batbot – the Moroccan bread

Batbot are flat bread cooked on a frying pan. You tuck a piece of it to eat tajine or couscous.

Mine are very thin but I think that, traditionally, it should be thicker. So mine are crusty and not soft. I like it crusty and use it like a spoon. the soft ones absorb the sauce. I guess I should make both kind to make everyone happy!

In the classic recipe, you have to mix half durum wheat flour (like the one to make pasta dough) and half wheat flour (like the one used for pastry). I didn’t have the durum wheat flour so I made do without it although I think it’s great for your batbot’s texture.

So I’ll have to do it again with the miw of flour and with thicker dough!

For about 40 breads

1kg of wheat flour(half durum wheat)

1 tsp sea salt flakes

1 pack of fresh yeast (about 40g)

500ml of thawed water

3 tbsp olive oil

Mix the yeast in the water.

Mix the flour with the salt.

Pour water/yeast and olive oil in the middle of the flour.

Knead until the dough doesn’t stick to the bowl anymore.

Spread the dough on a flour working board and cut it with a cookie cutter or a glass.

Put the disks on cooking paper, cover with a wet towel and leave to rest 1 hour.

Spread the dough to get thin galette.

If you want thicker bread, cut them the right size to start with and don’t spread it after it has rested.

Cook them one by one on a warm frying pan. Oil it lightly using an oiled paper towel. 

When little bubbles form on the bread, turn it over.


One thought on “batbot – the Moroccan bread

  1. […] fresh pan baked loaf of Bat Bot that’s chewy in all the right […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: