Batbout
Moroccan cuisine is known for its vibrant flavors, vibrant colors, and beautiful presentation. One of the iconic dishes in Moroccan cuisine is Batbout, a type of flatbread that is enjoyed by many across the country. Batbout is a round, flattened bread that is typically served as a breakfast item, although it can be eaten at any time of day.
Batbout is a unique bread that is characterized by its soft and chewy texture. Unlike other bread, Batbout is cooked twice, first on the stovetop and then in the oven, which gives it a crispy outer layer and a soft, moist interior. The bread is also typically made with semolina flour, which gives it its characteristic grainy texture and nutty flavor.
This delicious bread is versatile and can be used in a variety of ways. It’s common to see Batbout used as a base for sandwiches or as an accompaniment to dips and spreads, such as hummus or baba ganoush. The bread can also be sliced and used to wrap meats or vegetables, making it an ideal option for a quick and convenient meal or snack.
Despite its versatility, Batbout is relatively easy to make, and many Moroccan families have their own unique recipes that they pass down from generation to generation. The recipe typically requires a few basic ingredients, including semolina flour, all-purpose flour, yeast, sugar, salt, and warm water. Depending on the family’s recipe, other ingredients such as olive oil, milk, or eggs might be added to enhance the flavor or texture of the bread.
To make Batbout, the dough is first prepared by mixing together the flour, yeast, sugar, and salt, then gradually adding in the warm water until a smooth, pliable dough is formed. The dough is then allowed to rest for a few minutes before being shaped into small rounds and flattened by hand or with a rolling pin.
After the bread has been flattened, it is then cooked briefly on a hot griddle or stovetop before being transferred to the oven for a few minutes to finish cooking. The result is a delicious, chewy bread with a crispy outer layer that is perfect for any meal of the day.
In addition to being delicious and easy to make, Batbout is also a versatile bread that can be customized in a variety of ways to fit your preferences. Different flours can be used to alter the texture and flavor of the bread, while toppings like sesame seeds or herbs can be added for an extra boost of flavor.
Overall, Batbout is a delicious and versatile bread that is a must-try for anyone interested in Moroccan cuisine or looking to switch up their bread options. Whether enjoyed on its own, used to wrap sandwiches or served alongside dips and spreads, Batbout is a simple but delicious bread that is sure to impress anyone who tries it.
Ingredients:
- 500g fine semolina
- 250g all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp dry yeast
- 350ml warm water
- 2 tbsp oil
Instructions:
- In a large bowl, mix together the semolina, flour, salt, sugar, and dry yeast.
- Pour in the warm water and oil, and mix well until a smooth and elastic dough forms.
- Knead the dough for 8-10 minutes until it’s smooth and shiny.
- Cover the dough and let it rest for 30 minutes.
- Divide the dough into equal-sized balls.
- Roll out each ball to a flat round shape, approximately 1/2 inch thick.
- Heat a non-stick skillet or a griddle over medium heat.
- Place the batbout on the skillet, and cook for 3-4 minutes on each side, until golden brown and puffy.
- Cover the batbout with a towel or put them in a plastic bag immediately after removing them from the skillet. This will help them to stay soft and pliable.
- Repeat until all batbout are cooked and serve warm.
Batbout can be served in many ways - with honey and butter for breakfast, filled with shredded chicken or kebabs for lunch or dinner, or just as a side to a Moroccan tagine. Bon appétit!