As my estimated readers already know, bread is very important in Moroccan food culture. A meal is not complete without bread unless you eat couscous. My favorite Moroccan bread is batbout. It is a super fluffy and soft pan baked flatbread. I have already given you a recipe for batbout and also for the mini version of it. Today’s recipe is a recipe for a yummy stuffed batbout. The spring onion batbout. The filling is super simple and consists only of spring onions and creme cheese.
To have the aromatic taste of the spring onions in every single bite of the bread, it is additionally folded with a layered technique. Though it’s a little bit of work, it’s easy to make.
This flatbread is a perfect example that the simplest things are sometimes the most delicious. Enjoy the bread as fresh as possible! If you want to store it for more than one day, you should freeze it. You can easily reheat the frozen spring onion batbout in a skillet. But also if the batbout has been baked hours ago, I recommend to reheat it a little. If you don’t find spring onions, you can use leeks instead. Leeks are, however, firmer than spring onions. So make sure to cut them finely and to sauté them well until they are nicely soft.
Spring onion batbout is a great snack or a filling breakfast. In combination with soup, it can be also a complete meal!
Ingredients for 5 spring onion batbout:
for the dough:
- 350g all-purpose flour
- 150g semolina flour (‘finot‘)
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon dry yeast
- about 250ml lukewarm water
- some vegetable oil to spread the dough balls and to grease the countertop
for the filling:
- about 8 spring onions (depending on size)
- 100g Moroccan jben beldi or cream cheese
- salt and pepper to taste
- 1 teaspoon butter
- about 40ml vegetable oil mixed with 40ml melted butter to spread the dough
- some semolina to sprinkle the dough
- For the dough, put al the dry ingredients into a bowl and add the lukewarm water little by little. Then knead the ingredients very well until they turn into a soft non-sticking dough. Add more water if needed.
- Divide the dough into 5 equal balls and spread them with some vegetable oil (on the pictures below, you can see nine dough balls, that is because I doubled the amount of the ingredients for the dough when I prepared the recipe). Cover the dough balls with a wet kitchen cloth and let it rest until double in size. That takes about 30-45 minutes, depending on room temperature.
- While the dough is resting, we will prepare the filling. Therefore, trim the edges of the well-washed spring onions and, afterward, slice them thinly. Sauté the spring onions with some butter until soft. Then turn off the heat and add the cream cheese to the hot spring onions. Season the mixture with salt and pepper. The filling is ready!
- When the dough has rested and doubled its size, grease your countertop with vegetable oil. Take one dough ball and stretch it until it is evenly round. The dough must be thin. It is perfect when the pattern of the countertop shines through a little.
- Next, spread the dough with some of the butter-oil mixture and smear 1/5 of the filling evenly on it.
- Then, roll up the dough from bottom to top so that you form a long roll. Afterward, flatten the roll.
- Spread it again with a little of the butter-oil mixture and sprinkle it with some semolina flour. Then, roll it up from the bottom (short) side to the top (short) side so that you get a dough snail. Put the end of the dough under the dough snail and let it rest until it has doubled its size (about 20 minutes). Meanwhile, fill and shape the remaining dough-balls the same way.
- After resting, heat a wide skillet. Then, take a piece of the filled dough and flatten it evenly until it has about 1cm / 0.4 inches in high. Put the spring onion batbout into the hot skillet and fry it on medium heat until nice and golden from both sides. Flip it regularly to bake it evenly. Bake all the remaining spring onion batbout the same way. Enjoy your spring onion batbout warm and fresh!