Ingredients
Dough
- All-purpose flour 2 cups
- Milk powder 1 tbsp
- Instant yeast 1/2 tbsp
- Sugar 1/2 tsp
- Salt 1/2 tsp
- Baking powder 1/8 tsp 1 pinch
- Oil 2 tbsp
- Egg 1/2
- Luke warm water as needed
Creamy Chicken Filling
- Boiled and shredded chicken 1 cup
- Butter 1 tbsp
- Onion 1 small chopped
- Garlic 1/2 tsp
- Mushrooms optional 3-4 tbsp
- Salt to taste
- Black pepper powder to taste
- Cumin powder 1/2 tsp
- Plain flour 2 tbsp
- Milk 1 cup
- Freshly chopped coriander 2 tbsp
- Freshly chopped green chilies optional
Other
- Melted Butter 1/4 cup
- Sesame seeds
Instructions
- Creamy Chicken Filling: Heat butter in a pan and add onions and garlic.
- Allow to soften and add mushrooms, salt, black pepper powder and cumin powder.
- Mix and add plain flour and roast on low heat until the flour is cooked and leaves a nice roasted aroma.
- Add a little milk and mix to avoid lumps. Then add remaining milk and allow to cook on low, stirring, until the sauce thickens (Ketchup like consistency).
- Add boiled and shredded chicken. Mix and cook for a minute or so.
- Lastly add coriander and green chilies, mix and allow to cool.
- Dough: Mix together plain flour, milk powder, yeast, sugar salt and baking powder.
- Add oil, whisked egg and start kneading the dough by adding luke warm water little by little.
- Knead until smooth dough is formed. Consistency should be just like roti dough.
- Shape into a ball and apply some oil all over. Place in an oiled bowl, cover and allow to rise until doubled in size.
- At this stage you can keep it covered in the refrigerator for 1-2 days after it as doubled in size.
- 5-10 minutes before baking, take it out from the fridge and knead for a minute or less until smooth again.
- Assembly: Preheat the oven at 180 degrees C.
- This dough and the filling makes 2 chicken breads. Divide the dough into two.
- Roll one dough in a square shape and cut strips a little slanted, using a knife (demo in my video)
- Place half of the chicken filling in the center.
- Now Start folding strips so that they overlap each other (demo in my video)
- Coat with the remaining egg and sprinkle some sesame seeds on top
- Bake for 16-20 minutes at 180 degrees C until the dough is golden.
- Take out and apply melted butter on the bread and cover with a lid for 5-7 minutes.
- Repeat the process for second chicken bread.
- Now serve and enjoy!
Chicken Bread with Creamy Filling
Ingredients
Dough
- All-purpose flour 2 cups
- Milk powder 1 tbsp
- Instant yeast 1/2 tbsp
- Sugar 1/2 tsp
- Salt 1/2 tsp
- Baking powder 1/8 tsp 1 pinch
- Oil 2 tbsp
- Egg 1/2
- Luke warm water as needed
Creamy Chicken Filling
- Boiled and shredded chicken 1 cup
- Butter 1 tbsp
- Onion 1 small chopped
- Garlic 1/2 tsp
- Mushrooms optional 3-4 tbsp
- Salt to taste
- Black pepper powder to taste
- Cumin powder 1/2 tsp
- Plain flour 2 tbsp
- Milk 1 cup
- Freshly chopped coriander 2 tbsp
- Freshly chopped green chilies optional
Other
- Melted Butter 1/4 cup
- Sesame seeds
Instructions
- Creamy Chicken Filling: Heat butter in a pan and add onions and garlic.
- Allow to soften and add mushrooms, salt, black pepper powder and cumin powder.
- Mix and add plain flour and roast on low heat until the flour is cooked and leaves a nice roasted aroma.
- Add a little milk and mix to avoid lumps. Then add remaining milk and allow to cook on low, stirring, until the sauce thickens (Ketchup like consistency).
- Add boiled and shredded chicken. Mix and cook for a minute or so.
- Lastly add coriander and green chilies, mix and allow to cool.
- Dough: Mix together plain flour, milk powder, yeast, sugar salt and baking powder.
- Add oil, whisked egg and start kneading the dough by adding luke warm water little by little.
- Knead until smooth dough is formed. Consistency should be just like roti dough.
- Shape into a ball and apply some oil all over. Place in an oiled bowl, cover and allow to rise until doubled in size.
- At this stage you can keep it covered in the refrigerator for 1-2 days after it as doubled in size.
- 5-10 minutes before baking, take it out from the fridge and knead for a minute or less until smooth again.
- Assembly: Preheat the oven at 180 degrees C.
- This dough and the filling makes 2 chicken breads. Divide the dough into two.
- Roll one dough in a square shape and cut strips a little slanted, using a knife (demo in my video)
- Place half of the chicken filling in the center.
- Now Start folding strips so that they overlap each other (demo in my video)
- Coat with the remaining egg and sprinkle some sesame seeds on top
- Bake for 16-20 minutes at 180 degrees C until the dough is golden.
- Take out and apply melted butter on the bread and cover with a lid for 5-7 minutes.
- Repeat the process for second chicken bread.
- Now serve and enjoy!