Today's recipe is a pure hybrid between our nation-favourite pan-fried bread called Batbout (or Mkhamer (depending whom you're talking to) and mlaoui, which can be categorized somewhere between a special flatbread-meets pancake- meets-puff pastry.
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I love this bread! I make a batch and keep it frozen. When I need some, I just cut a slice and straight to the toaster. It's heaven!
You hardly need to add anything on the side..We Moroccan love a hot homemade bread with a bit of butter or olive oil on top..So when I put my slice in the toaster, magic happens (no dripping don't worry!), the bread softens and the edges get some browning..too good!
As far as the type of flour used, best combination (and the common one in Morocco) is to use fine semolina flour and strong white bread flour (50% 50%). As you will see later, you may use whole wheat bread instead of semolina flour.
I'm sending this recipe to Susan's weekly event @ yeastspotting.
Ingredients
Makes approx 4 *20 cm mekhmar (depending on size)
Prep: 20-30 min- Resting time: 45 min+ 30 min - cooking: 4 min/unit
Preparation
Making the bread dough
The dough is just as simple as making any bread with yeast. You need to knead it very well. A food processor can be used. See here or here for more details. Do not add all the water in one go because flours have different absorpion rations. Just make sure the dough is soft and elastic.
Once the dough has been kneaded, oil your hands, scrape off all the dough and form a dough ball. Place it in a bowl. cover and leave it to double in size.
Shaping
Divide dough into 4 or 6 balls and shape them into big rods/sausages. I make small ones as well so it's difficult to tell how many balls you need.
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Or you can use a pizza cutter to go faster but also to have neat edges.
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Roll each one into long rectangle, smear butter over, on one side and sprinkle with fine semolina flour (so the layers remain distinct after it's cooked).
Roll up the dough over itself while stretching the other end and making sure the edges are neat as well (pinch them and bring them to the center.
Pleace the dough roll vertically and cover for 10 min.
Dust the surface with fine semolina flour, start rolling the first sausage you made because it has longer time to rest.
Flatten the dough to 2-3 mm thick while turning it every 1/4. This way you will make sure it won't stick at the bottom but also to get a nice round-shape.
Place all the flattened mkhamer over a dusted kitchen towel and cover. Let them proof for another 30 min.
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Over medium heat, slightly heat a heavy pan/griddle/. grease it with a few drops of oils and start pan-frying the first mekhmar.
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Each mekhmar relatively takes up to 2 min by side. They're done when they look like this..
Serve mkhamer warm or at room temperature the same day. It will need to be warmed over a pan if it will be served the next day. You may as well freeze this bread and warm it another day.
![]()
Just perfect with olives on the side..and a glass of Moroccan tea.
I love this bread! I make a batch and keep it frozen. When I need some, I just cut a slice and straight to the toaster. It's heaven!
You hardly need to add anything on the side..We Moroccan love a hot homemade bread with a bit of butter or olive oil on top..So when I put my slice in the toaster, magic happens (no dripping don't worry!), the bread softens and the edges get some browning..too good!
 |
| The whole wheat version |
As far as the type of flour used, best combination (and the common one in Morocco) is to use fine semolina flour and strong white bread flour (50% 50%). As you will see later, you may use whole wheat bread instead of semolina flour.
 |
| The whole wheat mekhmar from the inside |
Ingredients
Makes approx 4 *20 cm mekhmar (depending on size)
Prep: 20-30 min- Resting time: 45 min+ 30 min - cooking: 4 min/unit
- 400 g strong white bread flour
- 400g fine semolina flour (coarse flour)
- 1 leveled tbsp salt
- 30 g of fresh yeast or 15g of instant dried yeast
- 500-550ml water, lukewarm
- 100g softened butter
- Extra fine semolina for the work surface
 |
| The standard version: 50 % fine semolina flour- 50 % strong white bread flour |
Preparation
Making the bread dough
The dough is just as simple as making any bread with yeast. You need to knead it very well. A food processor can be used. See here or here for more details. Do not add all the water in one go because flours have different absorpion rations. Just make sure the dough is soft and elastic.
Once the dough has been kneaded, oil your hands, scrape off all the dough and form a dough ball. Place it in a bowl. cover and leave it to double in size.
Shaping
Divide dough into 4 or 6 balls and shape them into big rods/sausages. I make small ones as well so it's difficult to tell how many balls you need.
Or you can use a pizza cutter to go faster but also to have neat edges.
Roll each one into long rectangle, smear butter over, on one side and sprinkle with fine semolina flour (so the layers remain distinct after it's cooked).
Roll up the dough over itself while stretching the other end and making sure the edges are neat as well (pinch them and bring them to the center.
Pleace the dough roll vertically and cover for 10 min.
Dust the surface with fine semolina flour, start rolling the first sausage you made because it has longer time to rest.
Flatten the dough to 2-3 mm thick while turning it every 1/4. This way you will make sure it won't stick at the bottom but also to get a nice round-shape.
Place all the flattened mkhamer over a dusted kitchen towel and cover. Let them proof for another 30 min.
Over medium heat, slightly heat a heavy pan/griddle/. grease it with a few drops of oils and start pan-frying the first mekhmar.
Each mekhmar relatively takes up to 2 min by side. They're done when they look like this..
 |
| The whole wheat version |
Serve mkhamer warm or at room temperature the same day. It will need to be warmed over a pan if it will be served the next day. You may as well freeze this bread and warm it another day.
Just perfect with olives on the side..and a glass of Moroccan tea.