Batbout: A Delicious ASMR Recipe For Moroccan Pita Bread

Total time: 10 min prep/ 2 hr rest/ 5 min cook
Difficulty: Low
Serves: 4-6
By Cookist

Are you a fan of flatbreads? Then this recipe is another one for the books. Batbout (pronounced baht−BOOT), a delectable Moroccan pita bread, is more than just a fluffy accompaniment. It's a blank canvas for culinary creativity, soaking up savory stews and tagines, or to enjoy with a delicious spread. Traditionally baked in a clay oven called a "tandir," batbout boasts a light and airy texture with a slightly crisp exterior. Unlike its Greek cousin pita bread, batbout is typically not cut in half to create a pocket. Instead, it's enjoyed whole, ready to scoop up whatever meal you’re eating. To make it, you only need a few pantry staples (milk, flour, yeast, and olive oil). Simply mix the ingredients to form a dough, allow to rise, roll out, and fry in a hot pan. It’s easy, delicious, and so much better than store-bought pita bread!

What is Batbout?

Batbout is a Moroccan flatbread known for its soft, chewy texture and sometimes puffy interior. It’s the cornerstone of Moroccan cuisine, enjoyed for centuries and often used in place of pita bread. Unlike its Middle Eastern cousin pita bread, which is typically baked in an oven, Batbout is cooked on a stovetop griddle or pan. This method allows it to puff up quickly, creating a slightly crisp exterior and a characteristic pocket in some variations. While the exact date and creator of Batbout is unknown, we can trace its roots back to ancient times in Morocco. Evidence suggests that Batbout has been a staple in Moroccan cuisine for centuries and that it likely emerged alongside other flatbreads around the Fertile Crescent, where some of the earliest civilizations developed agriculture and bread-making techniques.


Don’t skip the yeast, it’s necessary to give the batbout its flavor. If you don’t have yeast, you can still use baking powder to give it some rise, but it will lack its necessary flavor.

– To make a cheezy Batbout, add grated cheddar cheese to the dough before cooking.

– The dough should be smooth and not sticky. If you find that it is still too sticky, you’ll have to continue to knead it.

– For crispier bazlama, the dough should be rolled out thinly.

– Make smaller flatbreads by dividing the dough into smaller pieces. Just note that they will cook faster.

– A heavy-bottomed pan (like cast iron) will work best for this recipe as it retains heat well. This is necessary for the thick flatbreads to be cooked thoroughly.

– While all-purpose flour works well, using a combination of bread flour or high-gluten flour with semolina or durum flour creates the best texture. This combination provides structure and that signature slight chew.

– Use warm water (around 105°F or 40°C) to activate the yeast. This creates the best environment for the yeast to thrive and do its job of leavening the dough.

What Is The Difference Between Batbout And Pita Bread?

Batbout is a Moroccan flatbread with a slightly chewy texture and sometimes puffy interior. It's typically cooked on a stovetop griddle. Pita bread, on the other hand, is a Middle Eastern flatbread with a pocket and is usually baked in an oven.

How Do I Reheat Batbout?

You can reheat Batbout in a pan or oven for a few minutes. Wrapping them in a damp cloth while reheating helps retain moisture.

Is Batbout Sweet Or Savory?

Batbout itself is not sweet or savory. It has a mild flavor that complements both sweet and savory dishes. You can enjoy it with dips, stews, tagines, or even drizzle it with honey or syrup.

What To Enjoy With Batbout?

Batbout can be enjoyed in many ways:

As an appetizer: Pair warm batbout with dips like hummus, baba ghanoush, or a spicy harissa sauce.

As a main course: Mop up the flavorful juices of tagines, stews, or soups.

For breakfast: Stuff batbout with scrambled eggs, cheese, and leftover cooked meat.

As dessert: Drizzle batbout with honey or date syrup for a sweet treat.

How To Store Batbout

Store the batbout in the fridge for up to 3 days. You can also store the uncooked dough in the fridge for about 3 days. Alternatively, the dough balls can be frozen for up to 3 months. Just make sure to wrap them tightly with plastic wrap.

500g (4 cups
Lukewarm milk
160ml (2/3 cup)
Lukewarm water
160ml (2/3 cup)
Dry yeast
7g (1 tbsp)
10g (1tbsp)
1 tsp
Olive oil
3 tbsp
Melted butter

How to Make Batbout

In a large mixing bowl, combine the warm milk, water yeast, and sugar. Whisk to combine.

Add the flour, olive oil, and salt.

Mix the ingredients then knead the dough until smooth and elastic.

Allow to rise for two hours or until doubled in size. Then punch down and form into a large ball.

Divide the dough into six pieces.

Form each of the pieces into a ball.

Roll out each of the balls.

then fry in a hot pan for 2-3 minutes until puffed up, cooked through, and golden brown on both sides.

Spread with melted butter and sprinkle with parsley.


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