Moroccan Batbout with Tuna and Olives

Ingredients

• •2 cups all-purpose flour
• •1 cup fine semolina
• •2 tsp instant yeast
• •1 tsp salt
• •1 1/4 cups warm water
• •2 cans (5 oz each) canned tuna, drained
• •1/2 cup green olives, chopped
• •1 tomato, diced
• •1/2 cucumber, diced
• •1/4 cup fresh parsley, chopped
• •2 tbsp fresh lemon juice
• •1 tbsp olive oil

Directions

1. 1Mix flour, semolina, yeast, salt, and warm water into a smooth dough.
2. 2Knead for 7 minutes, cover, and rise for 45 minutes.
3. 3Divide into six rounds, flatten, and rest for 10 minutes.
4. 4Cook the batbout in a dry skillet for 3–4 minutes per side until puffed.
5. 5Mix tuna, olives, tomato, cucumber, parsley, lemon juice, and olive oil.
6. 6Split the cooled batbout and fill with the tuna mixture.

💡 Let the bread cool before filling so the pocket does not steam the tuna mixture.

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