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 🙂 !
Mad Dog
April 25, 2026 at 4:37 amThat sounds like a perfect breakfast – I’m very fond of muffins.
angiesrecipes
April 25, 2026 at 4:54 amThey look deliciously homely and filling! All you need is just some quality butter.
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 🙂 !