Mini Stuffed Batbotes (hollow Maghreb breads)

Ingredients

• 300 g Type 45 wheat flour (Sift)
• 300 g Extra fine semolina (Fine, no large grains)
• 7 g Dry baker's yeast (About 1 packet)
• 1 c. à café Sugar
• 1 c. à café Salt
• 1 c. à soupe Sunflower oil
• 360 ml Warm water
• 0.5 Green bell pepper (Diced)
• 1 Red bell pepper (Diced)
• 1 Yellow bell pepper (Diced)
• 2 Large onion (One per filling, sliced)
• 2 c. à soupe Olive oil
• 2 Garlic cloves (Crushed)
• 250 g Ground beef (15 % fat)
• 2 c. à soupe Fresh cilantro (Chopped)
• 1 pincée Black pepper
• 0.5 c. à café Fresh ginger (Grated)
• 0.5 c. à café Turmeric
• 0.5 c. à café Paprika
• 300 g Boneless chicken (Diced)
• 0.5 c. à café Garlic powder
• 0.5 c. à café Curry powder
• 0.5 c. à café Oregano (or Herbes de Provence)
• 1 c. à soupe Lemon juice (Optional)
• 50 g Pitted olives (Sliced)
• some Batavia leaves (For garnish)
• a few sprigs Fresh parsley (To garnish the square shape)

Instructions

1. Gather the dry ingredients

   Measure 300 g flour, 300 g extra fine semolina, 7 g dry baker's yeast, 1 tsp sugar and 1 tsp salt into a large bowl.

   Time: PT5M

2. Mix the dry ingredients

   Stir vigorously with a spoon until everything is homogeneous.

   Time: PT2M

3. Incorporate the oil and water

   Add 1 tbsp sunflower oil, then gradually pour 360 ml warm water while mixing until a dough begins to come together.

   Time: PT3M

4. Knead the dough

   Transfer the dough onto a lightly floured work surface and knead for 5 minutes until smooth, non‑sticky and elastic.

   Time: PT5M

5. First rise

   Shape into a ball, place it in the bowl, cover with plastic wrap and let rise for 1 hour in an off oven until doubled in size.

   Time: PT0M

6. Divide and degas the dough

   After the rise, gently press out the gas, then divide into two equal balls.

   Time: PT5M

7. Short rest

   Let the balls rest for 30 seconds to relax before shaping.

   Time: PT0M

8. Roll out the dough

   Roll each ball very thin (about 2 mm) using a rolling pin.

   Time: PT5M

9. Cut round shapes

   Use a 6‑7 cm round cutter to cut circles. Gather the scraps, reshape and cut again.

   Time: PT5M

10. Square option

    With a pizza cutter, cut squares of equal size to vary the shapes.

    Time: PT5M

11. Second quick rise

    Place the discs on a clean kitchen towel and let rest up to 5 minutes before cooking.

    Time: PT0M

12. Heat the pan

    Heat a non‑stick pan over medium heat for 2 minutes.

    Time: PT2M

13. Cook the mini batbotes

    Place the discs in the hot pan, cook 10 seconds, flip, repeat until they puff up and are lightly golden (about 2 minutes total).

    Time: PT2M

14. Prepare the meat filling

    In a pan, sauté 1 tbsp olive oil, the diced peppers (green, red, yellow) and sliced onion with 2 garlic cloves. Add 250 g ground beef, 0.5 tsp grated ginger, 0.5 tsp turmeric, 0.5 tsp paprika, pepper, salt and cook until the meat is well browned. Stir in chopped cilantro at the end of cooking.

    Time: PT10M

15. Prepare the chicken filling

    Sauté 1 tbsp olive oil with the sliced onion. Add 300 g diced chicken, season with salt, pepper, 0.5 tsp garlic powder, 0.5 tsp curry, 0.5 tsp oregano (or Herbes de Provence) and 0.5 tsp turmeric. Cook 10 minutes, add lemon juice and sliced olives just before removing from heat.

    Time: PT10M

16. Stuff the batbotes

    Gently open each mini batbote, place the filling of choice, garnish with Batavia leaves for the round ones and parsley for the squares.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Type 45 wheat flour: all‑purpose flour
• Instead of Extra fine semolina: medium semolina
• Instead of Dry baker's yeast: fresh yeast
• Instead of Sunflower oil: vegetable oil
• Instead of Olive oil: sunflower oil
• Instead of Garlic cloves: garlic powder
• Instead of Ground beef: ground lamb
• Instead of Fresh cilantro: flat parsley
• Instead of Fresh ginger: ground ginger
• Instead of Boneless chicken: turkey
• Instead of Garlic powder: garlic cloves
• Instead of Batavia leaves: lettuce

Equipment Needed

• Large bowl
• Kitchen scale
• Tablespoon and teaspoon
• Rolling pin
• Round cutter (6‑7 cm)
• Pizza cutter (optional)
• Non‑stick pan (crepe pan)
• Silicone spatula
• Plastic wrap
• Clean kitchen towel
• Cutting board
• Chef's knife
• Additional bowl for fillings (optional)

Critical Steps — Do Not Skip

• First rise of one hour in an off oven
• Do not let the dough be too thick when rolling
• Flip the batbotes frequently during cooking
• Do not let the second rise exceed 5 minutes

Chef Tips from the Video

• Using extra fine semolina gives a very light and airy texture.
• For a more authentic flavor, add a pinch of ras‑el‑hanout to the chicken filling.
• Serve the batbotes with a lemony yogurt sauce for extra freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days. Reheat in a pan or oven before serving.

Freezer: Wrap individually and freeze up to 1 month. Thaw in the refrigerator then reheat.

Room temperature: Consume within 2 hours, otherwise cover with a damp towel.

Make-Ahead Tips

• The dough can be prepared the day before, covered and refrigerated; let it come to room temperature before shaping.
• The fillings keep 2 days in the refrigerator and reheat quickly.