Mini Batbout for Sandwich

Ingredients

• 200 g Type 45 wheat flour (Sift if possible)
• 200 g Extra fine fine semolina
• 5 g Dehydrated baker's yeast (or 10 g if fresh)
• 0.5 cuillère à café Salt
• 1 cuillère à café Sugar
• 1 cuillère à soupe Sunflower oil
• 220 g Warm water (Temperature 35‑40 °C)
• 200 g Chicken breast (cut into cubes)
• 2 cuillères à soupe Olive oil (for cooking)
• 0.5 cuillère à café Garlic powder
• pinch Ground ginger
• pinch Curry
• pinch Black pepper
• 1 petit Red bell pepper (cut into strips)
• 1 petit Yellow bell pepper
• 1 moyen Onion (sliced)
• a few leaves Green lettuce
• 1 moyenne Tomato (sliced)
• 50 g Cheese (feta or cheddar) (crumbled)
• 30 g Pickles (sliced)
• 2 cuillères à soupe Sauce of choice (yogurt, mayo, harissa…)

Instructions

1. Mix dry ingredients

   In a large bowl, pour the flour, semolina, yeast, salt, sugar and sunflower oil. Mix using a wooden spoon or the mixer on low speed.

   Time: PT5M

2. Incorporate water and knead

   Add the warm water gradually while mixing. Once the dough is homogeneous, knead for 5 minutes at medium speed (or by hand) until you obtain a smooth and slightly firm dough.

   Time: PT10M

3. First rise

   Form a ball, place it in a lightly oiled container, cover with plastic wrap and let double in size (40‑60 min).

   Time: PT0M

4. Degas and divide the dough

   On a lightly floured work surface, gently press the dough to release gas, then cut into 6 equal portions (≈ 110 g each).

   Time: PT5M

5. Shape the batbouts

   Flatten each ball with a rolling pin into a very thin oval disc (≈ 3 mm thick). Place the discs on a clean kitchen towel.

   Time: PT5M

6. Quick second rise

   Cover the discs with plastic wrap and let rest 5‑8 minutes.

   Time: PT0M

7. Cook the batbouts

   Heat a non‑stick pan over medium heat. Place a disc, cook 20‑30 seconds, flip, cook another 20‑30 seconds, then move slightly in the pan to let the air escape. Repeat with the remaining discs.

   Time: PT8M

   Temperature: Medium heat

8. Prepare the filling

   In the same pan, heat 1 tbsp olive oil. Add the chicken, season with garlic powder, salt, ginger, pepper and curry. Cook until golden (≈ 5 min). Remove and set aside. Add a little oil, sauté the bell peppers and onion until lightly caramelized (≈ 5‑6 min). Set aside.

   Time: PT15M

   Temperature: Medium‑high heat

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Type 45 wheat flour: all-purpose flour
• Instead of Extra fine fine semolina: medium semolina
• Instead of Dehydrated baker's yeast: fresh yeast (10 g)
• Instead of Sunflower oil: olive oil
• Instead of Chicken breast: turkey, tofu (vegetarian version)
• Instead of Olive oil: sunflower oil
• Instead of Garlic powder: fresh minced garlic
• Instead of Ground ginger: fresh grated ginger
• Instead of Red bell pepper: yellow bell pepper
• Instead of Yellow bell pepper: red bell pepper
• Instead of Onion: shallot
• Instead of Cheese (feta or cheddar): goat cheese

Equipment Needed

• Mixing bowl
• Stand mixer or wooden spoon (optional)
• Kitchen scale
• Plastic wrap
• Clean kitchen towel (optional)
• Rolling pin
• Non‑stick pan (20‑25 cm)
• Spatula or tongs
• Kitchen knife
• Work surface

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use a very hot cast‑iron or non‑stick pan to achieve the best puff.
• Cover the batbouts with a clean kitchen towel during the short second rise to prevent them from drying out.
• For a vegetarian version, replace the chicken with marinated tofu or spiced chickpeas.

Troubleshooting

Storage

Refrigerator: Store the batbouts in a paper bag or airtight container 3‑4 days.

Freezer: Wrap individually in plastic wrap then place in a freezer bag; up to 1 month.

Room temperature: At room temperature, they stay soft for 1‑2 days if well covered.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator, covered with plastic wrap.
• Cooked batbouts reheat quickly in the microwave or in a dry pan.
• The filling can be prepared ahead of time and reheated when serving.