Dish

Batbout

Batbout is made from flour, yeast, salt, and water. The dough is kneaded and then left to rise before being rolled out and cooked on a griddle. The bread is soft and chewy with a slightly crispy exterior. It is often served with butter, honey, or jam. Batbout is a great bread for sandwiches because it can be easily sliced in half and stuffed with fillings. It is also a good bread to serve with stews or soups.

African cuisine› North African cuisine› Moroccan cuisine

Bread› Flatbread

Origins and history

Batbout has been a staple in Moroccan cuisine for centuries. It is believed to have originated in the Berber communities of Morocco. Batbout is often served during Ramadan and other religious holidays.

Dietary considerations

Batbout is vegan and can be made gluten-free by using a gluten-free flour blend.

Variations

Batbout can be made with different types of flour, such as whole wheat or semolina. It can also be flavored with herbs or spices. Some variations of batbout are stuffed with meat or vegetables.

Presentation and garnishing

Batbout can be garnished with sesame seeds or herbs such as parsley or cilantro.

Tips & Tricks

To make batbout extra soft, add a tablespoon of yogurt to the dough. To prevent the bread from sticking to the griddle, lightly oil the surface before cooking.