Moroccan Batbout Recipe (2024)

Published: Apr 22, 2014 · Modified: Dec 19, 2022 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

A Moroccan chewy bread cooked on stove top. Can be made as is or stuffed with whatever you like.

Total time 50 minutes

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Batbout is a kind of flat bread that is really has a strange name because, you see, in Arabic language Battah is the duck so does this bread makes you look like a duck!! 🙂 which is in our culture a couch potato !!! I have no idea, but what I know for sure is that this bread turned out grrrrrreat. You can make this plain with only one layer of dough and this case it is called Batbout.

Or put some meat stuffing in the middle of two layers and in this case called Batbout Moamer.

Batbout is also called Mekhmar and the stuffed one is called Mekhmar Moamer.

It is very soft and chewy from the inside. I really liked working with this dough as it should be very very sticky, which was fun for me as I've had some little hands helping along too :). I expected this to be more like the Pita bread but it has a totally different feeling in your mouth.

This bread is made by flattening an all purpose flour sticky dough in a bed of fine semolina... really cool. You can stuff this with almost anything, traditionally ground meat, but we did not mind stuffing it with left over chicken. I'm thinking of mixing the east with the west next time and go Mexican by stuffing it with some beans and chillies, I bet it is going to rock. You can eat it plain with honey,butter,jam , cheese and so on. So let your imagination go wild in this one, it is very forgiving and will trun out fantastic with almost anything in your mind.

Unleavened bread is easy to make and does not require any special ingredients or equipment. All you need is flour, water, olive oil and salt.

Batbout

A Moroccan chewy bread cooked on stove top. Can be made as is or stuffed with whatever you like.

5 from 2 votes

Print Pin Rate

Course: baking

Cuisine: Moroccan

Diet: Halal

Prep Time: 15 minutes

Cook Time: 35 minutes

Risig TIme:: 1 hour 30 minutes

Total Time: 50 minutes

Servings: 5 stuffed batbout

Calories: 474kcal

Author: Amira

Ingredients

▢ 2 cups all purpose flour
▢ ½ cup whole wheat flour
▢ ½ cup semolina plus more for dusting
▢ 1 Tablespoon dry yeast
▢ 2 teaspoon sugar
▢ ½ teaspoon salt
▢ 1 Tablespoon olive oil
▢ 1 ½ cups warm water more or less depending on the dough

Optional: for the filling

▢ 1 Tablespoons olive oil
▢ 1 small onion chopped
▢ ½ cup diced bell pepper
▢ ½ pound ground beef
▢ ¼ cup parsley chopped
▢ Salt and pepper to taste

Instructions

In a large bowl, or the bowl of your mixer fitted with a dough hook, mix together first six ingredients.
Start your mixer pour in oil and gradually add warm water, start by only one cup and add more as you go until you get a consistent but sticky dough.
Place the dough on a clean counter and knead with hand for 2-3 minutes, it will be sticky so do not be tempted to dust with more flour.
Grease a bowl with some oil and place the dough in turning it in all directions to cover with oil.
Cover the bowl with plastic wrap and leave in a warm place to rise for an hour or so.

Meanwhile prepare the filling if using:

In a large skillet over medium heat, add chopped onion and saute for about 3 minutes or until translucent.
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Add ground beef and break apart with a spoon to brown the beef all over.
Mix in parsley, pepper and the rest of the spices.
Roll the dough:
After the dough has doubled in size, take it out and divide into 10 equal balls.
Dust each ball with some semolina and place on a surface dusted with some semolina as well.
Cover and let the dough rest for another 10-15 minutes.
Now sprinkle a clean working surface with more semolina, grab the first ball and roll flat into a disc, about ⅛ inch thickness, using your hands or a rolling pin.
Place rolled disc on a baking sheet, cover and proceed with the rest of the dough balls.
If you are not going to fill them then let them rise for another 30 minutes.

If you are going to fill the batbout:

Add about 3 Tablespoons of the filling in the center of a rolled dough.
Moisten your fingers with water and wet the dough around the filling.
Place another rolled circle over the first one to make a sandwich. Using a bowl cut the sandwich into a circle.
Remove excess dough.
Press the edges firmly together to seal.
Poke top with a fork and place aside, cover and let it rise again for 30 minutes.

Cook the batbout:

Heat a non stick skillet, or griddle, over medium heat, place the first batbout on and cook for 3- 4 minutes.
Flip it over and cook on the other side.
Serve warm

Notes

I’ve used leftover chicken in place of ground beef and added green pickled olives.
You can fill the batbout with whatever you like. Serve this bread with or without filling it is delicious both ways.
Store leftover in a zip lock gab and refrigerate for up to 3 days or freeze for about 2 months
Nutritions are calculated for stuffed batbout.
Please check the nutrition disclaimer policy.

Nutrition

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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

Danae
January 14, 2024 at 1:21 am

My husband is Moroccan, and learning to cook Moroccan food was important for me. He lights up now when I am successful in making dishes he loves. I can't wait to surprise him with this and get better every day. I love your recipes!
Reply
Ibtissam
April 03, 2022 at 9:18 pm
I love your recipes, I tried few of them and they always come out so good.
For this recipe I am not able to see the video, it says "This video is private". How can I get the recipe?
Reply
- Amira
  April 04, 2022 at 4:10 pm
  I will ask my technical guru to check that Ibtissam, thank you so much for letting me know.
  Reply
Mary Kurien
March 23, 2021 at 7:53 am
I enjoy reading your posts. The recipes are simple and easy to follow.
Love Middle Eastern food. thanks for sharing.
Reply
See Also
Turkish Red Lentil Soup Recipe
- Amira
  March 23, 2021 at 10:30 am
  Thank you Mary dor your sweet comment.
  Reply
Monica
May 08, 2014 at 1:34 pm
I love learning something new and I have a feeling I'd learn a lot here. This flatbread, whatever anyone wants to call it, looks so delicious! I'd love it with or without filling! At first, I thought they were English muffins but now I see it is so much more...
Reply
easyfoodsmith
April 29, 2014 at 12:13 pm
This bread looks delicious and so tempting. I am so glad that I get to learn so much at your blog 🙂
Reply
Lea Ann (Cooking On The Ranch)
April 26, 2014 at 11:59 am
Well, I always learn something when I visit here. It looks wonderful and with that meat filling I wish I had some right now.
Reply
Coffee and Crumpets
April 25, 2014 at 11:53 am
The batbout looks wonderful! I particularly like the consistency of the dough!
Reply
Liz
April 24, 2014 at 10:16 am
They almost look like English muffins, but with a totally different texture! I'd like them both filled and unfilled! (just glanced at the above comment saying exactly the same thing!).
Reply
- Amira
  April 24, 2014 at 12:40 pm
  Yes they are now I know where I've seen them before 🙂
  Reply
Henna
April 23, 2014 at 8:19 pm
Ahhh Amira! You have surprised me with another gorgeous and new recipe again! 🙂
These are beautiful loaves, in fact the pictures look a lot like English Muffins!
Reply
- Amira
  April 24, 2014 at 12:40 pm
  You have a point my dear may be because it is rolled in fine semolina. Thanks Henna.
  Reply
John@Kitchen Riffs
April 23, 2014 at 4:15 pm
What great looking bread! Like you, I'd expect to be rather like pita. Sounds more interesting, actually. Fun recipe -- thanks.
Reply
- Amira
  April 24, 2014 at 12:39 pm
  It is very different than the pita bread and the problem is I do not know why !!!:) may be because of its stickiness!!?
  Reply
Balvinder
April 23, 2014 at 9:51 am
I love all kind of flat breads and this looks lovely. Do you make boulani?
Reply
- Amira
  April 24, 2014 at 12:38 pm
  I haven't had the chance to before. In fact I did not try anything from the Afghan cuisine before.
  Reply
Deepti
April 22, 2014 at 10:29 pm
What a interesting and wonderful dish to learn! I love your detailed recipe with videos…
Reply
- Amira
  April 24, 2014 at 12:35 pm
  Thanks Deepti. Although shooting videos requires some effort but it is still easier for me than describing in details :).
  Reply
Joanne T Ferguson
April 22, 2014 at 7:07 pm
G'day and thank you Amrita for your lovely post today!
Thank you for allowing me to learn something new!
Cheers! Joanne
Reply
- Amira
  April 24, 2014 at 12:27 pm
  You are welcome Joanne.
  Reply
Denise Browning@From Brazil To You
April 22, 2014 at 1:56 pm
I'd be happy to have mine filled with either cheese or shredded meats. This looks super delicious, Amira!
Reply
- Amira
  April 24, 2014 at 12:26 pm
  Thanks Denise, this is really nice with any leftover meat.
  Reply

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