Batbout, if you’re not familiar with it, is a round Moroccan bread cooked on the stovetop in a skillet that puffs up like a small pocket during cooking. Its unique feature is that it is hollow and doesn’t have much crumb inside. It can be filled with various fillings and vegetables. It closely resembles Lebanese pita bread.
Stuffed batbouts are highly appreciated during the month of Ramadan, often served on the Itar table.
They are perfect as a starter, for a picnic, or for a dinner aperitif.
Batbout ,Moroccan pita bread
Table of Contents
Soft and easy-to-make Batbout
If you’re a fan of Moroccan cuisine, you’re probably familiar with these fluffy pita-like breads stuffed with a variety of fillings.
The recipe for batbout is very simple and, like bread, the dough can be kneaded by hand or in a stand mixer. In Morocco, batbouts can be found in bakeries. They are sold in bags, ready to be stuffed.
The recipe is so simple and affordable that it would be a shame not to make these batbouts at home.
They’re perfect for a varied table at a birthday party with mini burgers.
Even if you’re a beginner in the kitchen, by following the recipe step by step, you’ll be able to get them just right.
Batbouts are very practical because you can make a large quantity in a short time and freeze the desired amount in separate portions.
When you’re in the mood for a quick and easy dinner or a Sunday brunch, just take out the desired quantity and let them come to room temperature while you prepare the stuffing of your choice.
You can adapt the fillings to suit your tastes and food preferences or simply use whatever ingredients you have on hand.
A can of tuna, a few salad leaves, a little mayonnaise, some corn and you have delicious tuna batbouts. They go with just about everything, much to our delight. You can even fill them with leftover roast chicken.
Important points for successful batbouts
The dough: It’s important to knead it for 12 minutes to develop the gluten and achieve a smooth, supple, and elastic texture. The dough should not be sticky. Since water absorption varies from one flour to another, start with half the water and gradually add the rest as you knead. Stop adding when the dough pulls away from the sides of the mixer, remaining soft and non-sticky.
| Batbouts can be made with flour alone or by replacing up to half of it with fine semolina, extra-fine semolina, or durum wheat flour. You can adjust the ratio to your preference, as long as you don’t exceed 50%. A 50/50 mix gives excellent results. |
Rising time: Cover the dough and let it rise in a warm, draught-free place for 1 to 1.5 hours, depending on the ambient temperature. It should double in size.
Rolling out: Punch down the dough and knead it briefly to form a smooth ball. If you’ve made a large batch like I do, divide the dough in half and shape each part into a ball.
Roll the ball you’re about to use in extra-fine semolina or durum wheat flour. Keep the other ball well covered to prevent it from drying out.
Roll out the dough thinly to a thickness of 5 mm (0.5 cm), dusting the work surface with flour to prevent sticking. By spreading thinly, you will obtain batbouts with little crumb and which will inflate like small balloons. This is what we look for in batbouts so that we can stuff them.
Cut discs with a cookie cutter or a glass according to the size you want. I use a 7.5 cm cutter to make mini batbouts as shown in the photos. It’s the perfect size for bites that are pleasant to hold in the hand, neither too small nor too large.
Carefully place the discs on a tea towel, cover and leave to rise for 30 minutes.
Cooking: Heat a skillet over medium heat and carefully place the pastry discs on top.
To achieve batbouts that inflate like balloons, you need to turn them over several times. As soon as the disc of dough holds together, turn it over. In the photo below, the two batbouts at the top (where my signature is) need to be turned. Flip from one side to the other every 10 seconds or so.
Don’t wait until one side is golden, or the bread won’t puff up. It will take about 6 minutes to cook. 
Ingredients:
NB: You can print the recipe card at the end of the article.
- 300 g (10.5 oz) flour
- 300 g (10.5 oz) fine semolina, extra-fine semolina, or durum wheat flour
- 1 tablespoon sunflower oil
- 1 teaspoon sugar 5 g (0.18 oz)
- 1 teaspoon salt 5 g (0.18 oz)
- 2 teaspoons dry yeast 5 g (0.18 oz) or 15 g (0.53 oz) fresh yeast
- 280 to 300 g (9.88 to 10.58 oz) water, depending on flour absorption.
Batbout preparation steps
Kneading the dough
Combine flour, semolina, salt, sugar, and oil in the bowl of a stand mixer or a mixing bowl (if kneading by hand).
Add half of the water and begin kneading on speed 1 or 2.
Gradually incorporate the yeast and the remaining water until the dough comes together into a soft ball.
Knead for 12 minutes, starting from the moment you begin mixing.
Turn the dough out onto a work surface and knead briefly until smooth. Shape it into a ball and place it back into the stand mixer bowl or mixing bowl.
Drizzle a little oil over the surface of the dough to prevent it from drying out. Cover with cling film and a kitchen towel.
Let rise for 1 to 1.5 hours until doubled in size.
Transfer onto a work surface, gently punch down the dough, and knead lightly to release air.
Shaping the batbouts
Divide the dough into two balls, keeping the one not in use covered with a tea towel.
Dip the dough ball in extra-fine semolina and roll it out with a rolling pin on a floured work surface.
Roll out to a thickness of 5 mm (0.5 cm). Before cutting, ensure the dough hasn’t stuck to the surface. If needed, lightly flour the work area.
Cut out discs using a cookie cutter or a glass in your preferred size. The standard size is 7.5 cm, as shown in the photos.
Remove the excess dough and carefully transfer the discs onto a clean cloth without deforming them.
Cover the dough discs with a large kitchen towel as you work.
Gather the dough scraps and knead them into a smooth ball. Wrap in plastic film and let rest.
Roll out the second ball following the same steps, then repeat with the rested dough scraps.
Leave to rise for 30 minutes before baking the batbouts.
Cooking
Heat a frying pan over medium heat and place the first prepared dough discs in it.
As soon as the discs hold together, turn them over. Flip them every 10 seconds to help them puff up and brown lightly.
Place the cooked batbouts in a basket on a tea towel and cover them. Continue cooking the rest the same way.
How to store batbouts?
Once the rolls have cooled, place as many as you like in zip-top freezer bags or airtight containers and store them in the freezer.
They will keep for up to 3 months in the freezer and 1 to 2 days in the fridge.
Take them out of the freezer about 2 hours before filling them.
Batbout Moroccan Pita Bread
EQUIPEMENTS
INGREDIENTS
- 300 g (10.5 oz) flour
- 300 g (10.5 oz) fine semolina, extra-fine semolina, or durum wheat flour
- 1 tablespoon sunflower oil
- 1 teaspoon sugar 5 g (0.18 oz)
- 1 teaspoon salt 5 g (0.18 oz)
- 2 teaspoons dry yeast 5 g (0.18 oz) or 15 g (0.53 oz) fresh yeast
- 280 to 300 g (9.88 to 10.58 oz) water, depending on flour absorption.
PREPARATION
Kneading the dough
- Combine flour, semolina, salt, sugar, and oil in the bowl of a stand mixer or a mixing bowl (if kneading by hand).
- Add half of the water and begin kneading on speed 1 or 2.
- Gradually incorporate the yeast and the remaining water until the dough comes together into a soft ball.
- Knead for 12 minutes, starting from the moment you begin mixing.
- Turn the dough out onto a work surface and knead briefly until smooth. Shape it into a ball and place it back into the stand mixer bowl or mixing bowl.
- Drizzle a little oil over the surface of the dough to prevent it from drying out. Cover with cling film and a kitchen towel.
- Let rise for 1 to 1.5 hours until doubled in size.
- Transfer onto a work surface, gently punch down the dough, and knead lightly to release air.
Shaping the batbouts
- Divide the dough into two balls, keeping the one not in use covered with a tea towel.
- Dip the dough ball in extra-fine semolina and roll it out with a rolling pin on a floured work surface.
- Roll out to a thickness of 5 mm (0.5 cm). Before cutting, ensure the dough hasn’t stuck to the surface. If needed, lightly flour the work area.
- Cut out discs using a cookie cutter or a glass in your preferred size. The standard size is 7.5 cm, as shown in the photos.
- Remove the excess dough and carefully transfer the discs onto a clean cloth without deforming them.
- Cover the dough discs with a large kitchen towel as you work.
- For the dough scraps, gather and knead to form a smooth ball. Wrap in plastic film and let it rest.
- Roll out the second ball following the same steps, then repeat with the rested dough scraps.
- Leave to rise for 30 minutes before baking the batbouts.
Cooking
- Heat a frying pan over medium heat and place the first prepared dough discs in it.
- As soon as the discs hold together, turn them over. Flip them every 10 seconds to help them puff up and brown lightly.
- Place the cooked batbouts in a basket on a tea towel and cover them. Continue cooking the rest the same way.
Notes
How to store batbouts?
Once the rolls have cooled, place as many as you like in zip-top freezer bags or airtight containers and store them in the freezer. They will keep for up to 3 months in the freezer and 1 to 2 days in the fridge. Take them out of the freezer about 2 hours before filling them.
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