How-to guide
How to Make Batbout — Moroccan Pocket Bread
Batbout is a soft, yeasted flatbread cooked entirely on a hot griddle rather than in an oven, and the fun part is watching it puff up hollow in the middle of cooking, just like a pitta, leaving a pocket perfect for stuffing. It uses a mix of fine flour and semolina for a slightly chewy, tender crumb, and needs no more equipment than a heavy flat pan.
About 2 hours (including proving)
Step by step
- 1
Mix the dough
Combine plain flour and fine semolina with salt, dissolved yeast and warm water, kneading into a soft, smooth, slightly elastic dough for about ten minutes, either by hand or with a mixer.
- 2
First prove
Cover the dough and let it rise in a warm place for about an hour, until it has roughly doubled in size.
- 3
Divide and shape
Knock back the dough and divide it into equal portions, shaping each into a smooth ball, then rest them covered for ten minutes before rolling.
- 4
Roll into rounds
Roll each ball out into a round about 5mm thick, dusting with semolina to prevent sticking, and let the shaped rounds rest for a further 15-20 minutes.
- 5
Cook on a hot griddle
Cook the rounds on a dry, hot griddle or heavy pan over medium heat, without oil, for 2-3 minutes on the first side until small bubbles form and lightly brown spots appear.
- 6
Flip and watch it puff
Flip and cook the second side for another 2-3 minutes; if the heat and dough are right, the bread will puff up hollow in the middle, creating the characteristic pocket.
- 7
Wrap to keep soft
As each batbout comes off the griddle, wrap it in a clean cloth to trap the steam and keep the bread soft rather than letting it dry out and crisp.
- 8
Serve warm
Serve batbout warm, split open and stuffed with kefta, salad or cheese, or simply alongside a tagine in place of standard khobz.
Common mistakes to avoid
- Rolling the dough unevenly, which stops it from puffing evenly on the griddle.
- Cooking over too high a heat, which browns the outside before the bread has a chance to puff.
- Skipping the resting time after shaping, so the gluten is too tight for the bread to expand properly.
- Leaving cooked batbout uncovered, which lets them dry out and lose their soft, pliable texture.
- Using too much oil on the griddle — batbout is traditionally cooked completely dry.
Tips from the kitchen
- A well-seasoned, heavy flat griddle or cast-iron pan gives the most even heat for puffing the bread.
- Keep the dough covered while you work through batches so it does not dry out and crack.
- Stuffed batbout sandwiches, split and filled with kefta or grilled vegetables, make an excellent light lunch.
- If a round does not puff, it is still perfectly good bread — simply serve it flat alongside a tagine.
- See more Moroccan bread ideas in our <a href='/recipes'>recipes section</a>.
Questions
Why does batbout puff up while cooking?
As the griddle heat causes steam to build rapidly inside the thin, evenly rolled dough, it forces the two sides apart, creating a hollow pocket similar to how pitta bread puffs in an oven.
Is batbout baked or fried?
Neither — it is cooked dry on a hot griddle or flat pan, with no oil and no oven, which is what gives it its distinctive soft, slightly chewy crust.
What is batbout traditionally stuffed with?
Once split open, it is commonly filled with kefta, salads, cheese or grilled vegetables, making it a popular base for Moroccan-style sandwiches.
Why didn't my batbout puff up?
Uneven rolling, insufficient resting time, or a griddle that is not hot enough are the most common reasons. It still tastes good even without the pocket, just served flat.
Learn it hands-on in Marrakech
Reading is one thing; doing it beside a local host is another. Book a Marrakech cooking class, or explore the medina on a guided food tour.