Batbouts are often used as a type of sandwhich bread. Enjoy your batbouts during breakfast with sweet spreads. Or use it to make your favourite sandwhich. They slightly puff up during the cooking process, so they have a pocket in its centre (like a pita). Therefore they function great to stuff with your filling of choice.
You don’t need an oven to make the perfect batbout. They are cooked on a stove with the use of a pan or griddle. For this reason they are a great home-made bread to quickly make without too much hassle.
You can make the batbouts in any size. And while travelling through Morocco you will find many different sizes and names for similar style breads.
When I make batbout I often make them in a big batch, as they are very well freezable. And the moment you find yourself without bread, you can just grab one straight from the freezer, warm up ‘short and quick’. And enjoy a quick lunch in seconds 😉
I hope you enjoy making your own Batbouts with this recipe. Please add @haricoco1 to your instagram posts. I always love seeing your creations, and your fillings!
These Batbouts or pita’s are part of ‘Travels of taste‘. Where we use our taste buds to travel the world and discover the use of our senses and imaginations to meet other cultures. Today we find ourselves in Morocco. Are you ready to imagine yourself walking around in the hustle & bustle of the souks? while discovering all its flavours. Check out my full Moroccan ‘travels of taste’ post; >>> Morocco – the flavours of the souks.