Batbout: The Moroccan Pita Bread

Moroccan pita bread or batbout is a flavorful Moroccan pita-like bread that's cooked on the stove in a frying pan instead of the oven.
Moroccan pita bread
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Bread is one of the staple foods found in most tables in Morocco. Due to its high nutritional value, there is almost no house in Morocco without bread, especially Moroccan Pita bread, also known as Batbout.

There are many ways to prepare Moroccan bread, which varies from a region to another. 

Among the most popular types of bread in Morocco is the Moroccan Pita bread or Batbout.

More Morrocan recipes can be found here!


Moroccan Pita Bread or Batbout

Moroccan Batboutis a flavorful Moroccan pita-like bread that’s cooked on the stove in a frying pan instead of the oven.

There are different names and variations to Moroccan Batbout across the country. It is also called Mkhamer or Matlou’.

There are also different shapes and sizes of Batbout. In this article, I will make you explore the small Batbout pieces that you can serve as bite-sized sandwiches.

Moroccan pita bread
Moroccan pita bread

Moroccan Pita Bread

Moroccan Batbout is a flavorful Moroccan pita-like bread that's cooked on the stove in a frying pan instead of the oven.
There are different shapes and sizes of Batbout. In this article, I will make you explore the small Batbout pieces that can be served as bite-sized sandwiches.
Prep Time 30 mins
Cook Time 20 mins
Resting time 45 mins
Course bread, Breakfast
Cuisine Moroccan
Servings 20 Small bread pieces


  • 180 g Semolina flour
  • 180 g All-purpose flour
  • 90 g wheat flour
  • 1 tspn Instant yeast
  • 1/2 tspn Brown sugar
  • Sea salt
  • Warm water


  • Dissolve the yeast with 1/2 tsp sugar in warm (not hot) water. Leave for about 10 min or until it froths. 
  • In a bowl, add white flour, wheat flour, semolina flour, a pinch of salt. Add the yeast mixture and combine all the ingredients.
  • Then add lukewarm water slowly and keep kneading until you get a soft and moist dough that comes off easily.
    Cover it with a plastic wrap or a kitchen towel and let it rest for half an hour.
  • When the dough is doubled in volume, divide it into several balls. You can let them rise for about 10min, this helps spreading them easily.
    Moroccan batbout step by step
  • Sprinkle the work surface with flour, and spread each ball finely until you get a 1cm in size.
    Divide the spreaded dough into small circles using a cup or a pizza cutter. 
  • Gather the scraps and knead them together and cover them for 10 minutes. Then spread them again to make small batbout or a big single one.
  • Place the circles on top of a kitchen towel sprinkled with flour, cover them with another towel, and let them rest for 15 minutes or less based on your kitchen temperature.
  •  Heat a large frying pan over medium heat for about 5 minutes, then start placing the dough circles on it. You will notice the dough is swelling, flip it on both sides until it is golden brown.
Keyword Bread

Moroccan pita bread or Batbout secrets

  • Fine semolina flour is a must for Batbout, the texture and the flavor will vary according to this flour ratio.
  • While cooking, if you notice the Batbout are getting brown quickly, make sure to lower a bit the heat as the Batbout will be brown from the outside and not well cooked in the inside.
  • The time needed for the dough to rise will depend on the kitchen temperature. Allow more or less time for the Batboutto rise based on your kitchen climate.
  • Keep the Batbout covered while you are spreading other Batbout, and when cooking as well. It helps avoid a dry exterior on the dough that makes it crack.
  • Remember that when the Batbout cracks, it won’t be puffed when cooking. Thus, it won’t be easy to stuff.
  • It is essential to spread the dough gently, move it carefully to the rack, and the frying pan as well. The idea is to prevent cracks when transferring the Batbout.
  • One of the most important secrets of a good Batbout is to cover it after cooking. While you are cooking, keep covering the already cooked Batbout. It helps avoid dry bread that won’t be suitable for stuffing.
  • When the Batbout is cooled enough, you can freeze it or serve it immediately.
Moroccan pita bread

Serving Moroccan Batbout

I usually make large batches of Batbout. Since it freezes well, I usually make a consistent quantity of it ahead of time and keep it in the freezer for my quick snacks and sandwiches.
Before freezing the Batbout, if you are interested in stuffed Batbout, I recommend you open a side of it gently to create a pocket for fillings.

Batbout serves perfectly as a breakfast with butter, Moroccan olive oil, honey, jam, or chocolate. It is also a great choice as an accompaniment to grilled meats or Moroccan Tagines.
You can serve the small Batbout I have made in this recipe, as bite-sized sandwiches stuffed with veggies, liver, ground beef, or any filling you do prefer.

Stuffed Moroccan Batbout
Moroccan Batbout stuffed with lettuce, tuna, tomato, corn, olives, and cream cheese
stuffed Moroccan batbout
Moroccan pita bread stuffed with a vegan mix: onions, carrots, zucchini, and red cabbage

I will be happy if you tried this recipe, let me know how do you find it. You can add a comment below or use the hashtag #megounista when sharing in Instagram or Facebook.

Click here to save this Moroccan Pita Bread recipe for later.

Do you love Moroccan food?

If you are a Moroccan cuisine lover like me, you will love the following recipes:

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Hi there! I’m layla
Welcome to Megounista, my corner on the internet in which I share with love  my passions for healthy and easy food, and hiking experiences
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