You’re Gonna Love Batbout: Pan Grilled Moroccan Pita Bread

I really like bread and I particularly love making it as a result of I’ve at all times dreamed of being a bread baker. I even did the entire domesticate wild yeast factor and grew my very own starter. I made one superb loaf of sourdough. Only one. Why didn’t I make extra? It seems that an excessive amount of yeastie within the air makes me beastie. I broke out like loopy. It was pimple after pimple like I used to be fourteen once more. I used to be additionally surprisingly itchy and had random rashes. I couldn’t determine why till Mike identified that Sir Sourpan (that was my starter’s title, might he relaxation in peace) was hanging out on the counter, releasing his yeasties into the air. Anyway, lengthy story brief, wild yeast loves me an excessive amount of and I really like making bread.

After the entire wild yeast experiment, I’m now sticking to immediate yeast as a result of it hangs out within the fridge and doesn’t make my face seem like a pizza. Win-win! My newest in bread making experiments is that this Moroccan pita bread, referred to as batbout. Mike and I had somewhat Moroccan themed ceremonial dinner and we needed some bread to go together with so Mike did a google and got here up with a listing of Moroccan breads and that is the one which stood out to me as a result of they seem like little cute spherical pillows.

Morrocan Batbout Recipe |

They’re very easy to make and even cuter whenever you cook dinner them up. Sure, I mentioned cook dinner as a result of they’re made in a pan as a substitute of baked within the oven. After they’re formed, a pan is heated up and after you add them, they puff up as they cook dinner. I’ve seen them made with oil within the pan and with out – it seems that it’s extra conventional with out however I noticed many recipes with so I simply used a small slick of oil to get a pleasant golden shade.

They form of remind me of English muffins, each in roundness and fluffiness. However that’s the place the similarities finish. They don’t have a really holey inside. They’re extra chewy and flavorful, in all probability due to the a mixture of flours: usually white, entire wheat, and semolina.

I liked these little breads and Mike says that they’re my greatest bread but. You must positively make them as a result of they’re simple they usually style superior. I can’t wait to make some mini mini ones and stuff them for tiny sandwiches!

Morrocan Batbout Recipe |

Batbout Moroccan Pita Bread Recipe
makes 20 4 inch breads

Sponge/Yeast Combination:

  • 1/three cup heat water
  • 2 teaspoons immediate yeast
  • 1 teaspoon sugar


  • 2 cups all function flour
  • 1 1/three cup semolina flour
  • 2/three cups entire wheat flour
  • 1 tablespoon sugar
  • 1 1/Four teaspoons salt
  • 2 tablespoons impartial oil
  • 1 cup heat water

by way of The Spruce

Combine collectively the sponge elements and put aside for 10-15 minutes, or till frothy.

In the meantime, within the bowl of a stand mixter, stir collectively the flours, sugar, and salt. Add the yeast combination, oil, and water. Stir till all the pieces comes collectively right into a dough.

Use the dough hook to knead on medium-low, for about 10 minutes, till the dough reaches the windowpane stage – take a chunk of dough in regards to the measurement of a golf ball and stretch it out between your fingers and thumbs. For those who can stretch it with out the dough breaking and you’ll see by way of the stretched dough, you’re good to go. If the dough doesn’t windowpane, knead a bit longer.

Divide the dough evenly by 20 (I used a scale and weighed every portion to 45 grams) and form every portion right into a ball: deliver the perimeters in the direction of the middle and tucking into balls. Cowl and let relaxation for 10 minutes.

Roll every ball out till it’s 1/eight of an inch thick. Place the rounds on a tray or a clear dry towel and canopy and let rise for 1 to 1.5 hours, or till mild and puffy.

To cook dinner, warmth up a really evenly oiled forged iron pan or skillet over medium warmth. You need the pan to be fairly scorching. Rigorously transfer the rounds to the skillet and cook dinner in batches, flipping on occasion, till they’re puffed, cooked by way of, and brown on either side. Cool barely earlier than having fun with!

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  1. Kari says:

    Yum! That bread seems to be so tasty!


  2. Cheryl says:

    I’ve been on a bread-baking kick recently too. Had a bunch of recent yeast to make use of up, so I used to be baking all the pieces I might consider. I had no concept that yeast within the air causes pimples although! Fortunate for me, sourdough isn’t actually my jam.


  3. Kati says:

    That appears actually scrumptious 🙂


  4. Louis says:

    What did you serve on the Moroccan themed ceremonial dinner, and are the recipes on the positioning? 😉


    1. Stephanie says:

      oh we haven’t posted the recipes but! it was sluggish roasted harissa salmon and a few salads 🙂


  5. Allison says:

    About how lengthy did it take for them to cook dinner by way of for you?


    1. Stephanie says:

      hello allison,

      about Four-5 minutes, i’d say. the puff up fairly a bit and you’ll defintely inform when they’re cooked by way of 🙂


  6. thefolia says:

    Mushy little pillows of affection…completely happy making and feasting after all. I wager you possibly can’t eat only one.


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