Morocco is a bread country. Almost every dish is served with bread and it is eaten from breakfast to dinner and even during tea time. Many families make bread at home. In traditional Moroccan quarters, there are until today public ovens. People prepare their bread in the morning, and when it is ready to bake, they carry their trays to the public oven where an oven-master bakes the loaves in a traditional oven for a few dirhams. In the morning the oven is very hot and has the perfect temperature for baking bread, in the afternoon however it has cooled down a little and is used for baking biscuits and sweets.
But even without an oven, you can bake great bread at home. The popular pan bread in Morocco is called „batbout“. It is a soft and light flatbread made of wheat flour and semolina flour („finot“). It’s an allrounder. Batbout accompanies your main dishes, goes well with marmalade and honey at tea time and is the perfect base for yummy sandwiches. You will love it!
- 750g all-purpose flour
- 750g semolina flour („finot“)
- 1 tablespoon salt
- 2 teaspoons sugar
- 3 tablespoons olive oil
- 1 tablespoon dry yeast
- 900 ml lukewarm water
- All-purpose flour to sprinkle the bread (you can also mix some flour with some semolina flour)
- At first, put all dry ingredients an the oil into a large bowl (or use a pot). Next, add the water little by little. Knead the dough well for about 10-15 minutes. The dough should be very soft and smooth but not sticky. Now, let the dough rest covered with a lid or a wet towel for about 1 hour or until it is double in size.
- Afterward, shape the dough into balls. Each ball should have the size of an apple. Sprinkle the balls with some flour. Let them rest for about 10-15 minutes.
- Now roll out the balls. Either you can flatten them with your palm either you can use a rolling pin. Sprinkle the dough with some flour while rolling it out. Finally, the bread has a circular shape and a hight of about 8mm / 0,3 inches. Let the bread rest again for about 30 minutes.
- It’s time to preheat a large pan. When the pan is hot, put one bread gently into the pan. Flip it after a moment. Then, keep turning the bread regularly until golden on both sides. Bake all the other loafs of bread the same way!
- Enjoy the bread for example with a vegan tajine!