Batbout (Moroccan Stuffed Pita Bread)

🧂 Ingredients

• 400 g All-purpose flour(You can substitute up to half with whole wheat flour for a nuttier flavor.)
• 100 g Fine semolina flour(Adds a slightly chewy texture and helps with browning.)
• 2 tsp Active dry yeast
• 1 tsp Salt
• 1 tsp Sugar(Helps activate the yeast.)
• 300-350 ml Lukewarm water(Approximately 1.5 cups. Adjust as needed for dough consistency. Water should feel comfortably warm to the touch, around 40-45°C (105-115°F).)
• 1 tbsp Olive oil or vegetable oil(For greasing the bowl and hands.)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the lukewarm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 2

   Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, semolina flour, and salt. Make a well in the center.

   ⏱️ 2 minutes
3. 3

   Form the dough: Pour the activated yeast mixture into the well of the dry ingredients. Begin mixing with a wooden spoon or your hands until a shaggy dough forms. If the dough seems too dry, add a tablespoon of water at a time. If it's too sticky, add a tablespoon of flour.

   ⏱️ 5 minutes
4. 4

   Knead the dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. It should spring back slowly when poked.

   ⏱️ 10 minutes
5. 5

   First rise: Lightly grease a clean bowl with oil. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

   ⏱️ 1 hour 30 minutes
6. 6

   Shape the batbout: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 8 equal portions. Roll each portion into a smooth ball. Flatten each ball into a thick disc, about 1.5 cm (0.6 inches) thick and 15 cm (6 inches) in diameter. Place the shaped discs on a lightly floured baking sheet or clean kitchen towel, ensuring they don't touch.

   ⏱️ 15 minutes
7. 7

   Second rise (optional but recommended): Cover the shaped discs loosely with a kitchen towel and let them rest for another 15-20 minutes. This helps them puff up better during cooking.

   ⏱️ 20 minutes
8. 8

   Cook the batbout: Heat a dry, heavy-bottomed skillet or griddle over medium-high heat. The surface should be hot enough that a drop of water sizzles and evaporates immediately. Carefully place 1-2 batbout discs onto the hot griddle, ensuring not to overcrowd it. Cook for about 3-5 minutes per side. You will see the bread begin to puff up like a balloon. Flip it when golden brown spots appear on the bottom. Cook the other side until golden brown and puffed.

   ⏱️ 8-10 minutes per batch
9. 9

   Cool and serve: As each batbout is cooked, remove it from the griddle and wrap it immediately in a clean kitchen towel. This keeps them soft and pliable. Serve warm.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Ensure your griddle or pan is sufficiently hot before cooking. This is crucial for the bread to puff up.
• ✓Don't overcrowd the griddle; cook in batches for best results.
• ✓Wrapping the cooked batbout in a towel immediately after cooking is key to maintaining its softness.
• ✓Batbout is incredibly versatile and makes excellent sandwiches, wraps, or can be served alongside stews and tagines.

🔄 Variations

• Whole wheat batbout: Substitute half of the all-purpose flour with whole wheat flour.
• Herbed batbout: Knead in finely chopped fresh herbs like parsley or cilantro during the dough-making process.
• Spiced batbout: Add a pinch of cumin or other favorite spices to the dry ingredients.

🥗 Nutrition

Per serving