Recipe: Batbout or Pan Bread

1 In a large bowl, pour the flour and semolina with the salt and mix.

2 Make a well in the center, put the yeast diluted in a little lukewarm water.

3 Mix by adding lukewarm water until you obtain a consistent dough.
Knead well, then moisten with a little water and crush the dough several times with your fists and by turning it over to make it absorb the water, work for at least 10 minutes and remoisten if necessary;

4 Work the dough for another 10 minutes with the palms of your hands.
Cover and let rest for 1 hour.

5 At the end of resting, deflate and work the dough for 5 minutes.

6 Divide into 4 equal balls and roll them like a balloon on the work surface.

7 On a cloth sprinkled with flour, place the ball of dough and flatten it as much as possible with the palm of your hand, do the same with the other 3 balls of dough.
Cover with another cloth.

8 Let rise in a warm place for 1 hour, it should double in volume.

9 Heat the pan, put the bread on the pan and cook well, flip it until it is golden on both sides
Place on a cloth
Serve with a dish