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Do you love pita bread? Have you ever ate the Moroccan pita bread Batbout!?

Moroccan Batbout, also known as ‘Matloua’, ‘Mkhamer’, or ‘Toghrifet’ is a slightly leavened flatbread like all other types of pita bread. However, Batbout is not baked in the oven like them. It is cooked on the stovetop using a skillet. Prepared with a combination of white flour, wheat flour, and semolina, this traditional Moroccan round flatbread is one of the healthiest quick breads to make at home.

When I was a little girl, I loved being with my mom while she was making warm Batbouts and watching the little bread puffed up as it cooked. Now that I learned how to bake different types of bread, Batbout remains one of my favorite, especially as breakfast bread. Warm Batbout dipped in olive oil and honey, or spread with ‘Amlou‘ and honey, taken with a BIG glass of Moroccan mint tea, my perfect breakfast to start my day! Batbout is so delicious, and will bring ‘some morning happiness’ to you!

This Moroccan skillet pita bread is soft and fluffy. It can ideally serve different purposes. You can, for example, enjoy it with honey and butter or cheese for breakfast. You can pair it with your favorite soup for dinner. Batbout serves, also, as sandwich bread, and can be stuffed with different fillings such as cooked veggies, cooked chicken, minced meat, tuna, or any other filling you like.

in this article, I will show you the easiest way to make a perfectly puffed-up Batbout bread like a pro! Just follow the steps, and you will be able to prepare this traditional Moroccan pita bread super easily!

How To Make Moroccan Pita Bread, Batbout:

Ingredients:

2 cups whole wheat flour
2 cups white flour
2 cups Semolina
2 teaspoons salt
2 tablespoons sugar
1 tablespoon yeast
3 tablespoons olive oil or vegetable oil
2 cups water

Directions:

To Knead Batbout’s Dough:

Start by combining the yeast with a teaspoon sugar in 1/4 cup of warm water, and set aside for about 8 minutes to activate.
In a large bowl, mix the flour, semolina, salt, oil, and the rest of your sugar.
Pour the activated yeast and water.
Mix the ingredients well, either in a mixer for about 8 minutes, or just by hand until your dough is neither sticky nor hard. If the dough is still hard, just add a little warm water to make it soft and easy to handle. Add water or flour in small increments to adjust the dough. when your dough is well kneaded, you will hear such “pak…pak” sounds!
Once done, divide your finished dough into two big balls, cover them with a clean towel, and let rest for at least 30 minutes.

To Shape Batbout’s Dough:

Sprinkle some flour on your workstation.
Take the first portion of the dough and flatten it with the palm of your hand then roll it out, using your rolling pin, to about 1/4 inch thickness (about 0,5 to 1cm).
Using a circular glass or cookie cutter, cut discs in your flattened dough.
Place the dough discs on a clean, dry towel covered with another towel and leave to rise for 30 minutes.

To Cook Batbout Bread:

When your small dough discs are ready, heat a nonstick heavy pan on medium heat.
Once the pan is hot enough, place your Batbouts without using any fat.
Turn over the bread to the other side every 15 seconds until browned on top. You will see that your little bread puffs up when cooked. It is a good sign of success! But, sometimes, the steam finds some way to escape out and the pita bread does not puff up as a result. To fix this, you have to press gently the bread with your spatula and force the steam to get trapped inside and form the pocket required. Pay attention to the cooking, Batbout cooks very quickly.

Keep your wonderful pitas wrapped in a towel. The steam will be captured, but the bread will still have room to breathe and stay soft and warm (do not wrap them in a cling wrap, since they might get soggy, and the taste would not be like you wish!).