Sourdough Batbout: Moroccan Pita Bread with Chicken Filling

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Batbout, also known as Moroccan pita, is a soft, pillowy flatbread that’s incredibly versatile. Traditionally cooked on a hot griddle, it puffs up to create a perfect pocket for all kinds of fillings.

Whether you’re enjoying it as a snack, appetizer, or as part of Ramadan Iftar, batbout never fails to impress. Its adaptability means you can stuff it with nearly anything delicious.

Today, I’m sharing my favorite version: Sourdough Batbout filled with a flavorful chicken filling. When cooked, the bread puffs up like a balloon, forming a fluffy pocket that’s ideal for stuffing. These stuffed batbouts are perfect for sandwiches, picnics, or appetizers, and they’re especially popular during Ramadan.

Why You’ll Love This Sourdough Batbout Recipe

• Soft and Fluffy Texture: The sourdough starter gives batbout a light, airy crumb.
• Versatile Filling: Customize it with your favorite ingredients.
• Freezer-Friendly: Perfect for meal prep and easy weekday dinners.
• Authentic Moroccan Flavor: A traditional technique that ensures puffed, hollow bread.

Ingredients for Batbout (Moroccan Sourdough Pita Bread)

For the Dough:

• 300 grams all-purpose flour (2 1/2 cups)
• 100 grams fine semolina (3/4 cup)
• 15 grams olive oil (1 tablespoon)
• 8 grams salt (1 1/4 teaspoons)
• 15 grams sugar (1 tablespoon)
• 120 grams active sourdough starter (1/2 cup)
• 250 grams water (1 cup)

For the Filling:

• 2–3 medium shallots, finely chopped
• 1–2 tablespoons olive oil or ghee
• 3 medium carrots, grated
• 1 medium bell pepper, chopped
• 300–350 grams chicken breast, cubed (10–12 ounces)
• 1 teaspoon salt (to taste)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried rosemary (optional)
• 60 grams parmesan cheese, grated (1/2 cup)
• 150 grams cooked mushrooms (optional) (I used winter chanterelles that were previously sautéed and frozen)

Step-by-Step Instructions

1. Make the Dough

1. In a stand mixer, combine flour, semolina, olive oil, salt, and sugar. Add the active sourdough starter and water.
2. Mix on low speed until ingredients are incorporated, then knead on medium speed until the dough becomes smooth and elastic.
3. Alternatively, knead by hand for 10 minutes until the dough is smooth and elastic.

2. First Rise

• Transfer the dough to a greased bowl and cover with plastic wrap.
• Let it rest at room temperature for approximately 4 hours or until it has almost doubled in size.

3. Prepare the Filling

1. Heat olive oil or ghee in a skillet over medium heat.
2. Add finely chopped shallots and sauté until translucent.
3. Add grated carrots and chopped pepper, cooking for a few minutes.
4. Stir in chicken cubes and season with salt, ginger, black pepper, garlic powder, and rosemary.
5. Cook until the chicken is fully done.
6. Optionally, add mushrooms and parmesan cheese or any cheese.
7. Transfer the filling to a bowl and set aside.

4. Shape the Batbout

1. Flour your work surface and divide the dough into two portions.
2. Roll out each portion to about 3 mm (1/8 inch) thickness.
3. Use a round cutter to cut small discs (about 10 cm (4 inches) in diameter).
4. Place the discs on a baking sheet dusted with semolina and cover with a towel.
5. Let the batbout rest for 20–30 minutes, but no longer, to ensure proper puffing during cooking.

5. Cook the Pita Bread

1. Preheat a pan or griddle over medium heat.
2. Once hot, place batbout on the pan.
3. As soon as the batbout starts to set (after a few seconds), gently flip it before the air bubbles begin to form on the surface. Continue cooking and turning it a few more times, making sure it puffs up with air and gets a nice brown color on both sides.

6. Stuff the Batbout

1. Slice open the batbout and fill with the prepared chicken mixture.
2. Serve immediately, or freeze for later use.

Expert Tips

• Puffing Trick: Flip the batbout frequently while cooking to create the perfect pocket inside.
• Custom Fillings: Feel free to swap the chicken for ground beef, lamb, or roasted veggies.
• Storing and Reheating: Store batbout in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven to restore freshness.

Final Thoughts

Batbout is a must-try for anyone who loves soft, pillowy bread. The combination of sourdough and traditional Moroccan techniques makes this bread a showstopper at any meal. Plus, the filling is easily customizable, making it a versatile addition to your cooking repertoire.

Try making batbout at home and enjoy the authentic taste of Moroccan cuisine, your family will love it!

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Sourdough Batbout: Moroccan Pita Bread with Chicken Filling

Prep Time 30 minutes

Cook Time 20 minutes

Servings 25 batbout

Ingredients

For the Dough:

• 300 grams all-purpose flour 2 1/2 cups
• 100 grams fine semolina 3/4 cup
• 15 grams olive oil 1 tablespoon
• 8 grams salt 1 1/4 teaspoons
• 15 grams sugar 1 tablespoon
• 120 grams active sourdough starter 1/2 cup
• 250 grams water 1 cup

For the Filling:

• 2–3 medium shallots finely chopped
• 1–2 tbsp olive oil or ghee
• 3 medium carrots grated
• 1 medium bell pepper chopped
• 300–350 g chicken breast cubed (10–12 ounces)
• 1 tsp salt to taste
• 1/2 tsp ground ginger
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried rosemary optional
• 60 g parmesan cheese grated (1/2 cup)
• 150 g cooked mushrooms optional

Instructions

Make the Dough

1. In a stand mixer, combine flour, semolina, olive oil, salt, and sugar. Add the active sourdough starter and water.
2. Mix on low speed until ingredients are incorporated, then knead on medium speed until the dough becomes smooth and elastic.
3. Alternatively, knead by hand for 10 minutes until the dough is smooth and elastic.

First Rise

1. Transfer the dough to a greased bowl and cover with plastic wrap.
2. Let it rest at room temperature for approximately 4 hours or until it has almost doubled in size.

Prepare the Filling

1. Heat olive oil or ghee in a skillet over medium heat.
2. Add finely chopped shallots and sauté until translucent.
3. Add grated carrots and chopped pepper, cooking for a few minutes.
4. Stir in chicken cubes and season with salt, ginger, black pepper, garlic powder, and rosemary.
5. Cook until the chicken is fully done.
6. Optionally, add mushrooms and parmesan cheese or any cheese.
7. Transfer the filling to a bowl and set aside.

Shape the Batbout

1. Flour your work surface and divide the dough into two portions.
2. Roll out each portion to about 3 mm (1/8 inch) thickness.
3. Use a round cutter to cut small discs (about 10 cm (4 inches) in diameter).
4. Place the discs on a baking sheet dusted with semolina and cover with a towel.
5. Let the batbout rest for 20–30 minutes, but no longer, to ensure proper puffing during cooking.

Shape the Batbout

1. Preheat a pan or griddle over medium heat.
2. Once hot, place batbout on the pan.
3. As soon as the batbout starts to set (after a few seconds), gently flip it before the air bubbles begin to form on the surface. Continue cooking and turning it a few more times, making sure it puffs up with air and gets a nice brown color on both sides.

Stuff the Batbout

1. Slice open the batbout and fill with the prepared chicken mixture.
2. Serve immediately, or freeze for later use.

Recipe Notes

• Puffing Trick: Flip the batbout frequently while cooking to create the perfect pocket inside.
• Custom Fillings: Feel free to swap the chicken for ground beef, lamb, or roasted veggies.
• Storing and Reheating: Store batbout in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven to restore freshness.