Side DishSnack

Batbout (Moroccan Pita Bread)

Name: Batbout (Moroccan Pita Bread)
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: moroccan
Ingredients: 300 ml warm water; 7 g active dry yeast; 5 g sugar; 150 g fine semolina flour; 250 g all-purpose flour; 5 g salt; 1 tbsp olive oil; 30 g fine semolina flour

Batbout is a soft, chewy Moroccan flatbread, similar to pita, that puffs up beautifully when cooked. It's traditionally cooked on a griddle or pan and is perfect for various fillings or as an accompaniment to tagines and stews. This vegan version uses a blend of semolina and all-purpose flour for an authentic texture.

An original recipe by Forkin

Total time: 1 hr 40 min
Serves: 6
Difficulty: Medium
Per serving: 287 kcal

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 mlwarm water
7 gactive dry yeast
5 gsugar
150 gfine semolina flour
250 gall-purpose flour
5 gsalt

for dough

1 tbspolive oil

for dusting

30 gfine semolina flour

Equipment

heavy-bottomed skillet · rolling pin · large bowl · baking sheet · kitchen towel

The method

Step by step

1
In a large bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure the water is warm (around 40-45°C / 105-115°F) but not hot, to activate the yeast without killing it.
2
Add the fine semolina flour, all-purpose flour, salt, and olive oil to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.
About 2 min
3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. The dough should be soft and slightly tacky.
About 10 min
Cook’s note: If the dough is too sticky, add a sprinkle of all-purpose flour. If too dry, add a tiny bit of water.
4
Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 45-60 minutes, or until doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) or a sunny spot can help the dough rise faster.
5
Once risen, gently punch down the dough to release the air. Divide the dough into 6 equal pieces.
About 2 min
6
On a surface lightly dusted with fine semolina flour, take one piece of dough and flatten it with your hands or a rolling pin into a circle about 1/4 inch (0.6 cm) thick and 6 inches (15 cm) in diameter.
About 5 min
Cook’s note: Avoid making them too thin, or they won't puff up as well.
7
Repeat with the remaining dough pieces, placing the formed batbout on a baking sheet lined with parchment paper and dusted with semolina. Cover them loosely with a towel and let them rest for another 15 minutes.
About 15 min
8
Heat a heavy-bottomed skillet or griddle over medium heat. Do not add any oil.
About 2 min
Cook’s note: A cast iron skillet works wonderfully for even heat distribution.
9
Place one or two batbout at a time onto the hot skillet, ensuring not to overcrowd it. Cook for 2-3 minutes per side, until golden brown and puffed up.
About 8 min
Cook’s note: The batbout should puff up like pita bread. If they don't, your pan might not be hot enough or the dough was rolled too thin.
10
As each batbout is cooked, transfer it to a plate and cover with a clean kitchen towel to keep it warm and soft. Serve warm.

Per serving

Nutrition

72%Score

Calories: 286.7kcal
Protein: 8.5g
Carbs: 54.6g
Fat: 3.2g
Fibre: 2.3g
Sugar: 1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover batbout in an airtight container or bag at room temperature.

Reheating

Reheat batbout in a dry skillet over medium heat for 1-2 minutes per side, or microwave briefly until warm and soft.