Batbout

What we know so far

Batbout is the Moroccan pocket bread: small rounds of yeasted semolina-and-flour dough cooked on a hot griddle until they puff into hollow pillows. They are soft and chewy, split open and stuffed with kefta, grilled meat, tuna, cheese or eggs for a sandwich, or eaten warm with butter and honey at tea time. Mini batbout, the size of a palm, are the party version. Depending on the region they are called mkhamer, toghrift or matlou'.

The draft was written from 2 published sources and holds 9 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting