Comment préparer Toghrift (Batbout) Marocain?
It is called "Toghrift" = توغريفت, or "Batboot" = بَطْبوطْ, or "Mchayar" = مْشَيَّرْ, or "Mkhamar" = مخمر, or "Matlou3" = مَطْلوعْ , etc.....This bread is called in so many different names but they are all the same bread.
This is a classic and a very popular flat bread in Morocco. Traditionally, it is served with Tagines, or for breakfast with a nice spread, and very often in Ramadan. Actually, it is very popular during Ramadan "Shour meal" (S7our = السّْحورْ); served with olive or argan oil, or butter and honey with Moroccan Atay.
In my family and in most villages in South Morocco, we call it "Toghrift"= TOR-RIFT (The first "R" is French while the second "R" is a rolled one). The letters "gh" in the word "T O GH R I F T" stands for the sound "Ghayn = غ" in Arabic, and if the two letters "gh" are used together, they are pronounced like the French "R", similar to a gargling sound in the back of the throat, like in the French word "Rivière", and which sounds the same as in the following words: "Imazighen" or "Ghriba", etc.....
On the other hand, if the letter "R" is used in some Arabic or Imazighen names, it usually stands for the rolled, English "R", as in the the word "T O G H R I F T", and it is pronounced like the English "R", as in the word "Rain". However, some people prefer to use numbers to illustrate the differences between the French and the English "R".
Toghrift and other forms of bread are served in Moroccan homes on daily basis. It is spongy, chewy and more importantly delicious. It is also enjoyed when shaped small in size, known as "Mini-Toghrifts or Mini-Batboot", then stuffed with vegetables, tuna, kefta, brochettes, cheese, sea food, etc... However you decide to serve it plain, toghrift is a delicious compliment to any meal!
A PERFECT toghrift should puff up as it cooks and should be cooked on the stove, not in the oven. My children love helping me making this lovely bread, rolling the dough and the "coolest part" is watching toghrift puffs up while it cooks.
You can try any sort of baking flour to make this bread, here I made toghrift with whole wheat flour and it was delicious (See picture below) !
Voici Toghrift au miel et l'huile d'olive
Choose your topping! Garnir votre pizza!
Then, cook the pizza for 3 to 4 minutes, and serve!
Puis, faire cuire pendant 3 à 4 minutes, et Bon Appétit!
Toghrift is also a perfect bread for a sandwich. It can be stuffed with any of your favourite sandwich filling.
Here is my Nassim's favourite sandwich
And these are Mini-Toghrifts or Mini-Batboots, perfect for sandwiches!
Here they are stuffed with shrimps, carrots and spicy white sauce!
-Some salt to taste / Un peu de sel selon le goût
-3 tablespoons olive oil / 3 c à soupe d'huile d'olive
-4 gr yeast / 4 gr de levure boulangère
N.B. : I used instant dry yeast, but you might use fresh or active dry yeast as well. For all my baking, personally, I prefer using a little block of fresh yeast instead of dry yeast, but it is hard to find it where I live. If you go here to a store or a shop and ask for fresh yeast, they will look at you like you were from another planet and 'how dare you ask for fresh yeast!'. Having given no choice, I just go for instant or active dry yeast and the vendors usually tell you how to use this "thing" on the package. I often use instant yeast where the package says it doesn't need to be dissolved in water, you simply mix it in with the dry ingredients and knead your dough. However, if you use other types of yeast, make sure to read the package, you may have to dilute the yeast with some warm water and sometimes sugar as well until it puffs up before using it. I also find these beignets a little temperamental depending on the weather shifts. Based on temperature, these beignets can rise most rapidly and expand, but sometimes they take longer than most to develop. / J'ai mis la levure instantanée mais vous pouvez aussi utiliser d'autres types de levure soit fraîche ou sèche active. Personnellement, je préfère utiliser la levrure fraîche, mais il m'est parfois difficile de trouver ce petit trésor de levure fraîche ici, alors je dois me contenter d'utiliser la version sèche. Que ça soit levure sèche instantanée ou active que vous avez choisi, il faut tout simplement suivre les directives du fabricant. J'utilise souvent la levure sèche instantanée et d'après les fabricants, ce type de levure ne doit pas être diluée, et elle doit se mélanger directement à la farine, sel, etc..... Par contre, si vous utilisez la levure fraîche ou la levure sèche active, assurez-vous qu'elle soit émiettée dans un peu d'eau tiède (et une pincée de sucre qui aide la levure à bien lever) avant d'être utilisée, et lorsqu'elle est diluée, il est recommandé de la couvrir et la laisser reposer quelques minutes avant de l'incorporer à la farine. J'ai remarqué aussi que selon la température, ces beignets gonflent si bien et si vite, ainsi le temps de levée peut être considérablement raccourci, mais parfois, ils ne lèvent pas assez!
-More or less 420 ml warm water to make the dough / Plus ou moins 420 ml de l'eau tiède pour former une pâte
-1 tablespoon caster sugar or honey / 1 c à soupe de sucre semoule ou du miel
2-Cover the dough and allow to rest for 30 minutes to 1 hour. / Couvrir la pâte et laisser reposer pendant 30 minutes à 1 heure.
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Mamatkamal, K. El Mary