batbouts (moroccan pita’s), Great to always have ready!
Batbout, one of the many Moroccan breads
Morocco has a great range of different breads which you can make at home. Are you interested in trying some different ones. Check out my other Moroccan bread recipes;
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.
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Ingredients
- Recipe makes approx. 10 batbouts
- 188 g (1 and 1/2 cups) white flour
- 92 g (1 cup) fine semolina
- 60 g (1/2 cup) whole wheat flour
- 1 tsp salt
- 11/2 tbsp olive oil
- 1 tbsp sugar
- 230 ml (little less than 1 cup) of warm water, not hot.
- 1/2 tbsp dry yeast or 10 g fresh yeast
Instructions
- First activate the yeast by stirring it into 3 tbsp of warm / luke warm water (not hot), let it rest for 10 – 15 minutes
- Combine all the dry ingredients, and make a well in the middle.
- Add the yeast mixture and start mixing with the dry ingredients.
- Add the rest of the water and olive oil, bit by bit while mixing everything together.
- Start kneading the dough until you have a nice soft dough ball, which is not sticky any more.
- Divide the dough into 8 – 10 plum sized balls, and rub well with olive oil, leave to rest for 15 minutes (covered with a tea towel).
- Sprinkle some semolina on your table, and shape the dough balls into pita size rounds of about 1/2cm thick
- Leave them to rise for 1h – 11/2h, until you can see they have slightly risen.
- Lightly grease a pan, and heat to medium heat. Depending on the size of your pan and the size of the batbouts you can cook the batbouts one by one, or per two in a pan.
- The batbouts will start puffing up a bit, turn them so they will become nicely browned on both sides.
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