Dairy-Free Moroccan Batbout (Pita Bread)

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Semolina Flour
• 1 teaspoon Instant Yeast
• 1 teaspoon Salt
• 1.5 cups Warm Water
• 2 tablespoons Olive Oil

Instructions

1. 1In a large bowl, whisk together the 2 cups of All-Purpose Flour, 1 cup of Semolina Flour, 1 teaspoon of Instant Yeast, and 1 teaspoon of Salt until well combined.
2. 2Gradually pour in the 1.5 cups of Warm Water while mixing with your hands or a spoon until a shaggy dough forms. Add the 2 tablespoons of Olive Oil and continue mixing until it is incorporated into the dough.
3. 3Turn the dough out onto a clean surface that has been lightly dusted with flour. Knead the dough for 5 to 7 minutes, pressing and folding it until it becomes smooth and elastic to the touch.
4. 4Lightly grease a clean bowl with a little olive oil. Place the kneaded dough into the bowl, turning it once to coat the surface with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has visibly doubled in size.
5. 5Gently punch down the risen dough to release the air. Divide the dough into 8 equal pieces. On a lightly floured surface, flatten and shape each piece into a ball, then roll each ball into a circle approximately 6 to 8 inches in diameter.
6. 6Place a large, flat skillet or griddle over medium heat. Allow it to heat up for a few minutes. Once hot, carefully place one of the rolled-out dough circles onto the dry skillet. Cook for 2 to 3 minutes on the first side, until you see small bubbles forming and the underside is lightly golden.
7. 7Flip the dough circle using a spatula and cook the second side for another 2 to 3 minutes, or until the bread puffs up significantly and both sides are lightly browned. Repeat this process with the remaining 7 dough circles, cooking them one at a time.
8. 8Serve the batbout warm.

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