Soft, puffy Moroccan flatbread cooked on a griddle until spotted and golden, perfect for stuffing or tearing alongside tagines.
Instructions
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1
Mix flour, yeast, salt, and sugar in a large bowl. Add olive oil and warm water gradually, mixing into soft dough.
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2
Knead dough for ten minutes until smooth and elastic. Cover with a damp towel and let rise for forty-five minutes.
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3
Divide dough into eight equal portions. Roll each into a ball, then flatten into a disc about one centimeter thick.
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4
Dust each disc with semolina and place on a tray. Cover and let rest fifteen minutes for a final short rise.
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5
Heat a dry griddle over medium heat. Cook each batbout three to four minutes per side until puffed and spotted.
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6
Stack cooked breads wrapped in a clean towel to keep soft and warm. Serve alongside tagines and Moroccan salads.
Did You Know?
Batbout puffs up like a balloon on the griddle, creating a natural pocket perfect for stuffing with kefta or vegetables.
The Story Behind Batbout
Batbout is the everyday bread of Morocco, distinct from the more common round khobz baked in communal ovens. Cooked on a simple griddle, batbout represents the most accessible form of Moroccan bread making, requiring no oven at all. Its pocket-forming quality makes it versatile for sandwiches and its soft texture makes it ideal for scooping up tagine sauces, fulfilling bread's essential role in Moroccan dining.
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