Stuffed Batbout with Tuna and Mozzarella – Soft and Melty
Batbouts, those small Moroccan pan-fried breads, are a real treat when stuffed. Today we offer a gourmet version with tuna and mozzarella that will delight cheese lovers. The dough, made from fine semolina and flour, is incredibly soft and easy to shape. After a short rest, it is filled with a flavorful mixture of tuna, fresh cheese and herbs, then sealed into a pocket. Cooking dry in a non-stick pan gives a slightly crispy, golden crust while the inside remains soft and generous. This recipe is perfect for a quick lunch, a light dinner, or even a picnic. You can also vary the fillings according to your taste. In conclusion, these stuffed batbouts are a great alternative to traditional sandwiches, combining simplicity and authentic flavors. Make them with family and enjoy them warm!
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
In a large bowl, mix fine semolina, flour, salt, sugar, and baker's yeast.
- 2
Gradually add warm water while mixing by hand until the dough comes together.
- 3
Add olive oil. Knead the dough for 2 to 3 minutes. It should be soft and slightly sticky.
- 4
Cover the dough with plastic wrap and a clean cloth. Let it rest for about 30 minutes in a warm place.
- 5
Deflate the dough and divide it into 4 equal balls.
- 6
On a work surface dusted with a little fine semolina, roll out one ball of dough thinly with a rolling pin.
- 7
Place a portion of tuna filling on the dough, then add shredded mozzarella. Fold the dough over the filling and press the edges firmly with your fingers to seal into a tight pocket.
- 8
Heat a pan (or griddle) over medium heat. Place the bread in the pan and cook for about 2 minutes per side until golden brown.
- Use a non-stick pan without adding any fat to preserve the rustic look and semolina texture on the crust.
- Vary the filling: shredded chicken, spiced minced meat, or grilled vegetables for a vegetarian version.
- The secret to softness lies in the dough's flexibility. If it sticks slightly to your fingers during kneading, that's normal; avoid adding too much flour to prevent drying it out.
- These stuffed breads keep well and can be reheated for a few moments in the pan or toaster to restore their meltiness.
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