Stuffed Moroccan Pitta Recipes

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MOROCCAN PITA BREAD (BATBOUT) RECIPE



Moroccan Pita Bread (Batbout) Recipe image

Batbout (also called mkhamer, toghrift and matlou) is a Moroccan pita bread cooked stovetop. It's perfect for breakfast, sandwiches and tea time.

Provided by Christine Benlafquih

Categories     Bread

Time 2h50m

Yield 20

Number Of Ingredients 8

1 tablespoon yeast
3 cups all-purpose flour
2 cups semolina or durum flour
1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons kosher salt
3 tablespoons vegetable or olive oil
2 cups warm water

Steps:

  • Gather the ingredients.
  • Activate yeast by combining it with 1/4 cup of warm water and a teaspoon of sugar. Set mixture aside until it's frothy, about 5 to 10 minutes.
  • In a large bowl, combine flours, remaining sugar, and salt in a mixing bowl.
  • Add yeast mixture, oil, and the rest of the water, and mix to form a soft, manageable dough.
  • Knead dough in a mixer with a dough hook, or by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic. The dough should be quite soft but not sticky. If it's too sticky to work with, add a little flour one tablespoon at a time. If dough feels a bit stiff, work in additional water one tablespoon at a time.
  • Divide dough into smooth balls the size of small plums and let rest, covered, on a lightly floured surface for about 10 minutes.
  • Roll out each ball into a thin circle about 1/8 inch thick. Set rounds of dough on a clean, dry towel and cover. Leave to rise for about 1 to 1 1/2 hours, until light and puffy.
  • Heat a very lightly oiled cast-iron skillet, griddle or other nonstick pan over medium heat. Allow pan to get quite hot.
  • Cook batbout in batches, turning several times, until golden brown on both sides. The browning will be a bit uneven since bread puffs up as it cooks, but that's okay.
  • Transfer cooked batbout to a rack or towel-lined basket to cool. It's fine to stack them while they're warm.

Nutrition Facts : Calories 173 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 0 g, Sodium 128 mg, Sugar 1 g, Fat 3 g, ServingSize 20 batbout (20 servings), UnsaturatedFat 0 g

STUFFED MOROCCAN PITTA



Stuffed Moroccan pitta image

Stuff wheat-free bread with falafels, hummus, red pepper and rocket leaves for a healthy and filling lunch

Provided by Jennifer Irvine

Categories     Lunch

Time 5m

Number Of Ingredients 5

2 wheat-free pitta bread pockets
4 falafels , halved (from Falafels with hummus recipe, in 'goes well with', below right)
4 tbsp hummus (from Falafels with hummus recipe, see 'goes well with')
½ red pepper , deseeded and sliced
handful rocket leaves

Steps:

  • Spread the hummus on the inside of each pitta, then layer with the falafels, pepper and rocket.

Nutrition Facts : Calories 396 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium

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