Moroccan bread: the pan-fried batbout recipe

He moroccan bread oh batbout is a leavened product typical of North Africa, in particular Moroccan cuisine and spread throughout the Maghreb space. It is a light and thin bread pan-friedAlso known as makhmarideal to serve as an accompaniment to our dish, instead of bread, or stuffed with vegetables, chickpea hummus and other sauces.

It is prepared with very few ingredients: flour, water, milk, olive oil, brewer’s yeast and sugar, kneaded and leavened; after cooking in the frying pan, the batbout will be brushed with the melted butter and sprinkled with chopped parsley.

Just like naan bread, it’s perfect for summer preparation because it only takes a few minutes to cook in the pan and doesn’t require you to turn on the oven.

To keep it soft even after cooking, we advise you to stack it and cover it with a tea towel.

Here is how to prepare it.

How to prepare Moroccan bread (batbout)

In a bowl mix water, milk, sugar and dry brewer’s yeast 1.

Add olive oil, flour 00, salt and knead to obtain a smooth and compact dough 2.

Cover bowl with plastic wrap and let dough rise for 2 hours or until doubled in size 3.

Remove the air from the dough and divide it into 6 balls. Roll each into a circle using a rolling pin 4.

Heat the skillet and cook the bread, turning occasionally, until puffed 5.

Spread the melted butter on the pita and sprinkle with parsley 6.

Moroccan bread is ready to be served 7.

storage

The Batbout stays soft at room temperature for 3-4 days, closed in an airtight container or covered with a transparent film. It can also be frozen: in the latter case it will last about 2 months.