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It took me some time to realize that there are many different kinds of Moroccan bread that are actually made at home. And each one serves a different purpose. Batbout is a Moroccan pita, or an American equivalent of sandwich bread. It’s a Moroccan bread often used for a quick lunch (I loved eating it for breakfast with cheese inside.)
This bread is a little different because it’s cooked on the stovetop and not in the oven. It’s a good choice if you don’t have an oven but still want bread – as was the case when we first moved to Morocco.
Batbout - Moroccan Pita Bread
Yield:
10-12 breads
Prep Time:
2 hours
Cook Time:
45 minutes
Total Time:
2 hours 45 minutes
This is the Moroccan version of pita bread. It's cooked on the stovetop, not in the oven.
Ingredients
- 4 cups white flour
- 2 cups semolina or wheat flour
- 2 Tbsp plus 1 teaspoon sugar
- 2 tsp salt
- 3 tablespoons vegetable oil
- 1 Tbsp active yeast
- 2 cups water (approximate), divided
Instructions
- Activate the yeast by mixing it with ¼ cup of warm (not hot) water and a teaspoon of sugar. Set aside the mixture until it’s frothy, about five to 10 minutes.
- Blend the flours, sugar and salt in a mixing bowl. Add the yeast, the oil and the rest of the water, and mix to form a dough. The dough should be soft but not sticky. If it’s too sticky to work with, add a little flour one tablespoon at a time. (Remember the dough will absorb a bit more flour if you knead it by hand.)
- If the dough feels a bit stiff, work in additional water, a tablespoon at a time. Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic.
- Divide the dough into smooth balls and leave them to rest, covered, on a lightly floured surface for about 10 minutes.
- Roll out each ball into a thin circle about ⅛ inch thick. Set the rolled out dough on a clean, dry towel and cover. Leave to rise for about 1 to 1½ hours.
- Preheat a very lightly oiled cast iron skillet, griddle or other non-stick pan over medium heat.
- Cook the batbout, turning several times, until golden brown on both sides. The browning will be a bit uneven since the bread puffs up as it cooks, but that’s okay.
- Transfer the cooked batbout to a rack to cool. It’s okay to stack them while they’re warm.
Janis Olson says
I made these today, but they didn’t rise even though I kept flipping them. Also how does one move the circles to the pan without the dough flattening or losing its shape?
Amanda Mouttaki says
It may have been your yeast wasn’t good or they hadn’t risen enough before cooking. You also may need to lower the heat a bit and let them cook longer on one side. It’s a bit of trial and error until you get the technique down. The dough may shift some but if you move them they shouldn’t get flat or lose their shape. One other trick is to use one of those very thin cutting boards that you can slide under them easily and to transfer.
Janis Olson says
Do you move them to the pan with your hands or do you use a utensil. Mine flattened when I moved them to the pan, but I used my hands. Would it be easier to shape them using a biscuit cutter? Lots of questions from me and I appreciate your response.
Anonymous says
How long would i be able to freeze them for?
Amanda Mouttaki says
In a freezer tight bag, it should be ok for 3-4 months.
MissPaper says
I am grateful for the recipes! We came home from a 12 day family trip across Morocco and are craving a Moroccan breakfast (feast)! Such a warm, welcoming place to adventure. We loved our time. Also thank you for Marvelous Morocco Tours recommendation for travelling with children for a camel treck at Erg Chibbi. ❤️