Batbout is a soft Moroccan skillet bread, also known as semolina bread, much loved for its airy texture and tender crumb. Made from a blend of flour and semolina, lightly sweetened and leavened with yeast, it puffs up beautifully during cooking to form a pocket perfect for filling. Unlike oven-baked breads, batbout is cooked on a griddle or in a skillet, which gives it its golden surface and characteristic suppleness. This versatile bread pairs just as well with tagines and salads as it does turned into delicious sandwiches stuffed with kefta, cheese or vegetables. Easy to prepare and economical, batbout is part of everyday life in Moroccan households and is enjoyed at any time of day. Its mild sweetness and lightness make it a favorite among young and old alike. An authentic recipe that celebrates the generosity of homemade Moroccan baking, this skillet bread is a cherished staple of the family table.
Ingredients
- 400 g Flour
- 100 g Semolina
- 1 c. à café Yeast
- 1 c. à café Sugar
- 1 c. à café Salt
In the kitchen
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Nutrition
Estimated values per 100 g
