Batbout is a delicious, fluffy, flat bread. While cooking it puffs up in the middle, making it perfect for stuffing. In some regions of Morocco it is known as “toghrifet” or “mekhemer.”
Stuffed batbout starts with the bread. A fluffy, pan-cooked round bread, batbout can be served alone with olive oil and honey or as the perfect partner to a tagine. However, smaller discs of batbout are perfect for stuffing.
Stuffed batbout are usually savoury, and a very common option during Ramadan. A bite size sandwich, stuffed batbout is often seen on the iftaar (the meal to break the fast) table in Moroccan homes.
Cooked vegetables, salad, tuna, and cheese are all common fillings for stuffed batbout, but today we’re going to fill the fluffy, warm bread discs with chicken.
So, it is time to get cooking! Batbout is easy if you follow these simple steps.
Check your cupboards to make sure you have all the right ingredients:
250 grams of white flour
250 grams of wheat flour
1 tablespoon of baking yeast
1 tablespoon of sugar
1 teaspoon of salt
2 tablespoon of olive oil
Enough water for kneading (about 300ml)
Now for the stuffing you will need a few more things:
500 grams of chicken or turkey chest cut into small pieces
1 medium onion cut into pieces
1 small green bell pepper, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 tablespoon of butter
2 tablespoon of olive oil
2 tablespoon of soy sauce
Salt to taste
Black pepper to taste
I like to add a sauce, using:
½ teaspoon salt
juice from 1 lemon
The first step is to prepare the batbout dough:
In a large bowl, mix the ingredients well, add water and knead for 5 to 10 minutes by hand or using a stand mixer until you get a soft and cohesive dough.
Cover the dough with a clean cloth and let rest for 30 to 40 minutes.
After the dough has rested and its volume doubled, make two big balls and leave them to rest for another 5 minutes.
On a working surface, sprinkle some flour, take one ball, and flatten it with your hands then roll it with a rolling pin into a medium thin layer.
Using a circular cookie cutter or glass, cut discs out of the flattened dough.
Put the discs on a towel and cover them, then let them rise for 1 hour or more until puffy.
Heat a heavy pan on a medium heat.
When the pan is hot, place the batbout and cook.
Cook the batbout on each side, turning several times until golden brown.
Remove the cooked batbout to a tray or basket to cool.
Now for the stuffing:
Melt butter in a skillet or pan over a low heat, add olive oil and let heat for 2 minutes.
Add onions and cook for 5 minutes. Now add the peppers and cook for another 10 minutes.
Add chicken, salt, black pepper, and soy sauce than mix well.
Cook for 10 to 15 minutes until all the ingredients are mixed together.
The sauce is very easy:
Mix the yogurt, salt, and lemon juice to make a sauce.
Make a cut in the edge of batbout and fill it with 2 to 3 tablespoon of the stuffing and add some yogurt sauce.
Fill all the batbout and serve for a perfect snack or lunch.