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Why is it working
- The dough has traditionally been used in coarse semi -flour and creates a faintly sweet and nuts to sign the bread.
- With your hand, you knead the butter and milk into the dough and ensure a smooth scattering of the ingredients.
- Preheating the empty pan for exactly three minutes before cooking ensures the cooking of the fighting without burning.
The battleha is a traditional Moroccan bread made from Semolina, a kind of durum wheat flour that is distinguished in gold, and faintly sweet and nuts that create a bread signature flavor. The Name of Fighting comes from the word Arabic, which comes from the word “coarse” or “granular”, which refers to the rough texture of the Semolina flour, but the final bread is nothing more than coarse: every flat glove cushion and butter soft.
Similar to other breads such as Johnny cakes from the Caribbean area or English muffinsThe fight is converted into flat discs separately, separately, and cooked on a dry pan or pan until golden on both sides. And although they look a bit like English muffins, they are closer to biscuits or corn flakes with their crumbling, gentle texture and rich taste.
The recipes of the fighting change in Morocco by family, but this simple, rustic bread is consistently served as a popular breakfast or snack, often paired with a honey, butter or jam, and usually with a glass of mint tea. While it is often considered sweet enjoyment, I think it is faintly nuts and sweet taste coupled with delicious accompaniment such as cheeses, Charfuguterie, or even olive -Tapenade. So feel free to receive freedoms on how to serve them.
My favorite part of the battleha is how easy they are. With other Moroccan bread, such as Khobz (round, yeast bread) or Batbout (a Moroccan bread, like the pita), the fighting is made without yeast and does not require evidence before shaping. The dough comes together very quickly in a bowl and can be shaped and cooked after a short 15 -minute rest, making it a perfect opportunity for busy mornings or unexpected guests.
I suggest you use the “Course” Semolina flour on the packaging – I was the greatest luck with the King Arthur Brand when I make them at home. The dough is prepared by first folding the dry ingredients (flour, sugar, baking powder and salt), then kneading the hand in the melted butter and then following the milk. Do not escort it to reach the spatula or fork while stirring, your hands are the best tool to ensure that the semolina is coated with butter and milk, and the butter -coated semi -polypoline creates the gentle, crumbly interior of the bread.
The dough should be very soft at this stage, but not sticky. If you are still sticky or wet, dust one or two tablespoons of flour on top and knead until you reach it. If the dough is resting for a short period of time, it allows you to continue to hydrate, making it easier to convert to each sheet. I have three tips when designing disks and cooking:
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- Cracked edges are normal: When the dough is smoothed around, the edges can cause small cracks; This is perfectly normal and does not affect the final texture.
- Use your palms to format: When smoothing the dough by hand, lean more on your palms than your fingers. This helps to create a smooth, even surface.
- Turn at the right time: Wait for the bottom of the fighting to be golden brown and solid before turning it over. Due to too early, the dough may fall apart.
As they cook in a frying pan (or on a frying pan), the breads form a beautifully crisp exterior while soft and melted inside the mouth.
The fight is not only delicious and easy to make, but it is frozen and heated well. After cooking, simply let it cool completely before packing it tightly in the plastic packaging and stored in airtight container or frozen bag. When you are ready to eat, just warm it up in a frying pan on the stove or toaster for a quick and easy breakfast or snack.
These 5 ingredients, one-papers Moroccan biscuits are buttered soft and sweet like corn bread
Cooking method
(Keep on the screen awake)
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270 g half -pattern of flour (9.5 ounce; 1 1/2 cup), preferably rough flour such as King Arthur Brand, plus even for sprinkling
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25 g (2 tablespoon) crystal sugar
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1 teaspoon baking powder
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3/4 teaspoon Diamond crystal kosher salt; For table salt use half with so much volume
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75 g (5 tablespoon) salted butterslightly melted and cooled
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1/2 cup (120 ml) full milk (See notes)
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To serve the choice spread, such as butter or jam
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In a large mixing bowl, whisk up to completely combine the flour, sugar, baking powder and salt. Add melted butter and mix with your fingers until the mixture is sandy, crumbly texture.
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Add milk and mix with your hand until the dough comes together and form a ball. It should be soft but not sticky. If the dough is too wet, sprinkle 1 tablespoon to the top and knead until it is absorbed. Repeat if necessary until the appropriate texture is reached. Let it rest for 15 minutes to make the semolina absorb the liquid.
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Lightly dust the work surface with your spy and bring the dough to it. Smooth the dough into a 1/2 inch thick circle with your hand palms, approx. 8 inches in diameter. Sprinkle the dough surface with several fears, then use a 3 -inch round baking cutting or glass to cut the plates. Collect the dough residue and redesign 1/2 inches thick and cut out additional plates; You must have a total of 8 discs. (Alternatively, divide the dough into eight equal doses and shape them into unique 1/2 inches of thick discs.)
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Heat a 12-inch cast iron or stainless steel frying pan for 3 minutes. Place 4 dough in the dry pan and cook, occasionally press with a spatula to prevent Doming until golden brown for 5-7 minutes on the front.
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Continue the flat gloves and continue cooking, setting the heat to avoid burning until the golden brown on the second side for 3-5 minutes. The cooked flat gloves should be forwarded to a parchment paper closing baking sheet. Wipe the pan and repeat the remaining 4 Semolina bread. Serve immediately with the premium chosen.
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Special equipment
12 -inch cast iron or stainless steel pan
Make-Head and Storage
The remaining fighting can be stored in room temperature for up to 3 days at room temperature. For freezing, turn the cooked battle individually into plastic, then move it into an airtight container or frozen bag and freeze for up to 2 months. Heat the frozen struggle in a dry pan over medium heat, occasionally, until it warms up or warms in toaster.