Vegan Batbout, a Moroccan flatbread, is a marvel of simplicity and taste, blending the traditions of Moroccan cuisine with vegan sensibilities. This recipe replaces traditional dairy and animal products with plant-based ingredients, offering a delightful experience that doesn’t compromise on flavor or texture. Batbout is distinct for its puffed-up middle, which is achieved through a unique cooking method involving a skillet or griddle. This version yields a soft, slightly chewy bread that’s perfect for scooping up sauces or enjoyed as is. Its versatility makes it a favorite for breakfast, lunch, or dinner, embodying the rich culinary heritage of Morocco while catering to a modern, vegan lifestyle. The process involves mixing, kneading, and allowing the dough to rise, followed by shaping and finally, cooking to achieve its signature puff and golden-brown exterior.
Vegan Batbout – Moroccan Flatbread
Vegan Batbout, a Moroccan flatbread, is a marvel of simplicity and taste, blending the traditions of Moroccan cuisine with vegan sensibilities.
Method
120 min prep · 10 min cook
In a large bowl, combine the whole wheat flour, all-purpose flour, sugar, and salt.
In a separate bowl, dissolve the yeast in warm water and let it sit until frothy, about 5 minutes.
Add the yeast mixture and olive oil to the dry ingredients and mix until a sticky dough forms.
Knead the dough on a floured surface for about 10 minutes, until smooth.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Heat a skillet or griddle over medium heat. Cook each batbout for 2-3 minutes on each side, until it puffs up and gets golden brown spots.
Serve warm or at room temperature.
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