Moroccan Batbout (Mkhamar) (Printable Version)
Soft, pillowy Moroccan flatbread cooked on a stovetop until golden and puffy - the perfect accompaniment to any North African meal.
# What You'll Need:
→ Dry Ingredients
01 -
500 g white flour (all-purpose)
02 -
100 g whole wheat flour (optional, for a softer texture)
03 -
1 tbsp dry yeast
04 -
1 tsp sugar
05 -
1 tsp salt
→ Wet Ingredients
06 -
300-350 ml warm water (adjust as needed)
# Steps To Follow:
01 -
In a large bowl, mix the white flour and whole wheat flour (if using). Add yeast, sugar, and salt. Gradually add warm water while mixing to form a soft, elastic dough. Knead the dough for 10-15 minutes until smooth (you can use a stand mixer if available).
02 -
Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour or until it doubles in size.
03 -
Lightly flour your work surface. Divide the dough into equal balls (depending on the size you want). Flatten each ball into a round disc about 0.5 to 1 cm thick using your hands or a rolling pin. Cover and let them rest again for 15-20 minutes.
04 -
Heat a non-stick skillet or heavy pan over medium heat (no oil needed). Cook each disc on both sides until golden and puffed, flipping occasionally.
# Notes and Tips:
01 -
Don't use too much flour while shaping, or the dough will become dense.
02 -
Make sure the skillet is hot before placing the dough.
03 -
Keep the cooked batbout covered with a clean cloth to stay soft.