Snack · 90 min · moroccan

Batbout (Pocket Flatbreads)

Flour does the heavy lifting here, with semolina rounding it out. A Moroccan snack that takes 90 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 3.5 cups Flour
• 0.5 cup Semolina
• 1.5 cups Water
• 2.25 tsp Instant yeast
• 1 tbsp Sugar
• 1.5 tsp Salt
• 1 tbsp Olive oil

Steps

1. Mix everything into a soft, smooth dough and knead 10 minutes until elastic. The dough should be soft enough to stretch thin.
2. Rise 1 hour until doubled. Divide into 10 balls and roll each 1/4-inch thick — thinner than khobz, thicker than msemen.
3. Rest the rounds 20 minutes on a floured cloth. This second rise is what makes them puff into pockets.
4. Cook on a hot dry griddle 2 minutes per side. They will balloon dramatically — that puff is the pocket forming. Press gently if one side resists.
5. Keep under a cloth as you work so they stay soft and pliable.
6. Split and stuff with anything: kefta, cheese, salads. Batbout is Morocco’s pocket bread — the pita’s fluffier cousin.

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