In a salad bowl, pour the semolina, flour and salt and mix well.

Make a well and pour in the yeasts and milk

Knead by hand, pouring in the water little by little. You can also do this using a food processor for 15 minutes, while the dough becomes homogeneous and smooth

Add in the oil and knead for about 5 additional minutes.

Cover the chicken batbout dough with a damp cloth and let stand for about 20 minutes.

Cut the chicken into small cubes and mix in a bowl with the spices

Add the salt, lemongrass, ginger and garlic, then set aside for 20 minutes in the refrigerator.

Chop the onions and brown them in a pan with olive oil until they are well caramelized.

Add the chicken and let simmer for 15 minutes. Season and set aside.

On a floured work surface, roll out the chicken batbout dough on a 1 cm thick roll.

Cut circles in the dough with a cookie cutter and place them on a floured cloth sprinkled with fine semolina.

Cover and let stand 10 minutes.

Cook the batbouts in a non-stick pan until golden brown, turning frequently.

Once cooled, split each chicken batbout in half and fill them with the tandoori chicken stuffing.

Serve and enjoy your batbout sandwiches!