Batbout Bread with Egg Filling

For Batbout:

• 2 cups (250g) of flour
• 1/3 cup (80ml) of warm water
• 1 and 1/4 teaspoons (5g) of baking powder
• 1/2 teaspoon of salt
• 1/3 cup (80ml) of warm milk
• 1 teaspoon (5g) 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 (q.b. stands for "quanto basta" in Italian, meaning "as much as needed")
• 1 teaspoon of chopped parsley

Preparation of the Batbot:

1. In a large bowl, mix the flour with the warm water, baking powder, warm milk, sugar, and olive oil until the baking powder is well dissolved.
2. Gradually add the rest of the flour, mixing until a homogeneous dough is formed.
3. Add the salt last and knead until the dough is smooth and elastic.
4. Let the dough rise in a warm place until it doubles in volume.
5. Divide the dough into four parts, form balls and roll them out into discs about 1/2 inch thick.
6. Cook the discs in a hot pan until they are golden brown on both sides.

Preparation of the filling:

1. Cook the eggs in boiling water for 10 minutes, then let them cool.
2. Separate the yolks from the whites and chop the whites.
3. Mix the yolks with mayonnaise, honey mustard, salt, pepper, and chopped parsley until you get a homogeneous cream.
4. Gently mix the chopped egg whites into the cream.

Assembly:

1. Once the bread is ready and slightly cooled, fill it with the prepared egg cream.