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Moroccan Batbout Bread

Moroccan flour and semolina pita

Moroccan Batbout Bread


4 cups white flour
2 cups semolina or wheat flour
2 tablespoons plus 1 teaspoon sugar
2 teaspoons salt
3 tablesp vegetable oil
1 tablesp yeast
2 cups water


  1. Activate the yeast by mixing it with 1/4 cup of warm (not hot) water and a teaspoon of sugar. Set aside the mixture until it's frothy, about five to 10 minutes.
  2. Blend the flours, sugar and salt in a mixing bowl. Add the yeast, the oil and the rest of the water, and mix to form a dough.
  3. The dough should be soft but not sticky. If it's too sticky to work with, add a little flour one tablespoon at a time. (Remember the dough will absorb a bit more flour if you knead it by hand.) If the dough feels a bit stiff, work in additional water, a tablespoon at a time.
  4. Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic.
  5. Divide the dough into smooth balls and leave them to rest, covered, on a lightly floured surface for about 10 minutes.
  6. Roll out each ball into a thin circle about 1/8 inch thick. Set the rolled out dough on a clean, dry towel and cover. Leave to rise for about 1 to 1 1/2 hours.
  7. Preheat a very lightly oiled cast iron skillet, griddle or other non-stick pan over medium heat. Cook the batbout, turning several times, until golden brown on both sides. The browning will be a bit uneven since the bread puffs up as it cooks, but that's okay.
  8. Transfer the cooked batbout to a rack to cool.

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