This Moroccan bread is very similar to traditional pita, except it’s made on the stovetop instead of the oven. It has a ‘pocket’ just like a pita so you can fill it with your favorite things: shawarma, pargit (chicken thighs), falafel, sabich, or just dip it in some hummus. The possibilities are endless.
The flavor is unique because we combine all-purpose flour with whole wheat flour and semolina making these breads extra special.
If you like this Middle Easter Stovetop Flatbread, try Lachuch next.
Moroccan Batbout (Stovetop Pita Bread) Recipe
Servings
12 Servings
Ingredients
- 3 cups Bob’s Red Mill All-Purpose Flour
- 2 cups Bob’s Red Mill Semolina Flour
- 1 cup Bob’s Red Mill Whole Wheat Flour
- 4 ½ teaspoons 2 packs yeast
- 3 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil
- 2 cups water
Instructions
- In a large bowl, or straight on the table if you’re feeling authentic, add the all purpose flour, semolina flour, whole wheat flour, yeast, sugar and salt. Mix well.
- Make a hole in the middle of the dry ingredients. Add the olive oil and the water gradually into the hole, making sure to mix well as you keep adding the water.
- Knead the dough for 5-10 minutes.
- Separate into about 12 pieces. Shape each piece into a round ball.
- Cover the balls with a towel and let them rest for 10 minutes.
- Roll each ball out into the shape of a pita (about 6 inches). Leave the rest of the dough under the towel while you work with each piece of dough individually.
- Lay out the pitas on a towel and cover with another towel. Leave to rise one hour.
- Put a pan on a medium heat flame. Place one at a time on the pan, making sure to flip every 20 seconds. You will notice the dough puff up to create a ‘pocket’ inside the dough. You will know the batbout is ready when both sides begin to brown.
- Fill it with whatever you’re craving and enjoy!
Can you make this bread w/ only GF flour?