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Avatar photoJohnson Maya

Authentic Moroccan Stuffed Batbout Recipe

A soft, fluffy Moroccan flatbread traditionally griddled and perfect for stuffing with spiced meats, eggs, or dips. This batbout recipe brings the vibrant flavors of North Africa straight to your table with simple ingredients and authentic technique.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Moroccan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE DOUGH:
  • 300g (2½ cups) all-purpose flour, sifted
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1 large egg, beaten
  • ¼ cup (60ml) plain yogurt
  • ½ cup (120ml) warm milk
  • 2 tablespoons (28g) unsalted butter, melted
  • Extra flour for dusting, oil for griddling
  • OPTIONAL FILLING:
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • ¼ teaspoon cumin
  • ½ teaspoon paprika
  • 150g ground lamb or beef
  • Salt to taste
  • Fresh parsley, chopped

Equipment

  • Mixing bowl
  • Whisk
  • Rolling Pin
  • Nonstick skillet or griddle

Method
 

  1. batbout recipe recipeCard1
  2. In a large bowl, combine the sifted flour, salt, and baking powder. Make a well in the center and add the egg, yogurt, warm milk, and melted butter. Mix gradually with a fork, then bring together with your hands to form a soft dough.
  3. Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. If the dough is too dry, add milk one teaspoon at a time; if sticky, add flour sparingly.
  4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rest for 30 minutes in a warm place to rest and hydrate.
  5. After resting, divide the dough into 8 equal portions and roll each into a ball. Flatten each ball and roll into 15cm (6-inch) rounds, about 5–6mm thick. Keep covered while cooking.
  6. Heat a nonstick skillet or griddle over medium heat. Lightly oil the surface. Place one rolled dough round and cook for 2–3 minutes until golden spots appear and the dough puffs slightly. Flip and cook the other side for another 2 minutes. Repeat with remaining dough.
  7. For stuffed version, prepare a simple meat filling by sautéing garlic in oil, adding ground meat and spices. Cook until browned and drain excess fat. Serve fillings warm inside split batbout or on the side.

Nutrition

Calories: 180 | Carbohydrates: 28 | Protein: 6 | Fat: 5 | Fiber: 1 | Sugar: 2

Notes

STORAGE: Keep in an airtight container at room temperature for 2 days or freeze for up to 3 months. Reheat in a dry skillet.
MAKE AHEAD: Prepare dough up to 24 hours in advance and refrigerate; bring to room temperature before rolling.
SUBSTITUTIONS: Use plant-based milk, yogurt, and a flax egg for a vegan version. Whole wheat flour can replace 50% of all-purpose for added fiber.
PRO TIPS: Don't skip the rest—this ensures tender, pliable dough. Cook on medium heat for even browning without burning.
SERVING SUGGESTIONS: Serve stuffed with cumin-spiced eggs, harissa, or zaalouk. Pair with a fresh salad for a complete meal.
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