Description
Batbout is a classic Moroccan pita bread cooked on a skillet, known for its soft crumb and pocket-like puff.
Ingredients
Scale
- 1 kg flour
- 1 tbsp salt
- 40 g fresh baker’s yeast (or 20 g instant dry yeast)
- A little vegetable oil
- Warm water
Instructions
- Pour the flour into the bowl of a stand mixer, Thermomix, or a large bowl if kneading by hand.
- Add the salt and mix so it is evenly distributed through the flour.
- Add the fresh yeast and the oil, then start adding the water little by little.
- Once the dough comes together into a ball, knead for about 20 minutes.
- Lightly oil the dough ball to prevent a skin from forming.
- Place it back into an oiled bowl, cover with a clean towel, and let it rise.
- When risen, gently press the dough with your fist to release excess air, without over-kneading.
- Roll it out on a lightly floured surface and shape egg-sized balls.
- Flatten each ball into a small disc about 5 mm thick.
- Place the discs on a lightly floured clean cloth, cover with a towel, and let them rest until doubled in size.
- Keep them in a slightly warm place, away from drafts and excessive heat.
- Cook on a well-heated heavy-bottomed pan.
- Let the first side lightly brown.
- Flip to brown the second side, this is when the bread will puff up.
- Keep turning the breads until they are fully cooked.
- Prep Time: 20 min
- rest/ rise time: 1 hour 30 min
- Cook Time: 15 min
Nutrition
- Serving Size: 1 bread
- Calories: 60 kcal