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Our Moroccan plates: Pita Bread, or Batbout

30 minutes


4 people

I spent two wonderful years in Morocco and loved eating these dishes, whilst Lola’s father was a Pied-Noir and instilled in her a love of Maghrebian foods, flavours and culture. Today, this is a frequent introductory plate for ourselves and friends as they arrive, especially when the rich afternoon light is pouring into the garden illuminating the Bougainvillea that hangs languorously from the roof.

Without hyperbole, Lola thinks this is the best hummus that she’s ever eaten!!!!!

This recipe is part of a 5 set of recipe’s that will complement each other for any ocasion, so you will have plenty of options for appetizers:

1. Lola’s Tabbouleh
2. Falafel
3. Babaghanoush
4. Hummus

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Adjust Servings
840g flour
400ml warm water
200ml warm milk
8g dried yeast
1 tsp salt
Cumin powder


Add the yeast to the warm water/milk mixture.
Mark as complete
Add the salt to the flour. Pour on the water/milk/yeast mixture. Mix and knead. Best to leave overnight.
Mark as complete
Cut dough in eight. Roll each dough piece as thin as possible on a little flour dusted with cumin powder and cook these flat dough sheets in a frying pan, or solid top of stove without oil.
Mark as complete
Serve immediately.
Mark as complete
All our Moroccan plates can be made in advance and kept in the refrigerator, so you can spread the preparation time over a couple of days prior to the actual lunch or dinner.

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