Quick Batbout
Batbout is a panfried flatbread that combines elements of pita and naan yet has its own distinctive characteristics. What truly sets it apart is the semolina flour used both in the dough and for dusting the flatbreads, resulting in a unique texture: slightly grainy on the outside, soft and pillowy on the inside. This quick version of batbout allows you to have delicious warm, fresh flatbreads in minutes. Use the breads for dipping into spreads or to soak up the juices of a tagine, or make sandwiches with them.
Nutritional Values (Per Serving)
Ingredients
- 1¼ cups (150 g) all-purpose flour, plus more if needed
- ⅔ cup (120 g) semolina flour, plus more for dusting
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- ¾ teaspoon fine sea salt
- 1 cup (226 g) whole-milk yogurt
- 1½ tablespoons (22 g) olive oil
- 1/2 tsp Black Pepper
Step-by-Step Instructions
Combine the all-purpose flour, semolina flour, baking powder, sugar, and salt in a large bowl and mix together with a whisk or fork. Add the yogurt and olive oil and use a rubber spatula to start mixing the dough; when it becomes too stiff to stir, use your hands to bring the ingredients together, then form the dough into a ball.
Lightly dust a work surface with semolina flour, turn the dough out, and knead it for 3 to 5 minutes, until smooth and just lightly sticky. If the dough is too sticky, knead in a little more all-purpose flour ½ tablespoon at a time; if it’s too dry, add a little bit of water ½ tablespoon at a time. Divide the dough into 4 equal pieces and roll each one into a ball.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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