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Libyan Batbout: recipe illustration
Breakfast

Libyan Batbout

Soft, fluffy flatbreads made with semolina and flour, cooked in a pan or in the oven. Eaten warm, stuffed or with tea, for breakfast or a snack.

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Ingredients

Ingredients

Optional extras

On the side

Nutrition facts

421 kcal per serving

Protein
12.6 g
Carbohydrates
64.4 g
of which sugars
4.7 g
Fat
11.4 g
Fiber
3.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, semolina, yeast, sugar and salt in a bowl.
  2. Add the lukewarm milk and melted butter, then knead for 10 minutes until you get a soft dough.
  3. Cover and let rise for 1 hour, until the dough has doubled in size.
  4. Divide into 8 balls and flatten them into discs about 1 cm thick.
  5. Heat the oil in a pan over medium heat and cook the discs 3 to 4 minutes per side, until golden.
  6. Let them cool slightly on a rack and serve with jam or fresh cheese.

Variations and tips

Oven version. Place the discs on a tray and bake for 15 minutes at 200 °C, keeping an eye on the colour.

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Original Ecomely recipe.