Batbout breads with tuna and peppers
Small pan-cooked breads filled with tuna, sautéed peppers and olives.
Active time1 h
Cooking25 min
Total2 hResting : 1 h 15 min
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Ingredients
- 200 g red peppers
- 300 ml water
- 400 g wheat flour
- 15 ml olive oil
- 10 g fresh baker’s yeast
- 60 g pitted black olives
- 7 g salt
- 100 g dry fine wheat semolina
- 250 g tinned tuna in water or brine (drained weight)
Preparation
Dissolve the yeast in the lukewarm water; mix with the flour, semolina and salt, and knead for 8 minutes. Cover and leave to rise for 45 minutes.
300 ml water400 g wheat flour10 g fresh baker’s yeast7 g salt100 g dry fine wheat semolina- mixing bowl
Divide into 8 balls, flatten to 1 centimetre thick and leave to rest for another 20 minutes.
While the dough is rising, wash and deseed the peppers, then cut them into strips. Sauté in the oil for 12 minutes until tender. Drain the tuna and olives, chop the olives, then mix both with the peppers.
200 g red peppers15 ml olive oil60 g pitted black olives250 g tinned tuna in water or brine (drained weight)- knife
- frying pan
- colander
Cook the breads in batches in a dry frying pan over a medium heat for 4 minutes on each side.
- frying pan
Leave to cool until warm, slit open without separating the two halves, then add the filling.
- knife
Allergens
- Fish
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration