Batbout is a traditional flatbread originating from Morocco. The bread is usually made with a combination of wheat flour, semolina, yeast, salt, sugar, and olive oil or vegetable oil. The dough is shaped into balls that are left to rest and rolled into thin rounds.

The bread is baked in a large pan or on a griddle on both sides until the air bubbles begin to appear on the surface. This puffy and chewy flatbread is then left to cool before consumption. Batbout is typically served as an accompaniment to grilled meat, but it can also be served for breakfast with jam, butter, or honey.