Batbout (Moroccan Stovetop Flatbread)

Batbout are soft, pillowy Moroccan flatbreads cooked entirely on the stovetop, no oven required. They puff up like pita and are perfect for scooping tagines or stuffing like a sandwich.

Ingredients

• 2 cups (250g) all-purpose flour, plus more for dusting
• 1/2 cup (60g) fine semolina
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 3/4 to 1 cup (180-240ml) warm water
• 1 tbsp olive oil

Instructions

1. Mix the dry ingredients
   In a large bowl, whisk together flour, semolina, yeast, sugar, and salt.
2. Knead the dough
   Add warm water gradually and olive oil, then knead for 8-10 minutes until smooth and elastic.
3. Let it rise
   Cover the bowl and let the dough rest in a warm place for 1 hour, until doubled in size.
4. Shape the breads
   Divide the dough into 8 balls and roll each into a 1/4-inch thick round.
5. Cook on the stovetop
   Heat a dry skillet over medium heat and cook each round 2-3 minutes per side, pressing gently, until puffed with brown spots.
6. Keep warm
   Wrap cooked breads in a clean kitchen towel to keep soft while you finish the batch.

Serve batbout warm alongside tagines, or split them open for a Moroccan-style sandwich.