The stove top method of cooking batbout (also called mkhamer or toghrift or matlou') yields a soft and chewy bread with a pita-like pocket. It's perfect for making sandwiches of all kinds, and is especially good with grilled meats.
You can also serve batbout dipped in hot syrup made from butter and honey, in the same manner done for msemen or beghrir.
Kids will love watching you make batbout - the bread puffs up as it cooks! See How to Make Moroccan Pita Bread if you've never made batbout before.
Adjust the ratio of flours to your own preference, but avoid using white flour only.
Prep Time: 25 minutes
Cook Time: 30 minutes
Rising time: 1 hour, 30 minutes
Total Time: 2 hours, 25 minutes
Ingredients:
- 4 cups white flour
- 2 cups semolina and/or wheat flour
- 2 tablespoons plus 1 teaspoon sugar
- 2 teaspoons salt
- 3 tablespoons vegetable oil
- 1 tablespoon yeast
- 2 cups water (approximate), divided
Preparation:
Activate the yeast by mixing it with 1/4 cup of warm (not hot) water and a teaspoon of sugar. Set aside the mixture until it's frothy, about five to 10 minutes.
Blend the flours, remaining sugar and salt in a mixing bowl. Add the yeast, the oil and the rest of the water, and mix to form a dough.
The dough should be soft but not sticky. If it's too sticky to work with, add a little flour one tablespoon at a time. (Remember the dough will absorb a bit more flour if you knead it by hand.) If the dough feels a bit stiff, work in additional water, a tablespoon at a time.
Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic.
Divide the dough into smooth balls and leave them to rest, covered, on a lightly floured surface for about 10 minutes.
Roll out each ball into a thin circle about 1/8 inch thick. Set the rolled out dough on a clean, dry towel and cover. Leave to rise for about 1 to 1 1/2 hours.
Preheat a very lightly oiled cast iron skillet, griddle or other non-stick pan over medium heat. Cook the batbout, turning several times, until golden brown on both sides. The browning will be a bit uneven since the bread puffs up as it cooks, but that's okay.
Transfer the cooked batbout to a rack to cool. It's okay to stack them while they're warm.
Batbout will keep fresh for two days at room temperature. They freeze well, and can be heated in a microwave directly from the freezer. Just be careful not to overheat them or they'll dry out.
