{"id":133270,"date":"2026-02-06T00:46:02","date_gmt":"2026-02-06T00:46:02","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=133270"},"modified":"2026-02-06T00:46:05","modified_gmt":"2026-02-06T00:46:05","slug":"batbout-moroccan-pita-bread-recipe","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-batbout-moroccan-pita-bread-recipe.html","title":{"rendered":"Batbout &#8211; Moroccan Pita Bread Recipe"},"content":{"rendered":"\n<p>Batbout is a classic Moroccan pita bread cooked on a skillet, known for its soft crumb and pocket-like puff.<\/p>\n\n\n\n<p>These small round breads are quick to make, need no oven, and suit both savoury and sweet fillings.<\/p>\n\n\n<div class=\"wp-block-image size-full wp-image-120000\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain.jpg\" alt=\"Recette de batbout marocain facile, bien a\u00e9r\u00e9 et gonfl\u00e9\" class=\"wp-image-120000\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">batbout pain marocain moelleux \u00e0 la po\u00eale<\/figcaption><\/figure>\n<\/div>\n\n<style>.kb-table-of-content-nav.kb-table-of-content-id133270_cb9b40-f9 .kb-table-of-content-wrap{padding-top:var(--global-kb-spacing-sm, 1.5rem);padding-right:var(--global-kb-spacing-sm, 1.5rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);padding-left:var(--global-kb-spacing-sm, 1.5rem);background-color:var(--global-palette7, #EDF2F7);}.kb-table-of-content-nav.kb-table-of-content-id133270_cb9b40-f9 .kb-table-of-contents-title-wrap{padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.kb-table-of-content-nav.kb-table-of-content-id133270_cb9b40-f9 .kb-table-of-contents-title{font-weight:regular;font-style:normal;}.kb-table-of-content-nav.kb-table-of-content-id133270_cb9b40-f9 .kb-table-of-content-wrap .kb-table-of-content-list{font-weight:regular;font-style:normal;margin-top:var(--global-kb-spacing-sm, 1.5rem);margin-right:0px;margin-bottom:0px;margin-left:0px;}.kb-table-of-content-nav.kb-table-of-content-id133270_cb9b40-f9 .kb-toggle-icon-style-basiccircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id133270_cb9b40-f9 .kb-toggle-icon-style-basiccircle .kb-table-of-contents-icon-trigger:before, .kb-table-of-content-nav.kb-table-of-content-id133270_cb9b40-f9 .kb-toggle-icon-style-arrowcircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id133270_cb9b40-f9 .kb-toggle-icon-style-arrowcircle .kb-table-of-contents-icon-trigger:before, .kb-table-of-content-nav.kb-table-of-content-id133270_cb9b40-f9 .kb-toggle-icon-style-xclosecircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id133270_cb9b40-f9 .kb-toggle-icon-style-xclosecircle .kb-table-of-contents-icon-trigger:before{background-color:var(--global-palette7, #EDF2F7);}<\/style>\n\n\n<h2 class=\"wp-block-heading\">Moroccan Batbout (Moroccan Pita Bread \/ Moroccan Flat Bread): Soft Skillet Bread That Puffs Up<\/h2>\n\n\n\n<p>Today I\u2019m sharing a true Moroccan staple: <strong>batbout<\/strong>, a soft, airy flatbread made with flour and cooked <strong>on a skillet<\/strong>, not in the oven.<\/p>\n\n\n\n<p>Somewhere between <a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-easy-homemade-skillet-pita-bread.html\" type=\"post\" id=\"127893\">pita<\/a> and <a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-matlouh-algerian-semolina-bread-flat-bread.html\" type=\"post\" id=\"133134\">matlouh<\/a>, it puffs up beautifully as it cooks, creating a handy pocket that\u2019s perfect for stuffing.<\/p>\n\n\n\n<p>Batbout is ideal for <strong>homemade sandwiches<\/strong>, great for a quick lunch, a picnic, or an easy dinner when you want something satisfying without much effort.<\/p>\n\n\n\n<p>One of its best features is how simple it is: everyday ingredients like <strong>flour, yeast, and water<\/strong> come together fast, and the pan-cooking method means you don\u2019t need special equipment.<\/p>\n\n\n\n<p>The result is exactly what you want in a good flatbread: a light, slightly crisp exterior with an <strong>ultra-soft, fluffy inside<\/strong>.<\/p>\n\n\n\n<p>Stuff it for a hearty option, or keep it plain and serve it warm with a drizzle of olive oil.<\/p>\n\n\n\n<p>In Morocco, batbout is also a favourite during <strong><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-ramadan-recipes-for-iftar.html\" type=\"post\" id=\"128864\">Ramadan<\/a><\/strong>, especially alongside <strong><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-authentic-moroccan-harira-soup.html\" type=\"post\" id=\"132330\">harira<\/a><\/strong>, a <a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-chicken-tomato-vermicelli-soup-algerian-chorba.html\" type=\"post\" id=\"124900\">comforting bowl of chorba<\/a>, or as a simple bread to complete the table.<\/p>\n\n\n\n<p>Easy, quick, and reliably delicious, it\u2019s the kind of recipe you\u2019ll make once, and then keep on repeat.<\/p>\n\n\n<div class=\"wp-block-image size-full wp-image-119998\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain-2.jpg\" alt=\"Pain marocain batbout moelleux ouvert en deux, montrant sa texture a\u00e9r\u00e9e. Petits pains dor\u00e9s sur une grille, pr\u00eats \u00e0 \u00eatre garnis\" class=\"wp-image-119998\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain-2.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain-2-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain-2-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain-2-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">petit pain marocain \u00e0 la po\u00eale batbout<\/figcaption><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Ingredients for Soft Moroccan Batbout (Semolina-Free)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1 kg plain white flour (T45 or T55)<\/strong>: Choose a fine white flour for a <strong>light, fluffy crumb<\/strong> and a softer bread.<\/li>\n\n\n\n<li><strong>1 tbsp salt<\/strong>: Balances flavour and helps strengthen the dough. Add it <strong>after the yeast<\/strong> (or on the opposite side of the bowl) so it doesn\u2019t slow fermentation.<\/li>\n\n\n\n<li><strong>40 g fresh baker\u2019s yeast<\/strong> <em>or<\/em> <strong>20 g instant dry yeast<\/strong>: Fresh yeast tends to kick-start rising faster. If using dry yeast, mix it with a little <strong>warm water<\/strong> and let it sit for <strong>5 minutes<\/strong> before adding.<\/li>\n\n\n\n<li><strong>1\u20132 tbsp vegetable oil (olive or sunflower)<\/strong>: Makes the dough <strong>more supple<\/strong>, easier to handle, and helps keep the crumb tender.<\/li>\n\n\n\n<li><strong>About 600 ml warm water (35-40\u00b0C)<\/strong>: Add gradually until you get a dough that\u2019s <strong>soft and slightly sticky<\/strong>, that\u2019s what gives batbout its airy texture.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image size-full wp-image-119997\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain-1.jpg\" alt=\"Batch de pains batbout marocains bien dor\u00e9s, dispos\u00e9s sur une grille de refroidissement avec une ambiance rustique en arri\u00e8re-plan\" class=\"wp-image-119997\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain-1.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain-1-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain-1-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain-1-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">recette de batbout marocain inratable sans semoule<\/figcaption><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Easy Moroccan Batbout Recipe: Step-by-Step Method for Soft, Puffy Flatbreads<\/h2>\n\n\n\n<p>Follow these clear steps to make <strong>soft, well-puffed batbouts<\/strong>, perfect for sandwiches or served alongside Moroccan soups.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Dough preparation<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Mix the dry ingredients<\/strong>\n<ul class=\"wp-block-list\">\n<li>Place <strong>1 kg plain flour<\/strong> in the bowl of a stand mixer, Thermomix, or a large mixing bowl if kneading by hand.<\/li>\n\n\n\n<li>Add <strong>1 tablespoon salt<\/strong> and mix well so it\u2019s evenly distributed, keeping it away from the yeast.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Add yeast and oil<\/strong>\n<ul class=\"wp-block-list\">\n<li>Add <strong>40 g fresh baker\u2019s yeast<\/strong> (or <strong>20 g instant dry yeast<\/strong>).<\/li>\n\n\n\n<li>Pour in <strong>1\u20132 tablespoons vegetable oil<\/strong> to help create a soft, tender crumb.<\/li>\n\n\n\n<li>If using dry yeast, dissolve it in a little <strong>warm water<\/strong> and let it sit for <strong>5 minutes<\/strong> before adding.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Knead the dough<\/strong>\n<ul class=\"wp-block-list\">\n<li>Gradually add about <strong>600 ml warm water<\/strong>, mixing as you go.<\/li>\n\n\n\n<li>Knead for <strong>15\u201320 minutes<\/strong> until the dough is <strong>smooth and elastic<\/strong>.<\/li>\n\n\n\n<li>The dough will feel sticky at first, then become more supple as the gluten develops.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>First rise<\/strong>\n<ul class=\"wp-block-list\">\n<li>Lightly oil the dough to prevent drying.<\/li>\n\n\n\n<li>Place it in a greased bowl, cover with a clean towel, and let it rise in a warm place until <strong>doubled in size<\/strong> (about <strong>1 hour<\/strong>).<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n<div class=\"wp-block-image size-full wp-image-120004\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1333\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/pate-batbout-levee-1.jpg\" alt=\"pate batbout lev\u00e9e\" class=\"wp-image-120004\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/pate-batbout-levee-1.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/pate-batbout-levee-1-225x300.jpg 225w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/pate-batbout-levee-1-768x1024.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">pate batbout lev\u00e9e<\/figcaption><\/figure>\n<\/div>\n\n\n<h3 class=\"wp-block-heading\">Shaping the batbouts<\/h3>\n\n\n\n<ol start=\"5\" class=\"wp-block-list\">\n<li><strong>Deflate and shape<\/strong>\n<ul class=\"wp-block-list\">\n<li>Gently press the dough to release excess air, without kneading again.<\/li>\n\n\n\n<li>Transfer to a lightly floured surface and divide into <strong>egg-sized balls<\/strong>.<\/li>\n\n\n\n<li>Flatten each ball into a disc about <strong>5 mm thick<\/strong>.<\/li>\n\n\n\n<li>Tip: thinner discs help create a <strong>better pocket<\/strong> during cooking.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Second rest<\/strong>\n<ul class=\"wp-block-list\">\n<li>Place the discs on a lightly floured cloth, cover with a clean towel, and let them rest until <strong>puffy and doubled<\/strong>.<\/li>\n\n\n\n<li>Keep them warm and away from drafts so they stay soft.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n<div class=\"wp-block-image size-full wp-image-120005\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1333\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/faconnage-de-batbout-1.jpg\" alt=\"faconnage de batbout\" class=\"wp-image-120005\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/faconnage-de-batbout-1.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/faconnage-de-batbout-1-225x300.jpg 225w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/faconnage-de-batbout-1-768x1024.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">fa\u00e7onnage de batbout<\/figcaption><\/figure>\n<\/div>\n\n\n<h3 class=\"wp-block-heading\">Cooking the batbouts<\/h3>\n\n\n\n<ol start=\"7\" class=\"wp-block-list\">\n<li><strong>Skillet cooking<\/strong>\n<ul class=\"wp-block-list\">\n<li>Heat a <strong>heavy pan<\/strong> (cast iron or non-stick) over <strong>medium heat<\/strong>.<\/li>\n\n\n\n<li>Place one batbout in the pan and cook until the underside is lightly golden.<\/li>\n\n\n\n<li>Flip it over, this is when it should <strong>start to puff up<\/strong>.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n<div class=\"wp-block-image size-full wp-image-120006\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"500\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/cuisson-batbout-1.jpg\" alt=\"cuisson des batbouts\" class=\"wp-image-120006\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/cuisson-batbout-1.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/cuisson-batbout-1-300x150.jpg 300w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">cuisson des batbouts<\/figcaption><\/figure>\n<\/div>\n\n\n<ol start=\"8\" class=\"wp-block-list\">\n<li><strong>Even cooking and finish<\/strong>\n<ul class=\"wp-block-list\">\n<li>Turn the bread regularly to ensure even cooking on both sides.<\/li>\n\n\n\n<li>The batbout should be <strong>golden outside<\/strong>, <strong>soft inside<\/strong>, with a clear air pocket.<\/li>\n\n\n\n<li>Important: avoid high heat, which hardens the crust and prevents proper puffing.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<p>Your homemade Moroccan batbouts are ready. Fill them with your favourite savoury or sweet fillings, or enjoy them warm just as they are.<\/p>\n\n\n<div class=\"wp-block-image size-full wp-image-119999\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain-3.jpg\" alt=\"D\u00e9licieux pains batbout marocains faits maison, moelleux et dor\u00e9s, parfaits pour un sandwich ou \u00e0 d\u00e9guster avec une soupe traditionnelle\" class=\"wp-image-119999\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain-3.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain-3-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain-3-1024x683.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">D\u00e9licieux pains batbout marocains faits maison<\/figcaption><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Must-Know Tips for Perfect Moroccan Batbout (Soft, Puffy, and Airy)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Kneading: the key to a great batbout<\/strong>\n<ul class=\"wp-block-list\">\n<li>Knead for <strong>15-20 minutes<\/strong> to develop gluten and get a <strong>smooth, elastic<\/strong> dough.<\/li>\n\n\n\n<li>Aim for the right texture: the dough should feel <strong>slightly sticky at first<\/strong>, then become <strong>more supple and smoother<\/strong> as you knead.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Proofing: for a well-risen, airy bread<\/strong>\n<ul class=\"wp-block-list\">\n<li><strong>First rise:<\/strong> let the dough rise for <strong>at least 1 hour<\/strong>, until it <strong>doubles in size<\/strong>.<\/li>\n\n\n\n<li>Keep it warm and draft-free: place the bowl in a <strong>warm spot<\/strong>. You can warm your oven to <strong>40\u00b0C<\/strong>, turn it off, then let the dough rise inside.<\/li>\n\n\n\n<li>Don\u2019t rush it: a <strong>second rise after shaping<\/strong> helps batbouts puff up and stay light.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Controlled cooking: for the best puff<\/strong>\n<ul class=\"wp-block-list\">\n<li>Preheat a <strong>heavy pan<\/strong> over <strong>medium heat<\/strong> before cooking.<\/li>\n\n\n\n<li>Heat matters: too hot and they <strong>harden outside<\/strong> while staying undercooked inside; too cool and they <strong>won\u2019t puff<\/strong>.<\/li>\n\n\n\n<li>Flip at the right time: once the first side is <strong>lightly golden<\/strong>, flip so the batbout can start <strong>inflating<\/strong>.<\/li>\n\n\n\n<li>Turn regularly: rotate and flip to cook <strong>evenly on both sides<\/strong>.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Bonus (for an even softer crumb)<\/strong>\n<ul class=\"wp-block-list\">\n<li>Replace part of the water with <strong>milk<\/strong>, or add <strong>1 tablespoon plain yoghurt<\/strong> to the dough for a lighter, softer texture.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image wp-image-94546 size-full\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"742\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/batbout-pain-marocain-moelleux-et-inratable-1.jpg\" alt=\"batbout pain marocain \u00e0 la farine\" class=\"wp-image-94546\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/batbout-pain-marocain-moelleux-et-inratable-1.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/batbout-pain-marocain-moelleux-et-inratable-1-300x223.jpg 300w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">batbout plus grands pour une farce plus g\u00e9n\u00e9reuse<\/figcaption><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Batbout Variations and Filling Ideas<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Tuna-filled batbouts :\u00a0<\/strong>Make a quick <strong>tuna spread<\/strong> and you\u2019re set for flavourful, easy sandwiches.<\/li>\n\n\n\n<li><strong>Chicken-filled batbouts :\u00a0<\/strong>Perfect for using up <strong>leftover roast chicken<\/strong>. Add a spoon of <strong>simple homemade mayonnaise<\/strong> and your sandwiches are ready in minutes.<\/li>\n\n\n\n<li><strong>Avocado and potato batbouts :\u00a0<\/strong>Ideal for avocado lovers. Creamy, satisfying, and <strong>very easy to put together<\/strong>.<\/li>\n\n\n\n<li><strong>Minced meat and spinach batbouts :\u00a0<\/strong>A personal favourite. This version uses <strong>semolina batbouts<\/strong>, which have a deeper flavour and texture. They require longer kneading than flour batbouts, but the result is worth it.<\/li>\n\n\n\n<li><strong>Express batbouts :\u00a0<\/strong>Made with a mix of <strong>flour and semolina<\/strong>, these are quick to prepare, <strong>soft, and pleasantly textured<\/strong>.<\/li>\n<\/ol>\n\n\n<div class=\"wp-block-image wp-image-90978\">\n<figure class=\"aligncenter is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1039\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/batbouts-farcis-au-thon-facile.jpg\" alt=\"batbouts farcis au thon\" class=\"wp-image-90978\" style=\"width:500px\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/batbouts-farcis-au-thon-facile.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/batbouts-farcis-au-thon-facile-289x300.jpg 289w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/batbouts-farcis-au-thon-facile-986x1024.jpg 986w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\"><strong>Tuna-filled batbouts<\/strong><\/figcaption><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">How to keep batbouts soft (storage)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Right after cooking (key step):<\/strong>\n<ul class=\"wp-block-list\">\n<li>Let batbouts <strong>cool fully<\/strong> on a rack or clean towel.<\/li>\n\n\n\n<li>Trapping heat too soon creates steam, which can make them heavy or soggy.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Room temperature (1-2 days):<\/strong>\n<ul class=\"wp-block-list\">\n<li>Store in a <strong>cloth bag<\/strong> or wrap in a <strong>clean tea towel<\/strong>.<\/li>\n\n\n\n<li>If using a plastic bag, <strong>don\u2019t seal it fully<\/strong> to avoid condensation.<\/li>\n\n\n\n<li><strong>Avoid:<\/strong> leaving them uncovered, they dry out fast.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Fridge (3-4 days):<\/strong>\n<ul class=\"wp-block-list\">\n<li>Keep in an <strong>airtight container<\/strong> or sealed bag.<\/li>\n\n\n\n<li>Plan to <strong>reheat before serving<\/strong>.<\/li>\n\n\n\n<li>Note: refrigeration can <strong>slightly dry bread<\/strong>, so use only if needed.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Freezer (up to 2 months):<\/strong>\n<ul class=\"wp-block-list\">\n<li>Cool completely first.<\/li>\n\n\n\n<li>Freeze in a bag with <strong>parchment paper between each batbout<\/strong> so they don\u2019t stick.<\/li>\n\n\n\n<li>Press out excess air and label the date.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-94545 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1304\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/batbout-pain-marocain-moelleux-et-inratable.jpg\" alt=\"batbout pain marocain moelleux et inratable\" class=\"wp-image-94545\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/batbout-pain-marocain-moelleux-et-inratable.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/batbout-pain-marocain-moelleux-et-inratable-230x300.jpg 230w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/batbout-pain-marocain-moelleux-et-inratable-785x1024.jpg 785w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">batbout pain marocain moelleux sans semoule<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Best ways to reheat batbouts<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Skillet (best overall):<\/strong>\n<ul class=\"wp-block-list\">\n<li>Warm a non-stick pan on <strong>medium heat<\/strong>, no oil.<\/li>\n\n\n\n<li>Heat <strong>30 seconds per side<\/strong>, then flip <strong>2-3 extra times<\/strong> for even softness.<\/li>\n\n\n\n<li>If a little dry: add <strong>a few drops of water<\/strong>, cover for <strong>10 seconds<\/strong> to create gentle steam.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Oven (great for a batch):<\/strong>\n<ul class=\"wp-block-list\">\n<li>Preheat to <strong>150\u00b0C<\/strong>.<\/li>\n\n\n\n<li>Wrap batbouts in <strong>foil<\/strong> to prevent drying.<\/li>\n\n\n\n<li>Warm for <strong>5-7 minutes<\/strong>, serve immediately.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Microwave (quick fix):<\/strong>\n<ul class=\"wp-block-list\">\n<li>Put batbout on a plate with a <strong>glass of water nearby<\/strong> (adds moisture).<\/li>\n\n\n\n<li>Heat <strong>10-15 seconds<\/strong> at medium power.<\/li>\n\n\n\n<li>Tip: do <strong>two short bursts<\/strong> rather than one long one to avoid a rubbery texture.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Batbout Made with a Thermomix (Video)<\/h2>\n\n\n\n<p>In the video for the tuna-filled batbouts recipe, you\u2019ll see step by step how to prepare batbouts using a Thermomix.<\/p>\n\n\n\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/C8eD4mQyUuI\" width=\"560\" height=\"314\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">FAQ : Moroccan batbout (common questions)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Why did my batbouts stay flat even though the dough rose?\u00a0<\/strong>Often caused by <strong>not resting after shaping<\/strong> or handling the dough too much, which knocks out trapped air.<\/li>\n\n\n\n<li><strong>Can I make the dough ahead of time?\u00a0<\/strong>Yes, prepare it <strong>a few hours earlier<\/strong>, keep it covered at room temperature, then shape and cook later.<\/li>\n\n\n\n<li><strong>What size works best for a good puff?\u00a0<\/strong>Aim for <strong>8-10 cm rounds<\/strong> with an even thickness so they cook uniformly and puff more easily.<\/li>\n\n\n\n<li><strong>Can I cook them on a cast-iron griddle or a clay tagine base?\u00a0<\/strong>Yes, thick cookware is great, as long as the heat stays <strong>steady and medium<\/strong>.<\/li>\n\n\n\n<li><strong>Are batbouts good for cold sandwiches?\u00a0<\/strong>Yes, the soft crumb stays pleasant, especially with <strong>less watery fillings<\/strong>.<\/li>\n\n\n\n<li><strong>Can I flavour the dough without changing the texture?\u00a0<\/strong>Add a pinch of <strong>sesame, nigella, or cumin<\/strong> for aroma without affecting the crumb.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Other bread recipes to try<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-doner-kebab-bread-recipe.html\" type=\"post\" id=\"132382\">homemade Doner Kebab Bread<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-hokkaido-japanese-milk-bread-recipe.html\" type=\"post\" id=\"125718\">Hokkaido Japanese Milk Bread Recipe<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-simply-easy-homemade-sandwich-bread-recipe.html\" type=\"post\" id=\"127400\">Easy homemade sandwich bread recipe<\/a><\/li>\n<\/ul>\n\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-batbout-moroccan-pita-bread-recipe.html\/print\/133276\">Print<\/a><span class=\"tasty-recipes-jump-target\" id=\"tasty-recipes-133276-jump-target\" style=\"display:block;padding-top:2px;margin-top:-2px;\"><\/span><div id=\"tasty-recipes-133276\" data-tr-id=\"133276\" class=\"tasty-recipes tasty-recipes-133276 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150.8z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewBox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\" style=\"background: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.background\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" style=\"border-color: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.border-color\" width=\"150\" height=\"150\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain-3-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Batbout - Moroccan Pita Bread Recipe\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Batbout Recipe &#8211; Moroccan Skillet Bread<\/h2>\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t\t\t\t<p><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"0\"\t>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"5\">\t\t\t<span class=\"tasty-recipes-rating-solid\" 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class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"2\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t2 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"1\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t<p><span style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Amour de cuisine<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-clock\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">2 hours 5 minutes<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-cutlery\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"30\">30<\/span> breads <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-batbout-moroccan-pita-bread-recipe.html\/print\/133276\" target=\"_blank\" data-tasty-recipes-customization=\"\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>Batbout is a classic Moroccan pita bread cooked on a skillet, known for its soft crumb and pocket-like puff.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a03c1003ca84\" id=\"ingredient_checkbox_6a03c1003ca84\" aria-label=\"1 kg flour\"><label for=\"ingredient_checkbox_6a03c1003ca84\"><\/label><\/span><strong><span data-amount=\"1\">1<\/span> kg flour<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a03c1003ca8d\" id=\"ingredient_checkbox_6a03c1003ca8d\" aria-label=\"1 tbsp salt\"><label for=\"ingredient_checkbox_6a03c1003ca8d\"><\/label><\/span><strong><span data-amount=\"1\" data-unit=\"tbsp\">1 tbsp<\/span> salt<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a03c1003ca94\" id=\"ingredient_checkbox_6a03c1003ca94\" aria-label=\"40 g fresh baker\u2019s yeast (or 20 g instant dry yeast)\"><label for=\"ingredient_checkbox_6a03c1003ca94\"><\/label><\/span><strong><span data-amount=\"40\" data-unit=\"g\">40 g<\/span> fresh baker\u2019s yeast<\/strong> <em>(or <span data-amount=\"20\" data-unit=\"g\">20 g<\/span> instant dry yeast)<\/em><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a03c1003ca99\" id=\"ingredient_checkbox_6a03c1003ca99\" aria-label=\"A little vegetable oil\"><label for=\"ingredient_checkbox_6a03c1003ca99\"><\/label><\/span><strong>A little vegetable oil<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a03c1003ca9d\" id=\"ingredient_checkbox_6a03c1003ca9d\" aria-label=\"Warm water\"><label for=\"ingredient_checkbox_6a03c1003ca9d\"><\/label><\/span><strong>Warm water<\/strong><\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_6a03c1003cf13_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_6a03c1003cf13_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tEmp\u00eachez votre \u00e9cran de devenir noir\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<ol>\n<li id=\"instruction-step-1\">Pour the flour into the bowl of a stand mixer, Thermomix, or a large bowl if kneading by hand.<\/li>\n<li id=\"instruction-step-2\">Add the salt and mix so it is evenly distributed through the flour.<\/li>\n<li id=\"instruction-step-3\">Add the fresh yeast and the oil, then start adding the water little by little.<\/li>\n<li id=\"instruction-step-4\">Once the dough comes together into a ball, knead for about <strong>20 minutes<\/strong>.<\/li>\n<li id=\"instruction-step-5\">Lightly oil the dough ball to prevent a skin from forming.<\/li>\n<li id=\"instruction-step-6\">Place it back into an oiled bowl, cover with a clean towel, and let it rise.<\/li>\n<li id=\"instruction-step-7\">When risen, gently press the dough with your fist to release excess air, without over-kneading.<\/li>\n<li id=\"instruction-step-8\">Roll it out on a lightly floured surface and shape <strong>egg-sized balls<\/strong>.<\/li>\n<li id=\"instruction-step-9\">Flatten each ball into a small disc about <strong>5 mm thick<\/strong>.<\/li>\n<li id=\"instruction-step-10\">Place the discs on a lightly floured clean cloth, cover with a towel, and let them rest until doubled in size.<\/li>\n<li id=\"instruction-step-11\">Keep them in a slightly warm place, away from drafts and excessive heat.<\/li>\n<li id=\"instruction-step-12\">Cook on a <strong>well-heated heavy-bottomed pan<\/strong>.<\/li>\n<li id=\"instruction-step-13\">Let the first side lightly brown.<\/li>\n<li id=\"instruction-step-14\">Flip to brown the second side, this is when the bread will puff up.<\/li>\n<li id=\"instruction-step-15\">Keep turning the breads until they are fully cooked.\u00a0<\/li>\n<\/ol>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">20 min<\/span><\/li><li class=\"additional-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>rest\/ rise time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-additional-time\">1 hour 30 min<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">15 min<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 bread<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">60 kcal<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Batbout is a classic Moroccan pita bread cooked on a skillet, known for its soft crumb and pocket-like puff. These small round breads are quick to make, need no oven, and suit both savoury and sweet fillings. Moroccan Batbout (Moroccan Pita Bread \/ Moroccan Flat Bread): Soft Skillet Bread That Puffs Up Today I\u2019m sharing&#8230;<\/p>\n","protected":false},"author":2,"featured_media":133262,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[13361,13364,13325],"tags":[],"class_list":["post-133270","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread-and-baking","category-homemade-bread","category-moroccan-cuisine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Batbout - Moroccan Pita Bread Recipe<\/title>\n<meta name=\"description\" content=\"Soft Moroccan batbout (Moroccan pita bread) cooked on a skillet\u2014puffy, tender, easy steps, storage, reheating, and FAQs.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-batbout-moroccan-pita-bread-recipe.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Batbout - Moroccan Pita Bread Recipe\" \/>\n<meta property=\"og:description\" content=\"Soft Moroccan batbout (Moroccan pita bread) cooked on a skillet\u2014puffy, tender, easy steps, storage, reheating, and FAQs.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.amourdecuisine.fr\/en\/article-batbout-moroccan-pita-bread-recipe.html\" \/>\n<meta property=\"og:site_name\" content=\"Amour de cuisine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/SoulefenCuisine\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/SoulefenCuisine\" \/>\n<meta property=\"article:published_time\" content=\"2026-02-06T00:46:02+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-06T00:46:05+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/03\/recette-de-batbout-marocain-3.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Amour de cuisine\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@amour2cuisine\" \/>\n<meta name=\"twitter:site\" content=\"@amour2cuisine\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Amour de cuisine\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"11 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-batbout-moroccan-pita-bread-recipe.html#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-batbout-moroccan-pita-bread-recipe.html\"},\"author\":{\"name\":\"Amour de cuisine\",\"@id\":\"https:\\\/\\\/amourdecuisine.fr\\\/#\\\/schema\\\/person\\\/0752f71ee39ae1926cf52b946792daec\"},\"headline\":\"Batbout &#8211; 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