Batbouts are skillet toasted pita bread, filled with a tagine inspired chicken and topped with a delicious dip, this is a delicacy of morocco.
4.80 from 4 votes
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Prep Time1 hour 30 minutes
Cook Time25 minutes
Total Time1 hour 55 minutes
Served As: Brunch
Recipe Cuisine Type: Middle Eastern
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • For The Batbouts : for the batbouts
  • 100 gm All Purpose Flour
  • 100 gm Semolina
  • 1 tsp Active Yeast dry
  • 1 tsp Sugar
  • 1/2 cup Warm Water luke
  • 1/2 tsp Salt or as per taste
  • 1 tbsp Refined Oil or oil olive oil
  • 200 gm Boneless Chicken or curry, or chicken for the curry chicken
  • Onion finely sliced - 1
  • 1/2 tsp Garlic minced
  • 1/2 tsp Ginger Paste
  • 1 tsp Pepper Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Lemon Juice
  • 1-2 tsp Salt or as per taste
  • 10 Olives i didn't have olives so i skipped these and added chopped green chillies
  • leaves Coriander
  • Spring Onions sliced - 1 tbsp
  • Olive Oil
  • 3 tbsp Greek Yoghurt or sauce for the sauce
  • 2 tbsp Mayonnaise
  • 1 tbsp Lemon Juice
  • Garlic chopped - 1 clove
  • 1-2 tsp Salt or as per taste
  • 1/4 tsp Pepper Powder th
  • 1/8 tsp Chilli Flakes th
  • 1/8 tsp Mint Powder dried th


  • 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.
    Batbouts - Plattershare - Recipes, food stories and food lovers
  • 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.
    Batbouts - Plattershare - Recipes, food stories and food lovers
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4.80 from 4 votes

Sreemoyee Bhattacharjee
Sreemoyee Bhattacharjee

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