Vegetarian
What else can I make with these ingredients?
This recipe may contain allergens
Açma
Medium 3 hr 28 min~330 kcal 5/10
🫓
Moroccan Batbout
A Moroccan stovetop pocket bread made with flour, semolina, yeast, and a soft griddled crumb.
Medium⏱️ 1 hr 43 min📖 1 min readServes 8~250 kcal🌍 North African🌍 Full translation
25 min prep 18 min cook 60 min rest
- #Budget-Friendly
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 43 min- Prep25 min
- Resting/Marinating1 h
- Cooking18 min
Ingredients
8 servings
Quick:
For the dough
- 3 su bardağı(~600 ml) Flour
- 0.8 su bardağı(~160 ml) Fine semolina
- 1.5 tatlı kaşığı(~15 ml) Dry yeast
- 1 tatlı kaşığı(~10 ml) Granulated sugar
- 1 çay kaşığı(~5 ml) Salt
- 1.6 su bardağı(~320 ml) Lukewarm water
- 1 yemek kaşığı(~15 ml) Olive oil
What else can I make with these ingredients?
Instructions
- 1
Mix the flour, fine semolina, dry yeast, sugar, and salt.
- 2
Add the lukewarm water and olive oil, then knead a soft dough for 8 minutes.
8 min08:00 - 3
Cover the dough and leave it to rise for 1 hour.
1 hr60:00 - 4
Divide the dough into 8 balls and roll each to 1 cm thick.
- 5
Cover the balls and rest for another 10 minutes.
10 min10:00 - 6
Heat a dry pan over medium heat and cook the batbouts for 2 minutes per side.
16 min16:00 - 7
Place the pocketed breads in a clean cloth and serve hot.
💡 Tip: Keep the pan at steady medium heat; a surface that is too hot burns the outside before the pocket forms inside.
🍽️ Serving suggestion: Serve batbout hot in a breakfast basket, filled with optional white cheese, olive paste, or honey.
Nutrition (per serving)
~250
kcal calories
7
g protein
48
g carbs
4
g fat
Protein 11%Carbs 75%Fat 14%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Gluten
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Moroccan Batbout make?
This recipe serves 8.How long does Moroccan Batbout take?
Prep 25 minutes, cooking 18 minutes, including 60 minutes of passive resting; 103 minutes in total.Is Moroccan Batbout difficult?
This recipe is rated medium.How many calories does Moroccan Batbout have?
Approximately 250 kcal per serving. Protein: 7g, carbs: 48g, fat: 4g.Which allergens does Moroccan Batbout contain?
This recipe contains Gluten. Check it against your dietary needs.Which cuisine does Moroccan Batbout belong to?
This recipe belongs to North African cuisine.How many ingredients does Moroccan Batbout need?
This recipe needs 7 ingredients.
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