In a stand mixer, combine flour, semolina, olive oil, salt, and sugar. Add the active sourdough starter and water.

Mix on low speed until ingredients are incorporated, then knead on medium speed until the dough becomes smooth and elastic.

Alternatively, knead by hand for 10 minutes until the dough is smooth and elastic.

Transfer the dough to a greased bowl and cover with plastic wrap.

Let it rest at room temperature for approximately 4 hours or until it has almost doubled in size.

Heat olive oil or ghee in a skillet over medium heat.

Add finely chopped shallots and sauté until translucent.

Add grated carrots and chopped pepper, cooking for a few minutes.

Stir in chicken cubes and season with salt, ginger, black pepper, garlic powder, and rosemary.

Cook until the chicken is fully done.

Optionally, add mushrooms and parmesan cheese or any cheese.

Transfer the filling to a bowl and set aside.

Flour your work surface and divide the dough into two portions.

Roll out each portion to about 3 mm (⅛ inch) thickness.

Use a round cutter to cut small discs (about 10 cm (4 inches) in diameter).

Place the discs on a baking sheet dusted with semolina and cover with a towel.

Let the batbout rest for 20–30 minutes, but no longer, to ensure proper puffing during cooking.

Preheat a pan or griddle over medium heat.

Once hot, place batbout on the pan.

As soon as the batbout starts to set (after a few seconds), gently flip it before the air bubbles begin to form on the surface. Continue cooking and turning it a few more times, making sure it puffs up with air and gets a nice brown color on both sides.

Slice open the batbout and fill with the prepared chicken mixture.

Serve immediately, or freeze for later use.