Batbout

Batbout, also known as Moroccan pita, is a soft and fluffy flatbread that is perfect for stuffing with a variety of vegan fillings. This dish is not only delicious but also a delightful way to experience authentic Moroccan flavors at lunch.

Ingredients

• all-purpose flour - 250 grams
• warm water - 150 ml
• active dry yeast - 5 grams
• salt - 5 grams
• olive oil - 10 ml
• ground cumin - 1 teaspoon
• paprika - 1 teaspoon
• chickpeas (cooked and mashed) - 100 grams
• fresh parsley (chopped) - 2 tablespoons
• lemon juice - 1 tablespoon

Steps

1. In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the all-purpose flour, salt, ground cumin, and paprika.
3. Make a well in the center of the dry ingredients, add the yeast mixture and olive oil, and mix until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 30 minutes or until doubled in size.
6. Once risen, punch down the dough and divide it into 4 equal pieces. Shape each piece into a ball and then flatten it into a disc about 1 cm thick.
7. Heat a skillet or griddle over medium heat and cook each disc for about 3-4 minutes on each side until golden brown and puffed up.
8. In a small bowl, mix the mashed chickpeas with chopped parsley and lemon juice, adding salt to taste.
9. Once the batbout is cooked, slice them open and fill with the chickpea mixture. Serve warm.

Nutrition

• Calories: 280
• Protein: 8 g
• Carbs: 45 g
• Fiber: 7 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 5.5 g
• Water: 0.15 L

Health Benefits

• Rich in fiber which aids digestion.
• Contains plant-based protein from chickpeas.

Tags