Batbout (Moroccan Pita)
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 AminaIngredients
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
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.
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