Batbout is a small little Moroccan bread that pretty much looks like a mini pita. It is popular in Saudi during Ramadan and that is the only time you’re able to find it here that I know of. I love to place batout on the table with toppings such as cheese, olives and zatar early in the mornings during the Holy month and because of their small size kids always love them as well. These little golden circles are so simple to make and bread always taste perfect straight from the oven. You can check out the Saudi version here.

1/2 tablespoon dry yeast
1/2 teaspoon sugar for the yeast
3 cups all purpose flour
1 teaspoon salt
1/2 teaspoon sugar
1/2 tablespoon sunflower oil

1. Making the Dough:
1- In a small bowl add yeast and 1/2 teaspoon of sugar and a little bit of warm water. Allow to sit for 5 minutes until frothy.
2- In a large mixing bowl add flour, oil, salt, the reaming sugar and yeast mixture.
3- Add warm water, little by little, while mixing the ingredients until you are able to form a dough ball. You only need enough water to get the ingredients together, and the dough ball should not feel wet or sticky.

2. Kneading the Dough:
1- Place the dough on a counter and start kneading using the palm of your hands.
2- Knead the dough for about 5 minutes until you get a soft and elastic dough.
3- Using a rolling pin, roll the dough into a medium thin layer. With a drinking glass cut into circles.
4- Place the disks on a baking pan, cover with a clean cloth, and let the dough rest in a warm place for at least 1 hour, preferably 2.

3. After the dough rests, you will notice that the dough disks puff up. Heat a heavy pan on medium heat, and when it’s hot, place the batbout on the pan to cook. Cook the batbout for a few minutes on each side, until they become golden brown, and thoroughly cooked.

Yields: 4-6 servings

adapted from Cooking with Alia

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