The French Savory Bread: Batbout - A Forgotten Delicacy

Have you ever tasted a round, savory bread that contains a variety of fillings such as meat, cheese, or other ingredients, and wondered about its origins and name? If you ever visited Paris and came across a small two-story shop selling such a bread, you might have encountered the batbout, a Moroccan specialty that has a unique place in the culinary landscape.

Is the Batbout Originally French?

The query about a bread with meat and cheese baked inside, similar to a loaf and originating from France, led to some interesting discussions. It's a common misconception that the French don’t have savory breads, given that their cuisine is predominantly known for sweet pastries and traditional savory offerings like baguettes. However, our case involves a specific, round and hearty bread with savory ingredients, which is more characteristic of North African cuisine.

The Culinary Delight: Batbout

Batbout (also spelled as batbot), also known as batbout al lisani or miqdadi in some regions, is a traditional Moroccan bread. It is made with a blend of wholegrain flour and semolina, making it a hearty and nutritious option. The bread is usually baked on a griddle or in a cast iron pan, adding a unique texture and flavor to each piece.

Batbout can be prepared with a sweet or savory filling, making it a versatile baked good in Moroccan and North African cuisine. Some popular savory fillings include shredded chicken, beef, or lamb, along with cheese, herbs, and spices, all baked inside the bread. The combination of these ingredients results in a delightful, well-balanced meal that’s easy to carry and enjoy.

How to Make Batbout at Home

Prepared at home, batbout is not as daunting as it might seem. With a few simple ingredients and basic kitchen tools, you can create this delicious bread. Here’s a basic recipe to get you started:

Ingredients:

2 cups wholegrain flour 1 cup semolina 2 teaspoons active dry yeast 1 tablespoon sugar 1 teaspoon salt 3/4 cup warm water, plus more as needed Savory filling (chopped chicken, beef, or lamb, cheese, and spices)

Recipe Instructions:

Combine the wholegrain flour, semolina, yeast, sugar, and salt in a large mixing bowl. Add the warm water and mix until the dough comes together. Knead on a floured surface until the dough is smooth and elastic. Let the dough rise in a warm place for about an hour. Divide the dough into small balls and shape them into flat rounds or oval shapes. Preheat a griddle or cast iron pan and cook the batbout rounds until they are golden brown on both sides. While the bread is cooking, prepare the savory filling by cooking the meat with the cheese and spices until the mixture is well combined. Once the bread is done, stuff the hot rounds with the savory filling, fold them in half, and serve immediately.

This recipe is adaptable, so feel free to experiment with the fillings and cooking techniques to fit your preferences. Batbout is a perfect bread to take on picnics or enjoy as a quick snack.

Conclusion

The bread you ordered in Paris, described as round and containing meat and cheese inside, is very likely the Moroccan dish known as batbout. It is a hearty, versatile bread that has gained popularity in North African cuisine and can be enjoyed in a variety of ways. While its origin might seem unexpected, batbout exemplifies the rich diversity of breads and pastries found across the Middle East and North Africa. So, if you ever find yourself in a small Moroccan or North African bakery, don’t hesitate to try this delightful bread.