Moroccan flat bread cooked in a skillet, a.k.a Batbout
Batbout is a variety of Moroccan bread, baked on cast iron pan/ heavy bottomed skillet.
|Stuffed mini-batbout with smoked salmon, labneh, roquette and shredded Edam. Isn’t that a good bite?|
This traditional bread can be eaten with savory dishes, can be stuffed and presented in several versions as appetizer, since it looks as a pocket. Or, you can simply enjoy it with butter and honey ( melted together, we open the bread literally and we seak the 2 sides, quiet common in Ramadan).
I personally love this bread because of its slighty burnt crust and incredibly soft inside. It’s a good bread for BBQ time. If you are a pita lover, this bread will do.
For 18 little ones and 6 medium size
Prep: 20 min – Proofing : 2h – Cooking 4 min/ batch
- 340g flour
- 60g fine semolina flour (also used for making pasta)
- 1 tsp salt
- 1 ½ tsp of instant dry yeast
- Approximately 250ml (+/-)
Mix flour with semolina, salt, yeast, then gradually add lukewarm water and knead for 10 min or more until you get a soft dough, not too sticky but not dry either (if you poke it with your finger, the dough shouldn’t stick to it). I have a bread machine, so I used program “dough”.
Knead the dough until you have an elastic consistency, soft and smooth. Form a ball and cover. Let double in volume (about 1:30).
Flour the work plan, flatten the dough to degas it gently. Roll out with rolling pin. Cut out circles according to the desired size (5 cm at 20 cm, even more). As to the thickness, I recommend 3 to5 mm, not more.
Lay the circles on a clean cloth sprinkled with fine semolina flour or just plain flour to prevent the dough from sticking (otherwise you won’t get that nice pocket of air that makes the pita split from inside). Cover and let stand for 30 min, in a warm place Heat a heavy skillet and cook the bread on both sides on low heat!
The Batbout is a success when you see that it’s forming a pocket inside during the cooking process. It will act like a balloon taking shape.
|Batbout Being cooked|
Let the bread cool before storing or stuffing it. My mother opens them about 3 or 4 cm from 1 side so it looks like a pocket. That way she checks if they’re all good to be stuffed and make sure the top and the bottom are “splitable”. She works ahead of time. Like she says: this allows the bread to kick out the steam and doesn’t glue from inside.
At home, we prepare a large amount of Batbout in several dimensions, which will be frozen in plastic bags and used as needed. You just have to heat it in the microwave for a few seconds and finish it in a hot skillet to reconstitute the cispy crust and trap the moist inside.
You can make Batbout thin or slighty thicker than what you will see here, especially if you are planning to dig into a nice tagine. But do not over-thicken it, I suggest a maximum of 1 cm after baking, which would be 5 mm before.
Please give it a go! It’s addictive and I would like you to become part of our batbout-circle people. it’s just fun to be too many!
I’m participating at Yeast Spotting and this is my first post there.