Mini Pizzas, Mini Hamburgers and Batbouts (single dough)

Ingredients

• 1.5 kg All-purpose flour (Sift before use)
• 500 ml Whole milk (Warm (≈35 °C))
• 14 g Dry baker's yeast (About 1 packet)
• 12 g Granulated sugar (1 tablespoon)
• 5 g Salt (1 teaspoon)
• 150 ml Vegetable oil (sunflower or rapeseed) (10 tablespoons)
• 330 ml Warm water (Adjust according to flour absorption)
• 1 Egg (Lightly beaten to brush the mini hamburgers)
• 15 g Sesame or nigella seeds (About 1 tablespoon, optional)

Instructions

1. Prepare the dough

   In a large bowl, make a well in the sifted flour. Add the yeast, sugar and salt. Pour the warm milk, then stir with a spoon. Add the oil and incorporate the water gradually while kneading by hand until you obtain a very supple dough.

   Time: PT15M

2. First rise

   Shape the dough into a ball, coat it with a tablespoon of oil, cover with plastic wrap and let rest 30 minutes at room temperature (or 35 °C if possible).

   Time: PT30M

3. Divide the dough

   After the rise, divide the dough into three equal parts (about 500 g each) and form balls. Wrap each ball in plastic wrap.

   Time: PT10M

4. Shape the batbouts

   Dust the work surface with flour, roll out a ball to 3‑4 mm thickness, cut circles using a cookie cutter. Place the circles on a baking sheet lined with parchment paper, cover with a kitchen towel and let rest 5‑10 minutes.

   Time: PT10M

5. Bake the batbouts

   Bake the sheet at 180 °C for 10 minutes, until the batbouts are lightly golden.

   Time: PT10M

   Temperature: 180°C

6. Prepare the mini pizzas

   Roll out the second dough ball, cut circles the same size as the batbouts. Prick each disc with a fork to prevent them from puffing up, then place them on a parchment‑lined sheet.

   Time: PT10M

7. Pre‑bake the mini pizzas

   Bake the discs at 180 °C for 5 minutes. They should stay pale, just slightly set.

   Time: PT5M

   Temperature: 180°C

8. Shape the mini hamburgers

   Roll out the third ball, cut small discs (about 6 cm diameter). Place them on a sheet, cover with a kitchen towel and let rest 10 minutes. Brush each disc with beaten egg and sprinkle with sesame or nigella seeds.

   Time: PT10M

9. Bake the mini hamburgers

   Bake the mini hamburgers at 180 °C for 10 minutes, until they are golden and the seeds are toasted.

   Time: PT10M

   Temperature: 180°C

10. Finish the mini pizzas

    Remove the pre‑baked mini pizzas, add tomato sauce, grated cheese or other topping, then return to the oven for 5 minutes at 180 °C to melt the cheese.

    Time: PT5M

    Temperature: 180°C

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour (max 50 %)
• Instead of Whole milk: Semi-skimmed milk, Unsweetened almond milk
• Instead of Dry baker's yeast: Fresh yeast (30 g)
• Instead of Granulated sugar: Honey (5 g)
• Instead of Salt: Sea salt
• Instead of Vegetable oil (sunflower or rapeseed): Light olive oil
• Instead of Egg: Plant milk + 1 tsp starch (for vegan version)
• Instead of Sesame or nigella seeds: Poppy seeds

Equipment Needed

• Large mixing bowl
• Wooden spoon or spatula
• Work surface
• Rolling pin
• Cookie cutter or jar lid
• Baking sheet
• Parchment paper
• Oven
• Fork
• Kitchen brush (optional)
• Plastic wrap
• Clean kitchen towel

Critical Steps — Do Not Skip

• Knead the dough until a very supple texture is achieved
• Observe the first rise time (30 min)
• Prick the mini pizzas before the pre‑bake
• Brush the mini hamburgers with egg for a nice color

Chef Tips from the Video

• Use slightly warm milk (35 °C) to activate the yeast without killing it.
• Let the dough rise in a turned‑off oven with the light on for a slightly warm environment.
• For a more aromatic flavor, add a pinch of cumin or paprika to the dough.

Troubleshooting

Storage

Refrigerator: Unbaked dough, wrapped in plastic, up to 2 days.

Freezer: Dough or shaped pieces (batbouts, mini pizzas, mini hamburgers) on a sheet, freeze then transfer to a zip‑bag; up to 1 month.

Room temperature: Baked products, stored in an airtight container, maximum 2 hours.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator.
• Shape the pieces, freeze raw, then bake directly from frozen.
• Pre‑baked mini pizzas keep for 3 days in the refrigerator, ready to be topped.