Mini Batbouts Spécial Ramadan

Ingredients

• 600 g Fine Semolina (extra‑fine, also called couscous flour)
• 300 g All-Purpose Flour (type 45 or 55 works well)
• 1 tbsp Granulated Sugar
• 1 tbsp Instant Dry Yeast (powdered, add directly to flour)
• 1 tbsp Salt
• 3 tbsp Sunflower Oil (neutral oil for dough softness)
• 500 ml Warm Water (about 35‑40 °C)
• 600 g Chicken Breast (cut into bite‑size pieces)
• 3 tbsp Plain Yogurt (Greek or regular, unsweetened)
• 3 tbsp Crème Fraîche (thick, full‑fat)
• 3 tbsp Olive Oil (extra‑virgin preferred)
• 3 tbsp Lemon Juice (freshly squeezed)
• 2 cloves Garlic (minced)
• 1 tbsp Cilantro (Fresh) (chopped, reserve some for garnish)
• 1 tsp Ground Coriander
• 0.5 tsp Ground Cinnamon
• 1 tsp Sweet Paprika (also called piment doux)
• 1 tsp Ground Ginger
• 1 tsp Ground Turmeric
• 1 tsp Black Pepper (freshly ground)
• 1.5 tsp Salt
• 100 g Three‑Cheese Blend (mozzarella + emmental + another meltable cheese, optional)
• 8 Cherry Tomatoes (halved, optional garnish)
• 4 Romaine Lettuce Leaves (torn, optional garnish)

Instructions

1. Measure and Combine Dry Ingredients

   In a large mixing bowl, place the 600 g semolina, 300 g flour, 1 tbsp sugar, 1 tbsp instant yeast, and 1 tbsp salt. Mix briefly with a whisk.

   Time: PT5M

2. Add Wet Ingredients and Form Dough

   Create a well in the centre, add 3 tbsp sunflower oil and gradually pour in 500 ml warm water while stirring until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Using a stand mixer on medium speed (or by hand), knead the dough for about 5 minutes until it becomes slightly sticky but pulls away from the bowl.

   Time: PT5M

4. First Fermentation (Proof)

   Cover the bowl with plastic wrap and let the dough rise in a warm spot for 45‑60 minutes, or until it has doubled in volume.

   Time: PT1H

5. Prepare Chicken Marinade

   In a separate bowl combine the chicken pieces, 3 tbsp plain yogurt, 3 tbsp crème fraîche, 3 tbsp olive oil, 3 tbsp lemon juice, minced garlic, 1 tsp ground coriander, ½ tsp cinnamon, 1 tsp sweet paprika, 1 tsp ground ginger, 1 tsp black pepper, 1 tsp turmeric, 1½ tsp salt. Mix thoroughly.

   Time: PT10M

6. Marinate Chicken

   Cover the bowl with plastic wrap and refrigerate for at least 1 hour (up to overnight) to let the flavors penetrate.

   Time: PT1H

7. Degas and Divide Dough

   After the first rise, punch down the dough gently, divide it into two equal balls, and keep one ball covered while you work with the other.

   Time: PT5M

8. Roll Out First Portion

   Lightly dust a work surface and a rolling pin with semolina. Roll the first ball to about 0.5 cm thickness and cut circles 6‑8 cm in diameter using a round cutter.

   Time: PT15M

9. Second Proof of Cut Circles

   Place the cut circles on a parchment‑lined baking sheet, cover with a kitchen towel, and let them rest for 15‑20 minutes until slightly puffed.

   Time: PT20M

10. Cook the Mini Botbot

    Heat a large skillet over medium heat. Add a thin layer of oil if the pan is not non‑stick. Place a few dough circles in the pan, cooking for about 30 seconds on each side, flipping every 30 seconds, until they puff up and turn golden.

    Time: PT10M

    Temperature: Medium heat

11. Cook the Marinated Chicken

    Remove the chicken from the fridge, discard excess liquid, and stir‑fry in a hot skillet over high heat for 8‑10 minutes, stirring frequently, until fully cooked and lightly browned.

    Time: PT10M

    Temperature: High heat

12. Finish the Filling

    Stir in the reserved chopped cilantro and, if using, 100 g grated three‑cheese blend while the chicken is still hot. Mix until the cheese melts and the mixture becomes slightly creamy.

    Time: PT5M

13. Assemble the Mini Botbot

    Slice each cooked mini bread open with kitchen scissors, spoon in a generous amount of the spiced chicken, add a few cherry‑tomato halves and a leaf of lettuce if desired.

    Time: PT5M

14. Cool and Store

    Allow any remaining uncooked breads to cool completely, then place them in freezer bags, label, and freeze. The cooked breads can also be frozen opened for quick reheating.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fine Semolina: Fine cornmeal, Polenta
• Instead of All-Purpose Flour: Bread flour, Whole‑wheat flour (use less water)
• Instead of Granulated Sugar: Honey (use less)
• Instead of Instant Dry Yeast: Active dry yeast (activate in warm water)
• Instead of Salt: Sea salt
• Instead of Sunflower Oil: Vegetable oil, Canola oil
• Instead of Chicken Breast: Turkey breast, Firm tofu for vegetarian version
• Instead of Plain Yogurt: Sour cream (use less)
• Instead of Crème Fraîche: Sour cream, Greek yogurt
• Instead of Olive Oil: Sunflower oil
• Instead of Lemon Juice: Lime juice
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Cilantro (Fresh): Parsley
• Instead of Sweet Paprika: Smoked paprika (less sweet)
• Instead of Three‑Cheese Blend: Shredded mozzarella, Cheddar
• Instead of Cherry Tomatoes: Diced regular tomatoes
• Instead of Romaine Lettuce Leaves: Mixed salad greens

Equipment Needed

• Mixing Bowl
• Stand Mixer with Dough Hook (optional)
• Plastic Wrap
• Kitchen Towel
• Rolling Pin
• Round Cutter
• Baking Sheet
• Parchment Paper
• Large Skillet
• Spatula
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Kitchen Scale
• Freezer Bags
• Scissors

Critical Steps — Do Not Skip

• First fermentation must reach double volume; otherwise breads will be dense.
• Marinating the chicken for at least 1 hour is essential for flavor and tenderness.
• Flipping the breads every 30 seconds ensures even puffing and golden color.
• Do not over‑knead; the dough should stay slightly sticky.

Chef Tips from the Video

• Dust the rolling surface generously with semolina; it prevents sticking and adds a subtle nutty flavor.
• Cover the dough with a damp cloth during rests to keep the surface from drying.
• For extra crispness, brush the cooked breads lightly with melted butter before serving.

Troubleshooting

Storage

Refrigerator: Cooked breads keep 3‑4 days in an airtight container; chicken filling 3 days.

Freezer: Uncooked breads (opened) freeze up to 2 months; cooked breads freeze up to 1 month.

Room temperature: Not recommended beyond 2 hours due to risk of spoilage.

Make-Ahead Tips

• The dough can be prepared up to the first rise and frozen; thaw overnight before the second rise.
• Marinated chicken can be made 24 hours ahead and kept refrigerated.
• Cooked breads freeze well; reheat before filling.

Frequently Asked Questions