Alia’s Tips: Batbout – Cute Little Moroccan Breads


  • Khobz (Moroccan White Bread) dough – please refer to recipe


1- First, you need to refer to the recipe of “Khobz”, which is Moroccan white bread  – It is the basically the same dough shaped differently.
2- At the same step when you are supposed to shape the Moroccan bread, shape the “batbout” instead.
Sprinkle some flour on your work station, take a portion of the dough and flatten it with the palm of your hand. Then using a rolling pin, roll the dough into a medium thin layer.
3- With a circular glass, or cookie cutter, cut disks in the dough.
4- Place the dough disks in a baking pan, cover with a clean cloth, and let the dough rest in a warm place for at least 1 hour, preferably 2.
5- After the dough rests, you will notice that the dough disks puff up.
Heat a heavy pan on medium heat, and when it’s hot, place the batbout in the pan to cook.
6- Cook the batbout for a few minutes on each side, until they become golden brown, and the inside should be cooked and not taste raw.
7- To serve the batbout, you just have to slice it and fill it with cheese, meat, chicken, whatever you like! They are cute, they are tasty, they are sandwilicious!
Bonne Appétit