Batbout Recipe - No Oven Moroccan Bread

Batbout Recipe – No Oven Moroccan Bread

DifficultyIntermediatePrep Time2 hrsCook Time20 mins

Ingredients:

400 g All Purpose Flour

200 g Fine Semolina

16 g Sugar

8 g Salt

8 g Instant Yeast

400 ml Water (Luke Warm)

About the Recipe:

This Moroccan batbout recipe shows you how to make soft, puffed stovetop bread at home using simple ingredients—flour, semolina, yeast, water, and salt. Batbout, also called Moroccan pita or matlouh, is known for its golden crust, airy pocket, and chewy crumb that makes it perfect for stuffing with tuna, zaalouk, kefta, vegetables, or honey butter for breakfast.

Unlike oven-baked pita, this bread is cooked on a skillet and relies on proper dough hydration, resting time, and edge sealing to create the signature balloon effect. The mix of fine semolina and all-purpose flour gives it both softness and a lightly nutty texture, making it one of the most popular Moroccan street-style breads.

Batbout is ideal for meal prep, Ramadan iftar, sandwiches, and mezze platters. It cooks in just a few minutes, freezes well, and reheats perfectly without losing its puff. If you’re searching for an easy Moroccan bread recipe with step-by-step instructions and guaranteed puff, this batbout guide covers everything—from shaping to troubleshooting.

Here’s How It’s Done:

Prep ingredients
- 400 g all-purpose flour, 200 g very fine semolina.
- 8 g active dry yeast, 8 g salt, 16 g sugar.
- 400 ml warm water (not hot; ~35–40 °C).
Mix & knead (stand mixer or by hand)
- Bowl: combine flour + semolina → whisk out clumps. Add yeast + sugar; whisk. Add salt; whisk again.
- On low speed, stream in the warm water until a soft dough forms.
- Knead on medium for 15 min until smooth, elastic, slightly tacky.
Dust & portion
- Lightly coat bench and dough with semolina (prevents sticking, keeps texture).
- Divide into 10 pieces (~100 g each).
Shape tight balls (seal the base)
- For each piece: fold edges inward, pinch the seam, then roll against the surface to fully close the bottom—this traps steam for the puff.
- Set on a cloth-lined tray well dusted with semolina. Dust tops lightly.
Rest 1 — bench proof
- Cover and rest 40 min at room temp until slightly puffed.
Flatten & lock edges
- Gently press each ball with your palm to a thick disk (~1.5–2 cm).
- Use fingertips to seal the rim all around so steam stays inside → bigger balloon.
Rest 2 — short proof
- Cover and rest another 20 min. Keep surfaces lightly semolina-dusted.
Cook on skillet / griddle
- Preheat a dry pan to medium-high (about 2.5/3 on a 1–3 scale). No oil.
- Lay the disk top-side down first. Cook ~30 sec, flip; repeat every 30 sec for ~2 min, rotating until it balloons.
- Optional: brief edge sear to finish. Keep cooked breads covered to stay soft.
Finish & serve
- Brush warm batbout with a honey–butter syrup (melt, then cool to syrupy).
- Serve plain, with harsha-style honey butter, or split and stuff (tuna, zaalouk, kefta).

Notes & Swaps

Semolina: use fine (not coarse) for a tender crumb; all-AP works but loses grit and aroma.
Hydration: dough should be soft/tacky. If dry, add 10–20 ml warm water; if sticky, dust with semolina, not flour.
Yeast: instant = same grams; fresh yeast ≈ 24 g.
Puff troubleshooting: rims not sealed → no balloon; pan too cool/hot → adjust so it puffs by ~2 min without scorching.
Make-ahead: freeze cooked batbout in zip bags; rewarm covered on a low skillet.
Honey–butter: 1:1 by weight, add pinch of salt; for savory brush with olive oil + za’atar or nigella.