Homemade mini batbout recipe stacked on plate

Easy Mini Batbout Recipe

Soft, pillowy Moroccan flatbreads made on the stovetop. This mini batbout recipe is quick, easy, and perfect for stuffing with savory or sweet fillings.

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Course: bread, Side Dish, Snack

Cuisine: Moroccan, North African

Prep Time: 20

Cook Time: 10

Resting Time: 20

Total Time: 50

Servings: mini batbout

Calories: 150kcal

Cost: $2

Equipment

1 Mixing bowl For preparing and kneading the dough
1 Rolling pin Helps flatten dough evenly
1 3-inch cookie cutter Or use the rim of a glass
1 Skillet or griddle Heavy-bottomed pan for even cooking
1 Clean towel To cover dough during resting and after cooking

Ingredients

1 cup Fine semolina For authentic texture
2 cups All-purpose flour Can use whole wheat mix if preferred
1 tablespoon Sugar Feeds the yeast
1 teaspoon Salt Enhances flavor
2 tablespoon Olive oil Or avocado oil
1 tablespoon Active dry yeast Can sub with instant yeast
1 cup Warm water Adjust slightly based on dough consistency
2 tablespoon Plain yogurt Optional for extra softness (secret tip!)

Instructions

Mix dry ingredients in a bowl
Activate yeast in warm water
Combine all ingredients and knead
Let dough rest covered
Roll dough and cut into small circles
Rest cut dough before cooking
Cook on hot skillet until puffed and golden
Cover cooked batbout with a towel

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition