Batbout

Method

Mix flour, salt and yeast in a large bowl, then add warm water and olive oil, kneading for 10 minutes until smooth and elastic. Cover and leave to rise for 1-2 hours until doubled in size. Divide dough into 8 equal pieces and shape into balls, then flatten slightly with your palm. Heat a heavy-bottomed skillet or cast iron pan over medium-high heat until very hot. Place one flattened dough ball in the dry pan and cook for 2-3 minutes until puffed and golden, then flip, dot with a small amount of butter, and cook for another 2 minutes. The bread should puff up like a pillow during cooking. Repeat with remaining dough pieces, stacking finished batbout on a clean tea towel to keep warm. Serve immediately, traditionally split open and filled with butter, honey, jam or savoury fillings.