Sylvie’s Batbout Moroccan Pita

Sylvie’s Batbout Moroccan Pita Sylvie’s Batbout Moroccan Pita Make and freeze batches of pita ahead of time. Re-warm later in the oven or on the grill and serve with our Roasted Garlic Hummus.
Make and freeze batches of pita ahead of time. Re-warm later in the oven or on the grill and serve with our Roasted Garlic Hummus.
  • 25 min prep
  • 55 minutes
  • 200 calories
  • $0.30

Ingredients


Makes: 16 small pitas
  • 1 Tbsp (15 ml) active dry yeast
  • 2 C (500 ml) water (approximate)
  • 2 Tbsp (30 ml) plus (1 tsp/5 ml) sugar
  • 4 C (1000) white flour
  • 2 C (500 ml) semolina and/or wheat flour
  • 2 Tbsp (30 ml) Roasted Garlic Hummus Dip Mix
  • 2 tsp (10 ml) Sea Salt (Grinder)
  • 3 Tbsp (45 ml) vegetable oil

Preparation


 
  • Activate the yeast by mixing it with 1/4 cup (60 ml) of warm (not hot) water and 1 tsp (5 ml) of sugar. Set aside the mixture until it's frothy, about 5–10 minutes.
  • Blend the flours, Roasted Garlic Hummus Mix, remaining sugar Sea Salt, and in a mixing bowl. Add the yeast mixture, oil, and remaining water, and mix to form a dough.
  • The dough should be soft but not sticky. If it's too sticky to work with, add a little flour, 1 Tbsp (15 ml) at a time. (Remember the dough will absorb a bit more flour if you knead it by hand.) If the dough feels a bit stiff, work in additional water, 1 Tbsp at a time.
  • Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, about 10 minutes or until smooth and elastic.
  • Divide the dough into smooth balls and leave them to rest, covered, on a lightly floured surface for about 10 minutes.
  • Roll out each ball into a thin circle, about 1/8” thick. Set the rolled-out dough on a clean, dry towel and cover. Leave to rise for about 1–1 ½ hours.
  • Preheat a very lightly oiled cast iron skillet or non-stick pan over medium heat. Cook the Batbout, turning several times, until golden-brown on both sides. The browning will be a bit uneven since the bread puffs up as it cooks, and that's okay.
  • Transfer the cooked Batbout to a rack to cool. It's okay to stack them while they're warm.

Tip


 

Tip: Batbout will keep fresh for two days at room temperature. They freeze well, and can be heated in a microwave directly from the freezer. Just be careful not to overheat them or they'll dry out.

Nutritional Serving Size
Calories 200
Fat 3 g
Saturated Fat 0.3 g
Transfat 0 g
Cholesterol 0 mg
Sodium 280 mg
Carbohydrates 37 g
Fibre 3 g
Sugar 2 g
Protein 6 g

Shop this recipe...

Sea Salt (Grinder)
$15.00
Roasted Garlic Hummus Dip Mix
$8.95