Batbout | Moroccan Pita with Nigella Seeds | Stove-top Flatbread
Meet Batbout, a Moroccan Pita where I took the liberty to add nigella seeds and Laban! :-P Look at that pile of bread, so inviting! You want to hold them gently, tear them neatly and scoop some gravy generously and chew mindfully, slowly, and reach for more... mmm.. while at it.. some news from my world... ok?
Meanwhile in Yanbu,
Last night, the ladies of the FB group in Yanbu that I have already talked a lot about, gathered for dinner with family at the Waterfront Park. This is my first time taking part in such gatherings and is by far the best way to get to know others if you are new to the city or have decided to get out of your nest- like me. :-) In any other part of the world, I am sure the hubby wouldn't have bothered to accompany, but thanks to the country we reside in, the man has to drive me to the venue :-P I had a good time knowing some of the active members of the group, tasting some of the best Pakistani and Indian dishes, etc, and a good time with Ragee's foster mom's kids post the party. :-)
Also, Yanbu's Annual Flower Show has begun and I just got back from there this morning. Though I was not too keen to go this time, I was surprised when F said we should go as it is open in the morning too. So we rushed right after a quick breakfast and... more on that later. :-)
About Moroccan Pita with Nigella Seeds (Kalonji):
I was skimming through the Darna Magazine and spotted Batbout that was so much close to the recipe I had experimented except for the Laban. I must say, with all due respect to Bakarkhani, what I made is definitely Batbout made with Laban and a few borrowed ingredients of Bakarkhani. :-)
Now that I am convinced it is Batbout, I did some research and was so glad to know that it is prepared on the stove-top like I did. :-D Batbout is a kind of Pita, home to Morocco which puffs up like a thick bread and the addition of semolina makes this bread best for sandwiches. Batbout is also called as mkhamer, toghrift and matlou' which is leavened using yeast and is usually served with grilled meat.
My version of Batbout is definitely not authentic but largely remains Batbout in most other factors or so I like to believe. From what I learnt, Batbout can be made in all kinds of shapes and size. While thinner ones (like the one I have made here) are used to scoop tagines and dips, the smaller and thicker ones are cut open and filled like a burger or sandwich. There are so many Moroccan food bloggers and YouTubers, and yet, most of their recipes do not match! So I suppose every family has their own.
I am a hardcore Instant Yeast user and so the recipe process includes the same, unlike the "testing" step that usual active yeast has to undergo. I have never been betrayed by them because I keep them cool-headed (in the freezer)
Today, I am sharing a thinner Batbout that was served on a weekend for lunch with Butter Chicken.
Batbout | Moroccan Pita | Nigella Seeds and Buttermilk Stove-top Flatbread
INGREDIENTS:1 cup all-purpose flour
1 cup wheat flour
2 tablespoon fine semolina
1 tablespoon sugar
1 teaspoon cardamom powder
2 teaspoon nigella seeds
1/2 teaspoon instant yeast
1 tablespoon ghee
1 cup room temperature or 20 seconds microwaved buttermilk
- Combine the flours, semolina, sugar, salt, cardamom powder, nigella seeds, and instant yeast in a mixing bowl.
- Add melted ghee and the lightly warmed buttermilk, and mix to form a soft, manageable dough.
- Knead the dough on a lightly floured surface, for about 10 minutes or until smooth, non-sticky and elastic.
- Divide the dough into equal sized balls
- Place each ball on a lightly floured surface with some distance between each ball and cover it with a neat cloth. Let it rest for about 10 minutes.
- Ensure to start working on the first ball you had kept to rest and work in that order. Roll out each ball into a thin circle of 1/8 inch thick and lay them to rest on a flat surface, covered.
- Leave them to rise for about 1 hour for a thin bread and 2 to 3 hours for a thick sandwich bread
- Preheat a lightly oiled cast iron skillet, or a non-stick pan over medium heat.
- Cook the bread by turning several times, until puffed up and golden brown on both sides
- Transfer the cooked batbout to a rack or towel-lined basket to cool.
- Serve hot with thick gravies, kababs etc.
If you are interested to know how a basic batbout is made, check this video by my favourite YouTuber. There are tons of recipes out there that range from very easy to very difficult. :-P
I also have a mini Batbout recipe that is again made on stove-top and can be frozen too.
This post has been in the draft for too long and I have been tweaking and adding relevant content each time I think of publishing it. And yet, today it doesn't feel right to publish this post without mentioning the fact that I am extremely sad and feel so helpless living so far away from home as my grandfather is very ill. He has always come out beating the illness and surprising even the docs. Please do pray for him.