Batbout

Name: Batbout
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 3 cups flour; 1 cup semolina; 1.5 cups warm water; 1 tsp yeast

بطبوط/bat-BOOT/

Also known as: Moroccan Pocket Bread

About this dish

A soft, pocket-forming Moroccan flatbread, cooked on a griddle rather than baked.

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Ingredients

🌾3 cups flour

🌾1 cup semolina

🫙1.5 cups warm water

🍞1 tsp yeast

Method

Serves 2

Mix flour, semolina, water, and yeast into a soft dough and let it rise.

Divide and roll into small rounds.

Cook on a hot, dry griddle, flipping until the bread puffs up.

Continue cooking until golden spots form on both sides.

Split open and fill like a pita, or serve alongside a meal.

✓ What Makes it Authentic

Batbout is a traditional Moroccan flatbread, notable for puffing up on the griddle to form a natural pocket.

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