Moroccan Batbout (Stovetop Pita Bread) Recipe
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.
- Duration
- Cook Time
- Prep Time
- 12Servings
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
Preparation
- 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!
