About This Dish
A soft, pillowy round bread cooked on a griddle rather than baked in an oven. Batbout resembles a thick pita and puffs up when cooked, creating a pocket that can be stuffed with various fillings. It has a softer, more cake-like texture than khobz and is the bread of choice in northern Morocco. Batbout is the perfect vehicle for sandwiches — stuffed with grilled kefta, merguez, or vegetables. At home, it is often served alongside tagines as a softer alternative to the denser khobz. The name comes from the Amazigh word meaning "to be round."
Ingredients
- 300 g All-purpose flour
- 200 g Fine semolina
- 300 ml Warm water
- 7 g Active dry yeast
- 1 tsp Sugar
- 1 tsp Salt
- 2 tbsp Olive oil
Instructions
- 1
Dissolve yeast and sugar in warm water. Rest 10 minutes.
- 2
Mix flour, semolina, and salt. Add yeast mixture and olive oil. Knead 10 minutes.
- 3
Divide into 8 balls. Flatten each to about 1cm thick discs.
- 4
Place on a semolina-dusted surface. Cover and let rise 1 hour.
- 5
Cook on a dry griddle or non-stick pan over medium heat, 4-5 minutes per side.
- 6
The bread should puff up slightly. Wrap in a towel to keep soft.
Tips & Tricks
- Do not press down on the bread while cooking — let it puff naturally.
- Cook covered with a lid for the first side to encourage puffing.
- Perfect for sandwich pockets when sliced open along the edge.