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ABOUT FLAVORS OF MOROCCO:
Flavors of Morocco is the leading online cooking school dedicated to authentic Moroccan cuisine. Our expert Moroccan chefs, known as dadas, will teach you all the secrets of making Moroccan food no matter where you are.
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ABOUT THIS RECIPE:
Batbout is a classic Moroccan pan-fried that is a cross between Pita bread and an English muffin. It has many other names, including mkhamer, toghrift and matlou.

Batbout requires minimal ingredients, and is the perfect bread when you don't feel like turning on the oven. You can make different sized batbouts depending on what you want to use the bread for. Large sized batbout are ideal little pocket for any sandwich, and they pair wonderfully with grilled meats and a side salad. The smaller breads are perfect for breakfast or snacks with butter, honey, and a hot cup of Moroccan mint tea.
Batbout is eaten throughout the year in Morocco, but it is extremely popular during Ramadan; often served in small, almost bite-sized size, and filled with a variety of savory fillings.

If you're looking to perfect your Batbout game, consider investing in a large griddle or cast iron skillet, so you can cook multiple batbouts at a time. A griddle would also be ideal for cooking other Moroccan specialities including msemen, meloui, and harcha. With your griddle, delicious breads becomes just minutes away!

Follow the dada's instructions and recreate batbout right in your own home!

Ingredients:
For the dough
300g (2 1/2 cup) all-purpose flour
150g (1 1/4 cup) durum wheat
1 teaspoon dry yeast
1 teaspoon salt
1 teaspoon sugar
1 tablespoon vegetable oil
350ml (1 1/2 cup) lukewarm water

For shaping the batbout
Durum wheat flour

Steps:
Step 1: Preparing the dough
1- Add the all-purpose flour, durum wheat flour, dry yeast, salt, sugar and oil to a large bowl.
2- Gradually add the lukewarm water while mixing by hand until your form a dough.
3- Knead dough by hand for about 10 minutes, or until smooth, elastic and non-sticky.
Note: You can alternatively use a bread machine with a dough hook to knead the dough.
4- Cover the dough with a clean kitchen towel and leave it to rise for about 20 minutes.

Step 2: Shaping the batbout
1- Press down on the dough to release the air out.
2- Divide the dough into small, medium, or large sized balls depending on how large you want your batbout.
Note: You can use a scale to make sure that all the balls are all the size you prefer.
3- Place the dough balls on a plate, cover with a clean kitchen towel, and leave to rest for 5 minutes.

Step 3: Flattening the dough balls
1- Line the clean kitchen towel over a large plate or cutting board.
2- Dust some durum flour on a your work surface.
3- Place one ball at a time on the work surface, and dust it with more durum wheat.
4- Gently flatten the dough with your fingertips into a circle that is about 1/2cm (1/4 in) thick.
5- Place the flattened dough on the kitchen towel, and sprinkle it with more durum wheat.
6- Flatten the remaining dough balls in the same way.

Step 4: Cooking the batbout
1- Preheat the pan or griddle over medium heat.
2- Place one batbout one at a time in the pan and cook for about a minute or until the dough starts to lightly cook.
3- Flip the dough to the other side and cook for 30 seconds.
Note: Do not wait until one side is fully cooked before flipping the bread over.
4- Keep flipping the batbout on both sides every 30 seconds until both sides are fully cooked through, and the batbout puffs up.
5- Carefully push on the puffed batbout with a spatula to release the air. Remove the batbout from the pan.
6- Clean the pan from the flour crumbs, then cook the remaining dough.
7- Serve the bread with your choice of filling, and enjoy!

00:00 INTRO
00:47 STEP 1 : Preparing the dough
06:55 STEP 2 : Fermenting the dough
07:11 STEP 3 : Forming the dough
10:44 STEP 4 : Cooking the batbout
14:11 STEP 5 : Serving the batbout

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