As I mentioned in an earlier post on Baghrir, Moroccan riad breakfasts are feasts that fill you up and prepare you for a full day of adventure. Each morning, the spread was just a bit different, though there were consistencies: freshly squeezed orange juice, housemade yoghurt, and coffee, mint tea, or hot chocolate. Beyond these basics, each riad pulled out all the stops and shared their best with us.
While I love baghrir, my favorite of all the breads I encountered was Batbout, which we had but once during our stay in Fes at Riad Myra. I think of them as a tender and faintly sweet Moroccan version of English muffins that come to the table freshly griddled. I like to fork split them, as I would English muffins, then slather them with butter and honey. Jam works well, too.
Whisk the dry ingredients together in a large bowl. Add the water and olive oil. Mix together with a fork until the liquid is absorbed, then turn out onto a floured surface and knead briefly into a sticky ball. Return to the bowl, Cover, and let the dough rest for 15 minutes in a warm, draft-free place.
Lightly knead the dough, then divide it into 8 equal pieces, about 3.5 ounces each. Roll them into balls and place them on a semolina-dusted cookie sheet; sprinkle more semolina on the tops and cover with a clean towel. Let rest for 15 minutes.
Remove from cookie sheet to a flour-dusted surface, and with a rolling pin, roll out each ball to a 1/2-inch thickness. Move the flattened discs to a flour-dusted baking sheet and cover again with a towel. Let them rise in a warm, draft-free place for 60 minutes.
Heat a griddle to 425°F and place four batbout onto the griddle. Cook for 5 minutes on each side, or until golden brown on both sides. Repeat with the remaining four pieces of dough.
Serve them warm. Fork split the batbout and slather with butter and honey or jam.
Notes
Makes 8.These are best served right off the griddle. Leftovers can be split in two and reheated in the microwave for 30 seconds, or in the oven (at 250°F) for a few minutes.Recipe from My Moorish Plate • Linens a gift from my friend ML
These do look like English breakfast muffins, only somewhat more appetizing, but . . . one question > I can naturally understand the proportions of the flour and semolina, but how does the one tablespoon of whole wheat flour make a difference – am not an expert in baking, needless to say 🙂 !
It’s a good question, Eha. All purpose flour doesn’t really exist as we know it in Morocco. Adding a little whole wheat flour gives it just the right flavor and texture.
Batbout looks very tasty! Can the dough be frozen prior to the 60 minute rise? We would only need two at a time, and I don’t reheat food in a microwave. I like the linens! The plating is a work of art!
Hi Barb — I didn’t know about freezing the dough, as I haven’t tried it. But I have either refrigerated or frozen the pastries and have successfully reheated them in the oven on a low temperature. Thanks for your kind comment about the plating. This was fun to do!
These got that English‑muffin vibe but softer, warmer, and honestly way more inviting. This is exactly the sort of simple, comforting bake that makes a morning feel special without trying too hard.
Mad Dog
April 25, 2026 at 4:37 amThat sounds like a perfect breakfast – I’m very fond of muffins.
David Scott Allen
April 27, 2026 at 11:24 pmMe, too, Mad Dog — I think you should try thes. They might become your favorite, too.
angiesrecipes
April 25, 2026 at 4:54 amThey look deliciously homely and filling! All you need is just some quality butter.
David Scott Allen
April 27, 2026 at 11:24 pmAgreed, Angie!
Eha Carr
April 25, 2026 at 5:32 amThese do look like English breakfast muffins, only somewhat more appetizing, but . . . one question > I can naturally understand the proportions of the flour and semolina, but how does the one tablespoon of whole wheat flour make a difference – am not an expert in baking, needless to say 🙂 !
David Scott Allen
April 27, 2026 at 11:23 pmIt’s a good question, Eha. All purpose flour doesn’t really exist as we know it in Morocco. Adding a little whole wheat flour gives it just the right flavor and texture.
Barb
April 25, 2026 at 7:00 amBatbout looks very tasty! Can the dough be frozen prior to the 60 minute rise? We would only need two at a time, and I don’t reheat food in a microwave. I like the linens! The plating is a work of art!
David Scott Allen
April 27, 2026 at 11:21 pmHi Barb — I didn’t know about freezing the dough, as I haven’t tried it. But I have either refrigerated or frozen the pastries and have successfully reheated them in the oven on a low temperature. Thanks for your kind comment about the plating. This was fun to do!
Christina | Christina's Cucina
April 25, 2026 at 2:23 pmLOVE this! I totally thought of them as Moroccan English muffins when I first saw them, haha! Love the camel linens, too! How perfect!
David Scott Allen
April 27, 2026 at 11:19 pmI think some people actually call them that. Christina. They are so good.
Gerlinde de Broekert
April 25, 2026 at 2:40 pmWhat a treat, they look perfect, all you need is butter and honey.
David Scott Allen
April 27, 2026 at 11:18 pmThanks, Gerlinde — and that is exactly what I used!
Ronit Penso
April 25, 2026 at 5:59 pmWhat a nice breakfast these would make! I love adding semolina to many pastries, so will definitely give these a try soon. 🙂
David Scott Allen
April 27, 2026 at 11:17 pmI l Le how semolina changes pastries and breads, Ronit — not just the texture but also the color and flavor.
FEL!X
April 25, 2026 at 6:27 pmLecker! And the embroidery in cross-stitch is just lovely!
David Scott Allen
April 27, 2026 at 11:17 pmThanks, Felix! I love nice embroidery, too.
Sherry M
April 26, 2026 at 7:08 pmI was thinking they looked like a mix of an English muffin and a crumpet!
sherry
David Scott Allen
April 27, 2026 at 11:16 pmIMHO, Sherry, I think these are better than either of those.
Ben | Havocinthekitchen
April 27, 2026 at 10:44 amSuch an interesting and inviting bake, David! I love learning about breads like this – so simple, traditional, and full of character.
David Scott Allen
April 27, 2026 at 11:15 pmThanks, Ben — it is fun ti learn different breads from around the world.
Raymund
May 7, 2026 at 3:44 pmThese got that English‑muffin vibe but softer, warmer, and honestly way more inviting. This is exactly the sort of simple, comforting bake that makes a morning feel special without trying too hard.
David Scott Allen
May 7, 2026 at 10:25 pmExactly, Raymund! They aren’t difficult but are so special for guests.