Moroccan · Bread
Batbout (Moroccan Stovetop Pita Bread)
Batbout is Morocco's soft, pillowy stovetop bread — griddled, not baked, so it puffs into a pocket like a pita and stays tender for hours. Made with a blend of flour and semolina, it is the go-to for sandwiches filled with kefta, grilled vegetables or cheese, and a favourite for Ramadan tables.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Serves
- 8
- Level
- Easy
Ingredients
- 250 g bread flour
- 150 g fine durum semolina
- 100 g fine white flour
- 1.5 tsp salt
- 1 tbsp instant yeast
- 1 tsp sugar
- About 300 ml warm water
- 2 tbsp olive oil
Method
- 1
Make a soft dough
Combine the flours, semolina, salt, yeast and sugar. Add oil and warm water and knead 8 minutes to a soft, smooth dough — softer than pizza dough.
- 2
Rest
Cover and rest 10 minutes so it relaxes and is easy to roll.
- 3
Roll and shape
Divide into balls, then roll each out to about 5 mm thick on a semolina-dusted surface. Set the discs on a floured cloth.
- 4
Prove
Cover and prove 45 minutes to 1 hour until visibly puffed and light to the touch.
- 5
Griddle
Cook on a dry, medium-hot flat pan or griddle. Give it a few minutes a side; it should balloon into a pocket as the trapped steam inflates it. Flip and finish the other side.
- 6
Cool and fill
Cool under a cloth to keep them soft, then split and fill for sandwiches.
Chef's tips
- Let the discs prove until genuinely puffy — under-proved batbout won't balloon into a pocket.
- Cook on a dry pan at a steady medium heat; too hot scorches the outside before the middle inflates.
- Keep the cooked breads wrapped in a cloth so they stay soft and flexible for filling.
Frequently asked questions
Why isn't my batbout puffing up?
The usual causes are under-proving, rolling the dough too thick, or a pan that is too hot or too cold. Prove until light and puffy, roll to about 5 mm, and use a steady medium heat.
Is batbout the same as pita?
They are close cousins — both puff into a pocket — but batbout is cooked on a stovetop griddle rather than baked, and usually includes semolina, giving it a softer, more tender crumb.