Morocco · North Africa
Batbout
Also known as بطبوط, Moroccan pita
A small Moroccan griddle-baked flatbread that puffs hollow like pita but is cooked entirely on a dry griddle rather than in an oven.
Method
Griddle, Steam-Puffed
Hydration
66%
water to flour
Glycemic index
66
Medium GI
Energy
265 kcal
per 100 g
Sensory profile
- sourness
- 2
- sweetness
- 1
- crispiness
- 2
- chewiness
- 5
- aroma
- 5
- moistness
- 6
Scale 0–10
Nutrition
per 100 g| Energy | 265 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 50 g |
| of which sugars | 1 g |
| Fat | 1.4 g |
| Fiber | 2.6 g |
| Sodium | 430 mg |
Typical values; recipes vary.
Texture
- Soft pocketed pita-like
- Lightly griddle-marked
Typical ingredients
- Wheat Flour
- Durum / Semolina
- Water
- Yeast
- Salt
Similar breads
Closest sensory profiles in the Atlas.