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How to Make Moroccan Batbout in a Frying Pan
Making Batbout is a straightforward process that requires a little time and attention. Here’s a step-by-step guide to get you started:
Step 1: Activate the Yeast
In a small bowl, combine the warm water, sugar, and yeast. Stir to dissolve the sugar and let the mixture sit for about 5-10 minutes until the yeast becomes frothy. This step is important to ensure that the yeast is activated properly, giving your bread the perfect rise.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, salt, and baking powder (if using). Mix well to ensure the dry ingredients are evenly distributed.
Step 3: Make the Dough
Once the yeast mixture is ready, pour it into the flour mixture along with olive oil. Stir until a dough begins to form. If the dough feels too sticky, add a little more flour until it reaches a smooth, slightly tacky consistency.
Step 4: Knead the Dough
Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If needed, sprinkle a bit of flour while kneading to prevent it from sticking to your hands or the surface.
Step 5: Let the Dough Rise
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel and let the dough rise for 30 minutes in a warm spot. It should double in size.
Step 6: Shape the Batbout
After the dough has risen, punch it down gently and divide it into small, even portions. Roll each portion into a smooth ball, then use a rolling pin to flatten each ball into a disc about 1/2 inch thick.
Step 7: Cook the Batbout
Heat a large frying pan or skillet over medium heat. Once the pan is hot, place one of the flattened dough discs in the pan. Cook for about 2-3 minutes on one side until bubbles begin to form, then flip and cook for another 2-3 minutes on the other side, or until golden brown spots appear and the bread is puffed.
Step 8: Keep Warm and Serve
Once cooked, remove the Batbout from the pan and cover it with a clean kitchen towel to keep it warm while you cook the remaining pieces. Serve the bread immediately or store it in an airtight container for later use.
Tips for Perfect Batbout
- Don’t Overcook: Batbout should be soft and slightly chewy, so make sure not to overcook it. Keep an eye on it and flip it when you see bubbles forming on the surface.
- Serve Warm: Batbout is best enjoyed fresh and warm, straight from the pan. It pairs wonderfully with Moroccan tagines, stews, or even as a sandwich wrap.
- Customizing Batbout: Feel free to get creative with this bread. You can add herbs like thyme or za’atar to the dough for extra flavor, or stuff it with fillings such as cheese, grilled vegetables, or meats.
- Adjusting the Thickness: If you prefer thicker Batbout, you can roll the dough into thicker discs, but be sure to adjust the cooking time to ensure it’s cooked through.
Why This Recipe Works
Moroccan Batbout is a beloved bread due to its simplicity and versatility. The recipe uses basic pantry ingredients and is cooked on a frying pan, making it an ideal choice for anyone who wants freshly made bread without the hassle of an oven. It’s perfect for dipping into sauces or stuffing with savory fillings, making it an excellent addition to any meal.
Final Thoughts
If you’ve never made Moroccan bread before, Batbout is a fantastic place to start. It’s easy, quick, and incredibly delicious. Whether you’re pairing it with Moroccan stews or simply enjoying it on its own, Batbout is sure to become a regular in your bread-making repertoire. Enjoy this soft, pillowy bread and experience a taste of Morocco in the comfort of your own kitchen!
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