Mini Chicken Batbout Sandwiches Recipe

Name: Mini Chicken Batbout Sandwiches Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 300 g flour; 200 g extra fine wheat semolina; 8 g dry yeast; 1 tbsp sugar; 2 tbsp olive oil; 1 tbsp powdered milk (optional); 1 tsp salt; 300 ml water; 450–500 g chicken breast, diced; 1 clove garlic, minced; 1 tsp salt; 1 tsp kebab or chicken seasoning; ½ tsp black pepper; A pinch of cumin and ginger; 50 ml olive oil; 2 tbsp Greek or natural yogurt (or crème fraîche); 2 tbsp mayonnaise; 2 tbsp olive oil; Juice of half a lemon; Salt and pepper to taste; 1 tsp parsley (or substitute with finely chopped garlic or garlic powder); Chopped tomatoes; Chopped onions

Mini Chicken Batbout Sandwiches Recipe – Soft Moroccan-style flatbreads stuffed with spiced chicken, fresh veggies, and a creamy garlic-yogurt sauce. These delicious bite-sized sandwiches are perfect as an appetizer, snack, or party dish. Easy to make and packed with flavor!

Easy Recipes

Mar 1, 2025 - 03:21

Prep Time 30 min

Cook Time 20 min

Serving 8

Difficulty Intermediate

Mini Chicken Batbout Sandwiches Recipe are soft, fluffy Moroccan-style pocket breads stuffed with flavorful spiced chicken, crisp lettuce, juicy tomatoes, and a creamy garlic-yogurt sauce. The dough, made with a blend of flour and semolina, creates a light yet slightly chewy texture, perfect for holding the delicious filling. Pan-fried until golden and stuffed with a well-seasoned chicken mixture, these bite-sized sandwiches make a perfect appetizer, snack, or party dish. Whether served warm or at room temperature, they’re irresistibly tasty and easy to customize with your favorite toppings like olives, corn, or cheese.

Ingredients

300 g flour
200 g extra fine wheat semolina
8 g dry yeast
1 tbsp sugar
2 tbsp olive oil
1 tbsp powdered milk (optional)
1 tsp salt
300 ml water
450–500 g chicken breast, diced
1 clove garlic, minced
1 tsp salt
1 tsp kebab or chicken seasoning
½ tsp black pepper
A pinch of cumin and ginger
50 ml olive oil
2 tbsp Greek or natural yogurt (or crème fraîche)
2 tbsp mayonnaise
2 tbsp olive oil
Juice of half a lemon
Salt and pepper to taste
1 tsp parsley (or substitute with finely chopped garlic or garlic powder)
Chopped tomatoes
Chopped onions

Nutritional Information

Calories: 220

Protein: 12g

Fat: 10g

Saturated Fat: 2.5g

Unsaturated Fat: 6g

Trans Fat: 0g

Carbohydrates: 22g

Sugar: 2g

Fiber: 2g

Cholesterol: 35mg

Sodium: 320mg

Directions

1. Step

In a large bowl, combine the flour, wheat semolina, dry yeast, sugar, olive oil, powdered milk (if using), salt, and water. Mix well until a soft dough forms. Roll out the dough and cut into 10 cm rounds. Fry the rounds in a pan until golden brown.

2. Step

In a pan over medium heat, cook the diced chicken with minced garlic, salt, chicken seasoning, black pepper, cumin, ginger, and olive oil. Stir occasionally and cook until the chicken is golden and fully cooked.