Experience the authentic taste of Morocco with Batbout, a traditional flatbread known for its soft texture and versatile pocket-friendly design. Perfect for filling with your choice of savory or sweet fillings, these flatbreads will transport you straight to the vibrant streets of Morocco with every bite.
Ingredients
🌾 250g All-purpose flour (brand if specified)
🌾 125g Fino (fine semolina) (brand if specified)
🧂 1/2 teaspoon Salt (brand if specified)
🍞 1 teaspoon Dry yeast (brand if specified)
💧 220ml Lukewarm water
Instructions
1- Mix Ingredients:
- In a large mixing bowl, combine the all-purpose flour, fine semolina, salt, and dry yeast.
2- Form Dough:
- Gradually add lukewarm water to the dry ingredients.
- Mix with your hands until a cohesive dough is formed.
3- Knead Dough:
- Transfer the dough to a lightly floured surface.
- Knead for around 10 minutes until it becomes smooth and elastic.
4- Rest Dough:
- Place the dough in a clean bowl.
- Cover with plastic wrap and a dry towel, allowing it to rise for 30 minutes.
5- Prepare Dough:
- Once risen, dust your working surface with flour.
- Roll out the dough to medium thickness.
6- Cut Shapes:
- Using a round or flower-shaped cookie cutter, cut out pieces from the rolled dough.
7- Cook Flatbreads:
- Heat a nonstick pan over medium heat.
- Cook the cut-out pieces for a few minutes on each side.
- Flip them until they puff and develop golden brown spots.
8- Cool and Prepare:
- Set aside to cool.
- Once cooled, slice a slit into each batbout to form a pocket.
9- Fill and Serve:
- Fill the batbout with your choice of fillings, such as mixed shredded vegetables or meats.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 60 minutes
Servings: 10
Calories: Approx. 150
Proteins: 4g
Fats: 1g
Carbohydrates: 30g
Equipment:
- Large mixing bowl
- Rolling pin
- Cookie cutters (round/flower-shaped)
- Nonstick pan
- Spatula
Cooking Tips
- Keep turning the batbout while cooking to achieve an even puff and golden brown spots.
- Ensure the pan is appropriately heated to avoid the flatbreads sticking or burning.
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Batbout (Moroccan Flatbread)
