Batbout Moroccan Pan Pitta Breads
Soft little pockets cooked in a dry frying pan, perfect for kefta, eggs or dips.
- Time1 hr 30
- LevelEasy
- Costabout £0.09 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, semolina, salt, sugar and yeast in a bowl. Add the oil and water and knead for 8 minutes into a soft dough.
8 min - 2
Cover and leave in a warm place for 1 hour until doubled in size.
60 min - 3
Divide into 8 balls and flatten each to a disc about 1.5 cm thick. Cover with a cloth and rest for 20 minutes.
20 min - 4
Heat a dry frying pan over a medium heat. Cook a batbout for 3 to 4 minutes on one side until it puffs and has pale brown spots.
4 min - 5
Turn and cook for 3 minutes more. Wrap in a tea towel to keep soft while you cook the rest.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.