Batbout (Moroccan Pita)

Name: Batbout (Moroccan Pita)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Ingredients: 500 g all-purpose flour; 100 g fine semolina; 7 g active dry yeast; 320 ml warm water; 2 tsp salt; 2 ml olive oil; 1 tsp sugar

Batbout are soft, chewy stovetop breads that puff like balloons in a dry skillet, forming a hollow pocket inside—Morocco’s answer to pita. They share the same yeast dough family as khobz but are rolled thinner and finished on the griddle rather than in a bread oven, making them ideal for sandwiches stuffed with grilled meats, salads, or fried eggs.

Recipe byChef Amina

Prep 25 min
Cook 20 min
Serves 8

BreadFlatbreadBakingVeganVegetarianHalal

Ingredients

Servings

Scaled from 8 base servings — local only.

500 gall-purpose flour
100 gfine semolina
7 gactive dry yeast
320 mlwarm water
2 tspsalt
2 mlolive oil
1 tspsugar

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Instructions

Activate yeast in warm water with sugar. Mix flours, salt, yeast liquid, and oil; knead until smooth.
Rise 1 hour until doubled. Divide into 8 balls and roll each into a thin oval or round, about 5 mm thick.
Heat a dry cast-iron or heavy skillet over medium-high. Cook each round 2–3 minutes per side until puffed and speckled.
Wrap finished batbout in a clean towel to steam-soften the crust. Split and fill as desired.