Moroccan Pita Bread (Batbout) Recipe
A versatile Moroccan pita bread, Batbout is cooked stovetop and serves as an excellent option for breakfast, sandwiches, and tea time.
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Instructions
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Combine yeast with 1/4 cup warm water and 1 teaspoon sugar, then set aside for 5-10 minutes until frothy.
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In a large bowl, mix flours, remaining sugar, and salt. Add the frothy yeast mixture, oil, and the rest of the water, then mix to form a soft dough.
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Knead the dough for about 10 minutes until smooth and elastic, adjusting with flour or water if necessary.
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Divide the dough into small, plum-sized balls. Cover and let them rest on a lightly floured surface for 10 minutes.
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Roll each ball into a 1/8 inch thick circle. Place these rounds on a clean towel, cover, and let rise for 1 to 1 1/2 hours until puffy.
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Heat a lightly oiled skillet over medium heat until quite hot.
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Cook the batbout in batches, turning several times, until golden brown on both sides.
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Transfer the cooked batbout to a rack or towel-lined basket to cool.