AlgeriaBatbout (pan-cooked bread pockets)
Arabic name بطبوط
Watch how it’s made
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Ingredients (5)
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Method
Knead the semolina and flour with the yeast, water and salt into a soft dough.
Let it rise, then divide into small balls and roll them to a medium thickness.
Cook in a hot pan until they puff up inside and brown on the outside.
Slit them open, fill as desired (egg, cheese, meat) and serve warm.
