Stuffed Batbout




1 cup warm water 

1 tbsp yeast

2 cups plain flour

1 cup Supreme Fine Semolina 

1 tsp sugar 

1 tsp salt 

1 tbsp olive oil 

Beef filling: 

300g boneless beef 

2 tbsp oil 

1 small onion, finely sliced 

Salt to taste 

1 tsp Supreme Coarse Black Pepper 

1 tsp Supreme Garlic powder 

1 tsp Supreme Onion Powder

1 tsp Supreme Cayenne Pepper Powder

1 tsp Supreme Smoked Paprika Powder 

1 tsp Supreme Chilli Powder 

1 tsp Supreme Mustard Powder 

¼ cup BBQ sauce 

⅓ cup Ketchup

1 cup of water 

Tandoori chicken filling: 

300g chicken breast, finely chopped

2 tbsp butter 

2 tbsp Supreme Tandoori Masala 

1 tsp Supreme Ginger Garlic Paste

1 heaped tbsp of yogurt 

Salt to taste

Tuna mayo filling: 

1 tin tuna 

¼ cup tinned sweetcorn 

¼ cup mayo 

2 tbsp salad cream 

Pinch of Supreme Coarse Black Pepper 

Salt to taste 

Other ingredients: 

Finely sliced lettuce 


For batbout:Add water, yeast and sugar into a large mixing bowl. Stir well set aside to allow the yeast to bloom for 10 minutes. Now add salt, oil, plain flour and fine semolina. Mix together until the liquid is absorbed, then start kneading until you can form a smooth dough ball. Place into the bowl, cover and set aside to prove until the dough has doubled in size. Line some trays with parchment paper and sprinkle over some fine semolina. 

Spread some fine semolina on a clean work surface and roll out the dough to a 1/4 inch thickness. Use a glass or any shape cutter to cut out circles and place onto prepared trays. Cover with allow to prove for 1 hour. Heat up a pan over medium heat. Place the pitas on the pan. Cook for 1-2 minutes on each side. Make sure that you flip your pita every 15 seconds to ensure even cooking and a proper rise. Set aside and cover with a clean tea towel. 

Tuna mayo filling:Add all the ingredients into a bowl and mix well until combined. 

Tandoori chicken filling: Heat a pan over medium heat. Add butter, chicken, ginger garlic paste and tandoori masala. Mix well and cook until the chicken is cooked through and excess moisture has evaporated. Stir in yogurt and cook for an additional 5 minutes or until the sauce has reduced. 

Beef filling: Turn the ninja foodi onto sauté mode on high. Add oil and onions and sauté until soft and golden. Add beef, salt and pepper, stir well and sear the beef on all sides. Add the remaining spices, water, BBQ sauce and ketchup. Stir well and cover with the pressure cooker lid and secure the valve to seal. Pressure cook on high for 20 minutes. Once the beef is cooked carefully turn the valve to vent and quick release the steam. Uncover and remove the beef then turn on sauté mode on high. Reduce the sauce until it’s thick. In the meantime shred the beef. Once the sauce has thickened add some to the beef to rehydrate and make it saucy.

To assemble: Make slits in the batbout and some sliced lettuce and desired filling. Serve warm or at room temperature. 

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