Whipping up some Moroccan Batbout bread filled with a creamy egg mix. Easy and delicious!

Whipping up some Moroccan Batbout bread filled with a creamy egg mix. Easy and delicious! Ingredients for the Batbout: - 1 cup of flour - 1/3 cup of warm water - 1 teaspoon of instant yeast - 1/2 teaspoon of salt - 1/3 cup of warm milk - 1 teaspoon of sugar - 3 tablespoons of olive oil For the filling: - 7 eggs - 1 tablespoon of mayonnaise - 1 tablespoon of honey mustard - Salt and pepper to taste - 1 teaspoon of chopped parsley Recipe: Making the Batboot: 1. Mix the flour, warm water, yeast, warm milk, sugar, and olive oil in a large bowl until the yeast is fully dissolved. 2. Gradually add the rest of the flour, mixing until you have a smooth dough. 3. Add the salt last, and knead until the dough is soft and elastic. 4. Let the dough rise in a warm place until it doubles in size. 5. Divide the dough into four, roll them into balls, and then flatten into disks about 1/2 inch thick. 6. Cook in a pan until golden brown on both sides. Preparing the filling: 1. Boil the eggs for 10 minutes, then cool them down. 2. Separate the yolks from the whites and chop the whites. 3. Mix the yolks with mayonnaise, honey mustard, salt, pepper, and chopped parsley into a smooth cream. 4. Add the chopped egg whites to the cream and mix gently. . .