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How to Make Batbout | Easy Moroccan Style Pita Recipe

Byamazingfoodstv


There are countless different pocket bread recipes out there. Many cuisines feature their own unique pitas using various ingredients and preparation methods. I’m quite a big fan of flatbreads; you can find a whole playlist dedicated to them on my channel.

I wanted to make something simple and easy after all the rich and complex holiday bakes of December. And you can’t go wrong with fun little pocket breads.

What sets this type of pita apart is the use of durum wheat semolina, and a slightly different method of preparation. These breads should be on the thick side. The way we will achieve this is by letting the rolled-out dough rise one more time before it is cooked.

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#Bread #Baking #ChainBaker

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25 Comments

  3. WOW, I was waiting for this one since I started breadmaking after your videos🎉🎉🎉

    This kind of pitas is the best one and very popular in Israel. My dad practically lives on these so I hope he will like them😂

    Ideally, they should have an even softer crust and even thicker interior (don't get me wrong, they should have a pocket, but its "walls" should be thick and puffy). I'll definitely want to try and make a wholwheat version and a cold-proofed version of these as well.
    Charlie 👑👑👑

  4. These bad boys are really good😉 I've been making Greek pita bread for years. The dough keeps up to four days in the fridge and it takes half an hour max to have fresh bread for breakfast or dinner. Love your channel🤗🥙

  6. I would love to see you do videos with fresh milled flour. It is a different beast and seems to be the thing people are into now. I still struggle with it. Especially when using it with a sourdough starter.

  14. I have made these very many times and love them, I lived in Morocco for 18 years and our housekeeper used to make them daily for us, I like them for breakfast personally but they are good any time and any filling, the aroma takes me right back!

  22. These are the perfect size for a nice hearty "snack-sized" sandwich (in other words, I don't need to make them as "minis" as I usually do with Charlie's bakes). I might make these again for a fun "sandwich day" at the office.

    Charlie has 242K subscribers – YAY! Let's continue with this momentum for 2025!! Please continue to share your bakes with family, friends and colleagues and share photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) – don't forget to ask your friends, family and "followers" to subscribe to his channel.

    Go "Team ChainBaker" 📣📣 Keep on baking, everyone!!! 🍞🥖🫓🥙🥨🍩🍪

  23. This was a simple and easy flatbread, featuring whole wheat, fine semolina and bread flours – I made them this morning, shaping eight smaller pitas and pan-frying them on the griddle. The boys enjoyed the still-warm pitas with TipTree jams 🍓🍒, my son and his wife enjoyed ham and egg 🍳pita sandwiches and I enjoyed the soft, fluffy pita with some butter……mmmmmm. 🧈🧈🧈

    Photos have been posted (#400/2025-#8) – a milestone for me as I have now made 400 unique ChainBaker recipes. I hit 300 on January 7, 2024, and almost one year later, I made 100 more of his recipes – most were the actual recipe, some were additional variations mentioned in the video and some were the bakes in his “Principles of baking” videos.

    As ever, many thanks to Charlie for creating these recipe videos! I have thoroughly enjoyed making them.

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