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Batbout - Super Fluffy Moroccan Pita Bread - Easy to follow flatbread recipe that will change your understand of what Pita bread is. Vegan friendly.

Batbout

Batbout - Super Fluffy Moroccan Pita Bread - Easy to follow flatbread recipe that will change your understand of what Pita bread is. Vegan friendly.

Course Breakfast
Cuisine Moroccan
Prep Time 10 minutes
Cook Time 10 minutes
Rising time 1 hour
Total Time 20 minutes
Servings 16 Pitas
Calories 103 kcal
Author Idriss

Ingredients

  • 2 cup all-purpose flour
  • 1 cup semolina
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tsp dry active yeast
  • 1 ⅓ cup lukewarm water

Instructions

  1. Mix flour and semolina together in a large bowl. Add water, yeast, salt, olive oil. Mix altogether with a fork until the liquid is absorbed, then start kneading roughly with your hands in the bowl until you can form a sticky, lumpy ball.

  2. Cover bowl and let rest for 15 minutes.

  3. Slam & fold the dough for 2 minutes, and then form the dough into a ball. Rest for another 40 minutes.

  4. Divide the dough and roll into 8 equal balls. On a cookie sheet dusted with semolina, place the balls of dough, sprinkle more semolina on the tops of the balls and cover with a clean towel. Let rest for 15 minutes.

  5. Using a rolling pin, roll out each ball on a flour-dusted surface to a ⅛ inch thickness (you can make them round our square or any shape you want). Move the flattened dough to a flour dusted surface and cover with a clean towel. Repeat until you have no dough left to roll. Cover the dough balls and let them rise for 90 minutes.

  6. OLD RECIPE: Mix your yeast, olive oil and water and let your yeast activate for 3-4 minutes. Meanwhile, in your stand mixer bowl mix all-purpose flour, semolina, whole wheat flour and salt. Attach your dough hook to the stand mixer and set it on low speed. Once your yeast is activated, start add your wet mixture slowly to the dry mixture until you have no water left. Set on high speed and let it knead for 8-10 minutes. Let your dough rest for 5 minutes.

  7. OLD RECIPE: Divide your dough into 16 equal pieces and shape into balls. Using a rolling pin, roll each ball on a flour dusted surface to 1/8" thickness. (You can make them round our square or any shape you want). Move your rolled dough to a flour dusted surface and cover with a clean towel. Repeat until you have no dough left to roll. Cover your dough balls and let them rise for 90 minutes.

  8. OLD RECIPE: Heat up a pan, preferably cast iron, to medium-high heat and place one pita on the pan and bake for 1-2 minutes on each sides. NOTE: keep on flipping your batbout to make sure that it does not burn and that it's cooked evenly. DO NOT let it sit and cook on one side for very long as it will not puff up.

  9. Repeat until you don't have any dough left. Serve with anything you want. You can have it with Avocado, cream cheese, honey or anything you love. It's a great sandwich bread. 

Note: For storage I prefer to freeze this bread. Whenever you want it, you can microwave it, or throw it on a pan for a couple of minutes and it's as good as new.

    Recipe Notes