Batbout Moroccan Pita Bread
Batbout is a soft, round Moroccan bread, hollow inside like a pocket, similar to pita bread, cooked on the stovetop, and can be filled with various fillings. A step-by-step recipe to make it perfectly.
SERVING:34
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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.