Batbout: the Moroccan flat bread

During our trip to Marrakech, I got the opportunity to learn how to make a local bread with a Moroccan woman.

Moroccan cooking

This bread is called batbout. We had it for breakfast and lunch the all week.
It is a flat bread, cooked in a pan. It is very convenient to make because you don’t need an oven and it is pretty quick and easy to do.
It is soft, tasty and perfect for sandwiches or to dip in Harissa.

Batbout

Batbout:

  • 200g of thin bread wheat flour
  • 150g of durum wheat flour
  • 1 tsp of salt
  • 2 tsp of sugar
  • 2 tablespoons of active fresh yeast
  • 1 big glass of warm water

Mix all the ingredients together in the same order as listed above.
Adjust the quantity of water: the dough has to be formed and thick.
Let it rest in  a warm place for 5 to 10 mins in order to let the flour absorb the water.

You can now start the kneading process like in the video bellow.
Then let in rest 15 to 20 min again in a warm place.

Finally shape the bread.
Start by making small balls using all the dough. Then cover your counter with flour, flatten them the balls there and keep them in a rack aside covered by a towel. Let the bread rest again in a warm place for 10 to 15 minutes more.

You can now cook it! In a pan on medium eat, put the bread circles (one at a time) and flip it several times until they are cooked. You don’t need to put any fat in the pan. The flour around the bread disks is enough to make it not sticky.
They might blow up while in the pan. It is a good thing, let it stay like this. The steam inside cooks the bread faster. But keep flipping it over to make sure that it doesn’t burn.

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