Moroccan batbout is a traditional flatbread that is very popular in Morocco and other North African countries. This soft, fluffy pastry is often used as a side dish or wrapped around sandwiches and kebabs. Moroccan batbout has become a staple of Moroccan cuisine and can seen in markets, bakeries and homes across the country Its flavor and uniqueness endears it to locals and visitors alike. In this article we explore the ingredients, and preparation of this beloved Moroccan bread.
- 1KG of wheat floor
- 600ml lukewarm water
- 1 teaspoon of instant yeast
- 1/2 teaspoon of salt
- In a mixing bowl, put the flour, instant yeast, salt, and some water.
- Add water gradually untill you get a soft dough.
- Knead the dough until it becomes slightly sticky.
- Cover the dough and leave it in a warm place untill it doubles in size.
- Divide the dough into 8-10 equal pieces and shape them into balls.
- Flatten each ball with your hands into a round disc, about 1/2 inch thick.
- Place the Batbout on a non-stick pan over medium-high heat and cook for 1-2 minutes on each side until lightly golden.