Yields: Approx. 15-20 mini breads
Vibe: High-protein, fresh, and perfect for meal prep or appetizers.
1. The “Airy” Batbout Bread
- 2 cups All-purpose flour.
- 1 cup Fine Semolina (Fino) — this gives it the authentic texture.
- 1 tbsp Instant yeast.
- 1 tsp Sugar & 1 tsp Salt.
- Warm water (for kneading).
Instructions:
- Knead: Mix the dry ingredients and gradually add warm water. Knead until the dough is smooth and elastic (about 10 mins).
- Shape: Roll out the dough to about 0.5cm thickness and cut into small circles using a glass or a cookie cutter.
- Rest: Let the circles rest on a clean cloth for about 20–30 minutes. Do not over-proof, or they won’t puff up!
- Cook: Heat a non-stick pan (no oil). Place the dough circles. The secret is to flip them every few seconds until they puff up like mini balloons. This creates the hollow pocket inside.
2. The High-Protein Filling (As seen in your photo)
- Protein: 1 can of Tuna (drained) + 2 Hard-boiled eggs (grated or finely chopped).
- Crunch: 1 large Carrot (finely grated) + ½ cup Sweet corn.
- Freshness: Finely shredded lettuce + chopped green olives.
- The Dressing: 3 tbsp Mayonnaise (or Greek yogurt for a healthier twist), 1 tsp Mustard, a squeeze of Lemon juice, salt, and black pepper.
Instructions:
- In a large bowl, toss the tuna, eggs, carrots, corn, lettuce, and olives.
- Fold in the dressing until everything is creamy and well-combined.
- Cut a small slit in the edge of each Batbout and stuff them generously so the colorful filling peeks out.
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