Batbout – Moroccan Pita Bread

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 a Moroccan 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.

Like many breads this recipe can be a little finicky. One very important thing to remember is you need to let the dough rest once you form it into rounds. Then it needs to be added to a skillet that is already hot. This is what helps create the little pocket.

What Can Batbout Be Used For?

Anything! Really it’s a piece of good, all-purpose bread. We use it for breakfast to scoop up eggs but it also just makes a very good sandwich option. When we travel we usually use this kind of bread cut in half and with fillings stuffed inside.

Normally you’ll see this served at breakfast but there’s no rule about when and what to eat with it. There’s also no rule on how big or small to make them. During Ramadan having mini stuffed batbout sandwiches is almost always on the table and I personally love the small size!

Some of my recipes that use or would work well with batbout bread include;

Hout Quari – Grilled Sardine Ball Sandwiches

Bssara – Split Fava Bean Soup

Moroccan Salad Recipes – My favorite meal is this bread eaten with one or several Moroccan salads.

How Do I Store Batbout Bread?

This bread doesn’t have any preservatives so it will go bad rather quickly. But if you want to preserve it and have it last a little longer you do have options.

We store extra bread in the refrigerator in a Ziploc bag for a few days and then reheat it before eating.

If you want to make a lot in advance for a dinner party or Ramadan, make it, allow it to cool completely, and then put it in a freezer-safe bag and into your freezer. To reheat just warm it up on the stove or in the oven for a few minutes until it’s soft again.

Step by Step Pictures to Make Moroccan Batbout

Looking for other Moroccan bread recipes? Try one of these!

• Traditional Moroccan Khobz (round bread)
• Moroccan Msemmen

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