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!