If you're accustomed to thinking that bread must be baked in the oven, think again. These five Moroccan bread recipes are all traditionally cooked on the stove. Give them a try and discover why pan-fried breads are a much-loved part of Moroccan cuisine.
This Moroccan flatbread puffs up as it cooks on the stove, creating a pita-like pocket which can be stuffed with jams, cheeses, meats, veggies...essentially sandwich fillers of all kinds. Traditionally many Moroccans make batbout with a mix of semolina () and white flours, but my own preference is to add some whole wheat as well. The end result is a soft, chewy bread that's delicious right off the griddle.
If desired, the batbout can be made thicker; it won't puff up with a pocket, but it can be carefully sliced through the middle to make sandwiches, or for a sweeter presentation it can be spread with butter and honey. Thick or thin, you'll find that leftover batbout freezes quite well, but don't expect it to last long if you have kids in the home.
