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A stack of batbout bread.
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5 from 2 votes

Batbout

A Moroccan chewy bread cooked on stove top. Can be made as is or stuffed with whatever you like.
Prep Time15 mins
Cook Time35 mins
Risig TIme:1 hr 30 mins
Total Time50 mins
Course: baking
Cuisine: Moroccan
Diet: Halal
Servings: 5 stuffed batbout
Calories: 474kcal
Author: Amira

Ingredients

  • 2 cups all purpose flour
  • ½ cup whole wheat flour
  • ½ cup semolina plus more for dusting
  • 1 Tablespoon dry yeast
  • 2 teaspoon sugar
  • ½ teaspoon salt
  • 1 Tablespoon olive oil
  • 1 ½ cups warm water more or less depending on the dough

Optional: for the filling

  • 1 Tablespoons olive oil
  • 1 small onion chopped
  • ½ cup diced bell pepper
  • ½ pound ground beef
  • ¼ cup parsley chopped
  • Salt and pepper to taste

Instructions

  • In a large bowl, or the bowl of your mixer fitted with a dough hook, mix together first six ingredients.
  • Start your mixer pour in oil and gradually add warm water, start by only one cup and add more as you go until you get a consistent but sticky dough.
  • Place the dough on a clean counter and knead with hand for 2-3 minutes, it will be sticky so do not be tempted to dust with more flour.
  • Grease a bowl with some oil and place the dough in turning it in all directions to cover with oil.
  • Cover the bowl with plastic wrap and leave in a warm place to rise for an hour or so.

Meanwhile prepare the filling if using:

  • In a large skillet over medium heat, add chopped onion and saute for about 3 minutes or until translucent.
  • Add ground beef and break apart with a spoon to brown the beef all over.
  • Mix in parsley, pepper and the rest of the spices.
  • Roll the dough:
  • After the dough has doubled in size, take it out and divide into 10 equal balls.
  • Dust each ball with some semolina and place on a surface dusted with some semolina as well.
  • Cover and let the dough rest for another 10-15 minutes.
  • Now sprinkle a clean working surface with more semolina, grab the first ball and roll flat into a disc, about ⅛ inch thickness, using your hands or a rolling pin.
  • Place rolled disc on a baking sheet, cover and proceed with the rest of the dough balls.
  • If you are not going to fill them then let them rise for another 30 minutes.

If you are going to fill the batbout:

  • Add about 3 Tablespoons of the filling in the center of a rolled dough.
  • Moisten your fingers with water and wet the dough around the filling.
  • Place another rolled circle over the first one to make a sandwich. Using a bowl cut the sandwich into a circle.
  • Remove excess dough.
  • Press the edges firmly together to seal.
  • Poke top with a fork and place aside, cover and let it rise again for 30 minutes.

Cook the batbout:

  • Heat a non stick skillet, or griddle, over medium heat, place the first batbout on and cook for 3- 4 minutes.
  • Flip it over and cook on the other side.
  • Serve warm

Notes

  • I’ve used leftover chicken in place of ground beef and added green pickled olives.
  • You can fill the batbout with whatever you like. Serve this bread with or without filling it is delicious both ways.
  • Store leftover in a zip lock gab and refrigerate for up to 3 days or freeze for about 2 months
  • Nutritions are calculated for stuffed batbout.
  • Please check the nutrition disclaimer policy.

Nutrition

Calories: 474kcal | Carbohydrates: 65g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 272mg | Potassium: 341mg | Fiber: 4g | Sugar: 3g | Vitamin A: 731IU | Vitamin C: 25mg | Calcium: 36mg | Iron: 5mg