Batbouts
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Batbouts are skillet toasted pita bread, filled with a tagine inspired chicken and topped with a delicious dip, this is a delicacy of morocco.
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Ingredients
- For the batbouts :
- All purpose flour - 100 gm
- Semolina - 100 gm
- Dry active yeast - 1 tsp
- Sugar - 1 tsp
- Luke warm water - 1/2 cup + 3 tbsp
- Salt - 1/2 tsp
- Refined oil/olive oil - 1 tbsp
- For the Chicken curry : Boneless chicken - 200 gm
- Onion finely sliced - 1
- Minced garlic - 1/2 tsp
- Ginger paste - 1/2 tsp
- Pepper powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Lemon juice - 1 tsp
- Salt
- Olives - 10 I didn't have olives so I skipped these and added chopped green chillies
- Coriander leaves
- Spring Onions sliced - 1 tbsp
- Olive oil
- For the sauce : Greek yoghurt - 3 tbsp
- Mayonnaise - 2 tbsp
- Lemon juice - 1 tbsp
- Garlic chopped - 1 clove
- Salt
- Pepper powder - 1/4 th tsp
- Chilli flakes - 1/8 th tsp
- Dried mint powder - 1/8 th tsp
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Instructions
- Activate the yeast by mixing the yeast and sugar to 1/2 cup of lukewarm water. Let it sit for sometime till it froths. Then mix it along with the Maida, semolina, salt , oil and 3 tbsp of water. Knead a semi sodt dough. Divide it into 10 small round
- Cover them with a cling film and let them rest in a warm place for 20 minutes. After 20 minutes, roll these into thick small roti, and cover them with a wet cloth or cling film. Let these rise or proof for 1 hòur in a warm place..
- Heat a skillet with very little oil and roast these small batbouts, on either sides by flipping.
- For the chicken, Heat a pan with olive oil. Add the green chillies followed by the onion. Saute till the onions are translucent and then add minced garlic, ginger. Then add the turmeric powder, pepper powder, salt and stir.
- Add the Chicken and cook till done. Then finally add the spring onions and coriander. Stir and keep aside.
- for the sauce, Whisk everything together mentioned under the dip ingredients. And let it chill.
- Assembly : take batbout, slice it with a knife to make the pocket, put a heap of the Chicken curry, top it with the sauce, sprinkle some chopped spring onion and coriander. Serve.
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They look so tempting