Time to cook the sensational batbout bread with @2foodfitlovers 😋

INGREDIENTS (6 LARGE PIECES)
500g (4 cups) bread/pizza/focaccia flour
175ml (3/4 cup) lukewarm water
175ml (3/4 cup) lukewarm milk
25g (0.88 oz) fresh yeast (or 7g/0.25 oz of dry yeast)
8g (1 1/2 tsp) salt

METHOD
Mix the ingredients in a bowl with a spoon. Cover and let it rest for 10 minutes. Then, fold the dough a few times on a work surface until it becomes smoother. Cover the bowl tightly and let it rise until it almost doubles in size (30-45 minutes).

Divide the dough into 6 (or more) parts, and shape them into balls without touching them too much. Use semolina flour to roll them out with a rolling pin and place them on parchment paper.

Cover the dough balls with a cloth for about 45 minutes until they rise, then cook each one for 3-4 minutes on a hot non-stick pan, flipping them repeatedly until they puff up.
Stuff them or eat them plain, seasoned with oil, salt, and rosemary 🤤. If you warm them up in the microwave for 30 seconds, they’ll remain soft even the next day ❤️

P.S: You can use less yeast and lengthen the rising time, but this recipe provides the best digestible results in the shortest possible time

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