Gluten-Free Batbout Dough

Get ready to explore the world of Moroccan pan breads! In this class, Chef Meryama will introduce you to gluten-free batbout—a soft, pillowy bread cooked on the stovetop. You’ll master the perfect hydration for puffing, learn the art of shaping and flipping, and explore fermented-style batbouts (mkhenfar) with their signature flavor and texture.

You’ll also prepare savory fillings and discover how to use this dough as the base for creative stuffed breads that can be served as snacks, meals, or lunchbox favorites. This is a must-learn dough if you love versatile recipes with authentic flair.

With plenty of hands-on practice and personalized tips from Chef Meryama, this workshop will deepen your gluten-free baking skills and expand your everyday repertoire.

Return Policy:
You can contact us at least 48 hours before the scheduled class to choose another class if you cannot attend the one you purchased. After this period, no changes will be allowed.