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Moroccan Batbout: Soft, Puffy Pan-Cooked Bread

A small Moroccan bread cooked in a pan that puffs up and turns hollow inside. It's stuffed with vegetables or kefta and is especially popular during Ramadan.
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مدة التحضير 20 minutes
مدة الطهي 25 minutes
الوقت الكلي 45 minutes
عدد الحصص: 8 people
Ingredients Method Notes

المقادير
  

  • 2 cups flour
  • 1 cup fine semolina
  • 1 tablespoon yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • Warm water for kneading

Method
 

  1. Mix the flour, semolina, salt, sugar, and yeast together.
  2. Add the warm water gradually and knead until you get a soft, smooth dough, working it well for a few minutes.
  3. Divide the dough into balls, roll them out into medium-thick rounds, and arrange them on a cloth dusted with semolina.
  4. Cover and let them proof for about 30 to 45 minutes, until puffy.
  5. Heat a pan over low heat and cook the rounds on both sides until they puff up and turn lightly golden.
  6. Let the batbout cool slightly, then split it open and fill it however you like.

ملاحظات

Low heat is essential so the batbout cooks through and puffs up properly.
Letting the dough proof well is the secret to the hollow pocket inside.
Batbout can be frozen after cooking and reheated whenever you need it.