Mini Batbouts with Magic Dough and Three Fillings

Ingredients

• 500 g Type 45 flour (all‑purpose flour)
• 125 g Plain yogurt (whole, unsweetened yogurt)
• 100 g Warm water (temperature about 35 °C)
• 60 g Warm milk (or replace with water for a total of 160 g water)
• 80 g Sunflower oil (neutral oil)
• 15 g White sugar
• 7 g Fine salt
• 3 g Baking powder (leavening powder)
• 8 g Dry yeast (instant yeast)
• 80 g Frozen spinach (thawed and well drained)
• 120 g Cooked potatoes (cooked, diced)
• 10 g Butter (for sautéing the spinach)
• 50 ml Fresh cream (5 cl)
• 120 g Smoked salmon (thinly sliced)
• 50 g Creamy fresh cheese (Philadelphia‑type)
• to taste Black pepper (ground)
• 1 tsp Lemon juice
• 200 g Ground meat (beef or lamb) (low‑fat)
• 1 Red bell pepper (diced)
• 1 Green bell pepper (diced)
• 1 Onion (thinly sliced)
• 15 ml Olive oil (1 tbsp for cooking)
• 1 pinch Salt
• 1 pinch Turmeric
• 1 pinch Ground ginger
• 1 pinch Ground coriander
• 1 tsp Paprika
• 0.5 tsp Cumin
• 1 tsp Dried thyme
• 300 g Chicken fillet (diced)
• 100 g Cooked potatoes (cooked, diced)
• 50 g Square or triangular cheese (soft cheese type)
• 15 ml Oil (sunflower or olive) (1 tbsp for cooking the chicken)
• 1 pinch Ground ginger (for the chicken)
• 1 pinch Turmeric (for the chicken)
• 1 pinch Curry powder
• a few sprigs Fresh parsley (for final garnish)

Instructions

1. Mix the dry ingredients

   In a large bowl, sift the flour, add the sugar, salt, baking powder and dry yeast. Mix evenly.

   Time: PT10M

2. Incorporate the liquids and knead

   Make a well in the center, pour in the yogurt, warm milk (or the extra water), sunflower oil and warm water. Mix then knead 5‑10 min on medium speed (or 8 min by hand) until a supple, non‑sticky dough forms.

   Time: PT10M

3. First rise

   Shape into a ball, cover with plastic wrap and let rest in a warm place until it doubles in size (about 45 minutes).

   Time: PT45M

4. Divide the dough and short rest

   On a lightly floured work surface, deflate the dough, divide into equal balls (about 30 g each) and let rest 2 minutes to relax the gluten.

   Time: PT2M

5. Roll out and cut the mini batbouts

   With a rolling pin, flatten each ball into a thin disc (≈ 5 mm). Use the cutter to cut circles about 6 cm in diameter.

   Time: PT5M

6. Second rise

   Place the discs on a clean kitchen towel, cover again with plastic wrap and let rise 25 minutes.

   Time: PT25M

7. Cooking the mini batbouts

   Heat a non‑stick skillet over medium heat. Place the batbouts, cook 20 seconds, flip, cook another 20 seconds. Repeat while moving them for even cooking, until a nice golden color is achieved (about 2‑3 minutes total).

   Time: PT20M

   Temperature: feu moyen

8. Prepare the spinach‑salmon filling

   Melt the butter in a pan, sauté the spinach 2 minutes, add the fresh cream, smoked salmon sliced, potato dice, season with pepper, add a splash of lemon juice, then stir in the fresh cheese. Mix and remove from heat.

   Time: PT10M

   Temperature: feu moyen

9. Prepare the ground meat with peppers filling

   In a skillet, heat olive oil, add onion, peppers and ground meat. Season with salt, pepper, turmeric, ginger, coriander, paprika, cumin. Cook until browned, add thyme at the end of cooking.

   Time: PT10M

   Temperature: feu moyen‑fort

10. Prepare the spiced chicken filling

    Sauté the onion and chicken in oil, add the spices (ginger, turmeric, curry, pepper, salt). Stir in the cooked potatoes, fresh cream and the square cheese, mix, sprinkle with chopped parsley and remove from heat.

    Time: PT10M

    Temperature: feu moyen‑fort

11. Assemble and serve

    Let the batbouts warm slightly, cut them in half and fill with the filling of your choice. Serve hot or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of Type 45 flour: all‑purpose flour
• Instead of Plain yogurt: buttermilk
• Instead of Warm milk: water
• Instead of Sunflower oil: light olive oil
• Instead of White sugar: cane sugar
• Instead of Fine salt: sea salt
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Dry yeast: 15 g fresh yeast
• Instead of Frozen spinach: fresh spinach
• Instead of Cooked potatoes: mashed potatoes
• Instead of Butter: olive oil
• Instead of Fresh cream: Greek yogurt
• Instead of Smoked salmon: smoked trout
• Instead of Creamy fresh cheese: cottage cheese
• Instead of Black pepper: mild chili
• Instead of Lemon juice: apple cider vinegar
• Instead of Ground meat (beef or lamb): ground turkey
• Instead of Red bell pepper: yellow bell pepper
• Instead of Green bell pepper: zucchini
• Instead of Onion: shallot
• Instead of Olive oil: sunflower oil
• Instead of Turmeric: sweet saffron
• Instead of Ground ginger: fresh grated ginger
• Instead of Ground coriander: cumin
• Instead of Paprika: mild chili
• Instead of Cumin: coriander
• Instead of Dried thyme: herbes de Provence
• Instead of Chicken fillet: turkey
• Instead of Cooked potatoes: mashed
• Instead of Square or triangular cheese: spreadable cheese
• Instead of Oil (sunflower or olive): butter
• Instead of Ground ginger (for the chicken): fresh grated ginger
• Instead of Turmeric (for the chicken): sweet saffron
• Instead of Curry powder: garam masala

Equipment Needed

• Kitchen scale
• Large mixing bowl
• Whisk or wooden spoon
• Stand mixer or dough kneader (optional)
• Rolling pin
• Round or oval cutter
• Non‑stick skillet
• Wooden or silicone spatula
• Plastic wrap
• Clean kitchen towel
• Chef's knife
• Cutting board

Critical Steps — Do Not Skip

• Knead the dough until it reaches a supple, homogeneous texture.
• First rise: let the dough double in size without over‑loading it.
• Do not over‑flour when rolling out to avoid dry batbouts.
• Cook over medium heat: watch the color to avoid burning.
• Fill the batbouts while still warm so the fillings stay moist.

Chef Tips from the Video

• Dust the cooked batbouts with a za'atar blend for an authentic Moroccan touch.
• Serve with labneh or mint yogurt for extra freshness.
• For a vegetarian version, replace the salmon with chopped black olives.

Troubleshooting

Storage

Refrigerator: Store the batbouts in an airtight container; they keep for 3 days.

Freezer: Wrapped individually in plastic wrap then placed in a freezer bag, they keep for 1 month.

Room temperature: Consume the same day, otherwise they may dry out.

Make-Ahead Tips

• Prepare the dough the day before; keep it in the refrigerator and let it rise in the morning.
• The fillings can be cooked 2 hours ahead and gently reheated.
• Cooked batbouts freeze very well; reheat them in the oven at 180 °C for 5 minutes.