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Batbout – Moroccan Pita Bread

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 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.
Moroccan batbout

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.


  • 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


  1. 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.
  2. 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.)
  3. 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.
  4. Divide the dough into smooth balls and leave them to rest, covered, on a lightly floured surface for about 10 minutes.
  5. 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.
  6. Preheat a very lightly oiled cast iron skillet, griddle or other non-stick pan over medium heat.
  7. 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.
  8. Transfer the cooked batbout to a rack to cool. It’s okay to stack them while they’re warm.


A simple variation on this recipe is that instead of cooking the bread in a dry skillet, add oil and fry it to cook and then coat in honey and butter. This Moroccan fried bread is a special treat!

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

Moroccan Cooking_Batbout Moroccan Pita Bread Recipe

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