First activate the yeast by stirring it into 3 tbsp of warm / luke warm water (not hot), let it rest for 10 - 15 minutes

Combine all the dry ingredients, and make a well in the middle.

Add the yeast mixture and start mixing with the dry ingredients.

Add the rest of the water and olive oil, bit by bit while mixing everything together.

Start kneading the dough until you have a nice soft dough ball, which is not sticky any more.

Divide the dough into 8 - 10 plum sized balls, and rub well with olive oil, leave to rest for 15 minutes (covered with a tea towel).

Sprinkle some semolina on your table, and shape the dough balls into pita size rounds of about 1/2cm thick

Leave them to rise for 1h - 11/2h, until you can see they have slightly risen.

Lightly grease a pan, and heat to medium heat. Depending on the size of your pan and the size of the batbouts you can cook the batbouts one by one, or per two in a pan.

The batbouts will start puffing up a bit, turn them so they will become nicely browned on both sides.