Authentic Moroccan Batbout Recipe: The Ultimate Guide

Ingredients

  • 2 cups of all-purpose flour
  • 1 cup of fine semolina
  • 1 teaspoon of salt
  • 1 tablespoon of sugar
  • 2 teaspoons of active dry yeast
  • 1 cup of warm water (you may need less or more, depending on the absorbency of the flour)
  • 1 teaspoon of vegetable oil

Steps and instructions

  1. In a large bowl, combine the flour, semolina, salt, sugar, and dry yeast.
  2. Gradually add warm water to the mixture while kneading until you get a smooth and elastic dough. The dough should be softer than bread dough but firmer than pancake batter.
  3. Add the vegetable oil and continue to knead for a couple of minutes.
  4. Cover the dough with a clean cloth and let it rest for about 15 minutes.
  5. Divide the dough into small balls, about the size of a golf ball. On a floured surface, roll out each ball into a small circle about 1/8-inch thick.
  6. Let the circles rest, covered, for about 30 minutes. They will puff up slightly.
  7. Preheat a non-stick pan on medium heat. Cook the batbouts on the pan for a few minutes on each side until they puff up and are golden brown on both sides.
  8. Once cooked, the batbouts should be slightly crusty on the outside and soft on the inside. Serve warm.

Tools for making

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Add herbs or spices such as garlic powder, oregano, or cumin to the dough for added flavor.
  • Stuff the batbouts with a variety of fillings such as cheese, cooked meats, vegetables, or even sweet fillings like Nutella or jam.
  • Replace the semolina with cornmeal or fine corn flour for a different texture.
  • Add a tablespoon of yogurt or milk to the dough for a softer texture.
  • Make a gluten-free version by using a gluten-free all-purpose flour blend.
  • Instead of pan-frying, bake the batbouts in a preheated oven at 400°F (200°C) for 10-15 minutes or until golden brown.
  • For a vegan option, replace the sugar with a vegan sweetener like agave syrup or maple syrup.

Recipe overview

Batbout is a traditional Moroccan bread, often used as a pita bread substitute in many Moroccan households. It is known for its soft texture and unique cooking technique. Unlike many other breads, batbout is cooked on a pan rather than baked, resulting in a slightly crispy outside and soft, airy inside. This recipe will guide you through the traditional method of preparing batbout. It is easy to make, requiring only a few simple ingredients and no special equipment beyond a regular non-stick pan. Expect to get your hands a bit dirty while kneading the dough, and to be amazed when you see the small dough circles puff up while being cooked. Batbout can be served with a variety of dishes, including hearty stews or used to make mini sandwiches. A batch of fresh, warm batbout is also a delightful accompaniment to your afternoon tea.

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for part or all of the all-purpose flour in this recipe. However, keep in mind that it may affect the texture and taste of the batbouts.
  2. Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast instead of active dry yeast. However, keep in mind that the rising time may be faster, so adjust accordingly.
  3. Can I freeze the batbouts? Yes, you can freeze the batbouts. Once cooled, place them in an airtight container or freezer bag and store them in the freezer for up to 2 months. To thaw, let them come to room temperature or warm them in a microwave or oven.
  4. Can I make the dough in advance? Yes, you can make the dough in advance. After kneading, place the dough in a greased bowl, cover it with plastic wrap, and refrigerate overnight. Before using, let the dough come to room temperature and proceed with the remaining steps.
  5. What can I serve with batbouts? Batbouts can be served with a variety of fillings and dips. You can fill them with grilled vegetables, meats, or cheese, or serve them alongside hummus, tzatziki, or other Mediterranean dips.
  6. Can I double the recipe? Yes, you can double or halve the recipe to make more or fewer batbouts. Just make sure to adjust the proportions of the ingredients accordingly.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to combine the ingredients and knead the dough.
  • Measuring Cups - For accurately measuring the flour, semolina, sugar, and water.
  • Measuring Spoons - To measure the salt, dry yeast, and vegetable oil.
  • Clean Cloth - To cover the dough and let it rest.
  • Rolling Pin - To roll out the dough into circles.
  • Non-Stick Pan - To cook the batbouts on the stovetop.

Origin stories

Batbout, also known as Moroccan pita, is an integral part of the country's rich culinary tradition. Interestingly, the term 'batbout' translates to 'belly button' in Arabic, a whimsical nod to the small, puffed up shape of these breads that look a bit like belly buttons! This bread is traditionally cooked in a pan rather than an oven, a practice that originated out of necessity in many Moroccan homes where ovens were not commonly found. And while Batbout is often enjoyed as part of a meal, it also has a special place in Moroccan tea time, often served alongside sweet mint tea. As such, Batbout tells a tale not only of the creativity and resourcefulness of Moroccan home cooks, but also of daily life and traditions in Morocco.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.