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Mini Batbout for Sandwich
Light, puffed flatbreads inspired by Moroccan batbout, perfect for creating homemade sandwiches filled with spiced chicken, crunchy vegetables and cheese. The dough made from flour and semolina is simple to prepare, rises quickly and cooks in a few minutes in a pan.
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Cost Breakdown
Critical Success Points
- • Knead the dough until smooth and homogeneous.
- • Allow the dough to double in volume during the first rise.
- • Quick cooking over medium heat, flipping the breads every 20‑30 seconds to create an air pocket.
Safety Warnings
- • Handle the hot pan carefully to avoid burns.
- • Warm water should not exceed 45 °C or it may kill the yeast.
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