Batbout (Moroccan Pocket Bread)
Soft, pillowy Moroccan flatbread pockets perfect for filling with tagine, cheese, or vegetables. A versatile street food and lunch staple.
Recipe byChef AminaIngredients
Scaled from 8 base servings — local only.
- 2 tbspOlive oil
- 1 tspSalt
- 500 gAll-purpose flour
- 7 gInstant yeast
- 300 mlWarm water
Instructions
Combine all-purpose flour, warm water, instant yeast, salt, and olive oil. Knead for 10 minutes until smooth. Cover and let rise 1 hour.
Divide into 8 equal balls. Cover and rest 15 minutes.
Heat a skillet or griddle over medium-high heat. Cook each batbout for 2–3 minutes per side until puffed and spotted.
Wrap in a clean towel to keep warm and soft. Serve immediately, split open, and fill with your choice of cooked meat, vegetables, or cheese.
Reviews
Sign in to rate this recipe and leave a comment.
No reviews yet — be the first.
Related recipes
Browse all
Msemen (Moroccan Square Pancakes)
Flaky, folded Moroccan layered flatbread with a crispy exterior and tender interior. Traditionally served with honey and olive oil.
Krachel (Aniseed & Sesame Sweet Buns)
Tender, fragrant sweet buns flavored with aniseed and topped with sesame seeds. Perfect for breakfast or afternoon tea with butter and jam.
Zaalouk Focaccia
Italian focaccia bread topped with Moroccan zaalouk (smoky eggplant dip). A delicious fusion of crispy, olive oil-rich bread and tangy roasted eggplant.
Sweet Potato & Feta Msemen Wrap (Ras El Hanout)
Warm, flaky msemen flatbread wrapped around ras el hanout-spiced roasted sweet potato, crumbled feta, fresh mint, and a bright hit of preserved lemon. A satisfying handheld lunch that turns Morocco's classic square pancake into a wrap.