Bat Boot ! who me or the bread
Kneed Kneed Kneed Kneed Kneed and a bit more Kneeding
is the secret to a good Moroccan dough
The terracotta dish is so good to work in as it contains all the ingredients as well as they do use a lot of oil.
Being so large and heavey is also very handy. Looks like a shopping trip to the Arabic 1/4 of Sydney or Melbourne when we get home as I don't want to lug one of these suckers around for the next few months
All by hand, no rolling pins
Let them rest on a nice Arabic scarf for 45mins or so.
They are cooked on a hot plate, turning often, waiting for them to puff as the steam cooks in inside. After more turning gradually flatten down and continue cooking till they look opayick (thanks spell check ... noooot) and not raw in colour.
Serve with a platter of amazing things we have cooked and created over the last few days, the Bat Boots because of the ballooning and internal steaming easy make for a pocket to fill or just easy to separate.
Goes super well with a little drop from 300km up the road!
Meze at Sandy and Peter’s in the future I’m hoping. Looks like you’re having a great time. Xxx
ReplyDeleteWe so are and in this past few days have clocked up 20 or so recipes. And a big yes to the Meze at our place
ReplyDeleteoooh yeah love a good pocket bread
ReplyDeleteIve always wanted to make them as Ross can hold them and everything stays intact. woo hoo bat boot lesson for me please, I can see i'll have to take a trip up to the craft shed with photo in hand and get someone to turn us a dish or two.
ReplyDelete