Batbout, delicious Moroccan semolina breads. Now these breads are known by a few different names - batbout, mkhamer (among others) and can come in different sizes. They can be eaten alone, with honey, butter, olive oil, jam or stuffed with delicious savory fillings. 350g All Purpose Flour 210g Finot or Fine Semolina 2t yeast 1.5t sugar 1.5T mina olive oil 1.2t salt Water Combine flour, semolina and salt in a large bowl. In a small bowl, combine 6T warm water (105-115 degrees F) with yeast and sugar. Let rest for 5 minutes. Make a small well in the flour mixture before adding in olive oil and the yeast mixture. Stir to combine. Add water, a small amount at a time, just until the dough comes together and is pliable and slightly sticky. How much water will depend on how much moisture is in the flour. It should range from approx 1.25c - 1.5c. Knead the dough for 10 minutes (you can use a stand mixture with the hook attachment) until it is soft, pillowy and no longer sticky as...