Batbout (Moroccan Pita Bread)
Batbout is a soft, chewy Moroccan flatbread, similar to pita, that puffs up beautifully when cooked. It's traditionally cooked on a griddle or pan and is perfect for various fillings or as an accompaniment to tagines and stews. This vegan version uses a blend of semolina and all-purpose flour for an authentic texture.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 287 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 mlwarm water
- 7 gactive dry yeast
- 5 gsugar
- 150 gfine semolina flour
- 250 gall-purpose flour
- 5 gsalt
for dough
- 1 tbspolive oil
for dusting
- 30 gfine semolina flour
Equipment
heavy-bottomed skillet · rolling pin · large bowl · baking sheet · kitchen towel
The method
Step by step
- 1
In a large bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure the water is warm (around 40-45°C / 105-115°F) but not hot, to activate the yeast without killing it.
- 2
Add the fine semolina flour, all-purpose flour, salt, and olive oil to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.
About 2 min
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. The dough should be soft and slightly tacky.
About 10 min
Cook’s note: If the dough is too sticky, add a sprinkle of all-purpose flour. If too dry, add a tiny bit of water.
- 4
Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 45-60 minutes, or until doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) or a sunny spot can help the dough rise faster.
- 5
Once risen, gently punch down the dough to release the air. Divide the dough into 6 equal pieces.
About 2 min
- 6
On a surface lightly dusted with fine semolina flour, take one piece of dough and flatten it with your hands or a rolling pin into a circle about 1/4 inch (0.6 cm) thick and 6 inches (15 cm) in diameter.
About 5 min
Cook’s note: Avoid making them too thin, or they won't puff up as well.
- 7
Repeat with the remaining dough pieces, placing the formed batbout on a baking sheet lined with parchment paper and dusted with semolina. Cover them loosely with a towel and let them rest for another 15 minutes.
About 15 min
- 8
Heat a heavy-bottomed skillet or griddle over medium heat. Do not add any oil.
About 2 min
Cook’s note: A cast iron skillet works wonderfully for even heat distribution.
- 9
Place one or two batbout at a time onto the hot skillet, ensuring not to overcrowd it. Cook for 2-3 minutes per side, until golden brown and puffed up.
About 8 min
Cook’s note: The batbout should puff up like pita bread. If they don't, your pan might not be hot enough or the dough was rolled too thin.
- 10
As each batbout is cooked, transfer it to a plate and cover with a clean kitchen towel to keep it warm and soft. Serve warm.
Per serving
Nutrition
- Calories
- 286.7kcal
- Protein
- 8.5g
- Carbs
- 54.6g
- Fat
- 3.2g
- Fibre
- 2.3g
- Sugar
- 1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover batbout in an airtight container or bag at room temperature.
Reheat batbout in a dry skillet over medium heat for 1-2 minutes per side, or microwave briefly until warm and soft.
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