Batbout (Moroccan Pita) Recipe

Ingredients

4 cups all-purpose flour (white)
2 cups semolina flour (and/or wheat flour)
2 tablespoons granulated sugar
1 teaspoon granulated sugar

2 teaspoons salt
3 tablespoons oil (vegetable oil)
1 tablespoon yeast
2 cups warm water, divided (approximate)

Nutritional

Serving Size: 1 (218 g)
Calories 524.3
Total Fat - 8.7 g
Saturated Fat - 1.3 g
Cholesterol - 0 mg
Sodium - 782 mg
Total Carbohydrate - 98.1 g
Dietary Fiber - 7.1 g
Sugars - 5.2 g
Protein - 14.7 g
Calcium - 29.7 mg
Iron - 2.5 mg
Vitamin C - 0 mg
Thiamin - 0.5 mg

Step by Step Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Divide the dough into smooth balls and leave them to rest, covered, on a lightly floured surface for about 10 minutes.

Step 5

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.

Step 6

Preheat a very lightly oiled cast iron skillet, griddle or other non-stick pan over medium heat.

Step 7

Cook the batbout, turning several.

Step 8

Transfer the cooked batbout to a rack to cool. It's okay to stack them while they're warm.

Step 9

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.