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Bread

Traditional Moroccan Batbout (Skillet Pita Flatbread)

Soft, chewy Moroccan pita-style flatbread cooked on the stovetop until puffed with a hollow pocket, perfect for stuffing or serving with tagines.

Puffy Moroccan Batbout flatbreads cooked in a skillet

Prep

25 minutes

Cook

15 minutes

Servings

10-12 breads

Difficulty

Easy

Batbout (also called Mkhamer, Matloua, or Boutbout) is the quintessential Moroccan stovetop bread. While most bread in Morocco is traditionally baked in communal wood-fired ovens (ferran), Batbout is made entirely on an iron skillet or flat griddle at home.

When placed on high heat and flipped at the right moment, the trapped steam balloons the dough into a hollow dome, creating an airy pocket surrounded by a chewy, golden semolina crumb.

Ingredients

For the Bread Dough

  • 250g fine durum semolina (semoule fine)
  • 250g all-purpose white bread flour
  • 1 tbsp active dry yeast (or 15g fresh yeast)
  • 1 tsp sugar
  • 1.5 tsp salt
  • 1 tbsp olive oil
  • 300ml to 320ml lukewarm water
  • Extra fine semolina for rolling and dusting

Instructions

  1. 1

    In a large bowl or stand mixer, combine the flour, fine semolina, salt, and sugar. Dissolve the yeast in 100ml of the lukewarm water and let sit for 5 minutes until frothy.

  2. 2

    Pour the yeast mixture, olive oil, and remaining lukewarm water into the flour. Knead for 8-10 minutes until you have an elastic, smooth, and slightly soft dough that pulls away cleanly from the bowl.

  3. 3

    Divide the dough into 10-12 equal balls. Lightly dust each ball in fine semolina.

  4. 4

    On a semolina-dusted counter, roll each ball out with a rolling pin into a circular disc about 4-5mm thick (1/5 inch).

  5. 5

    Place the rolled discs onto a clean cloth-lined baking tray or kitchen towel. Dust lightly with semolina, cover with another towel, and let rise in a warm spot for 25-30 minutes (do not over-proof).

  6. 6

    Heat a dry heavy cast-iron pan or non-stick skillet over medium heat until very hot.

  7. 7

    Gently transfer a dough disc onto the hot pan. Cook for 20-30 seconds until tiny bubbles begin to form on the surface, then flip immediately.

  8. 8

    Cook for another 30 seconds on the second side, then flip again. The bread will begin to puff up dramatically into a hollow balloon.

  9. 9

    Gently press the edges with a clean folded cloth or spatula to encourage the steam to fill the entire pocket. Continue cooking for another 1-2 minutes, turning occasionally until both sides have golden toasted patches.

  10. 10

    Transfer to a cloth-lined basket to keep soft and warm. Repeat with remaining discs.

Tips

  • Flipping the dough early (after just 20-30 seconds) is the essential trick to getting Batbout to puff up with a hollow interior.
  • Do not let the dough over-proof before cooking; if it rises too long, the internal gluten structure weakens and it won't inflate in the pan.
  • Mini Batbout is famous in Morocco for being sliced open along the edge and stuffed with tuna salad, spiced chicken, or kefta.

Questions About This Recipe

Can I freeze cooked Batbout?

Yes! Let them cool completely, stack in freezer bags, and freeze for up to 2 months. Thaw at room temperature and warm in a dry pan or toaster.

How does Batbout differ from Middle Eastern Pita?

Batbout contains fine durum semolina in addition to wheat flour, giving it a richer yellow hue, slightly sweeter taste, and chewier, softer crumb.

Learn to Make This in Marrakech