Sandwich Buns: In a mixing bowl, add plain flour, yeast, milk powder, sugar, salt, baking powder and mix.

Add oil and lukewarm water as needed to make a dough. Dough should be soft.

Keep kneading the dough for 7-8 minutes until smooth.

Apply oil to a bowl and place the dough in it. Oil the dough as well.

Cover and keep aside until double in size (30-45 minutes).

Stuffing: While the dough is rising, prepare the stuffing.

Heat oil and add chicken, salt, black pepper powder and garlic powder.

Sauté until the chicken turns white.

Add finely chopped potatoes and red bell pepper. Mix, cover and cook on low heat until the potatoes are soft.

Remove the lid cook on high until the moisture has all evaporated. Keep aside for later use.

When the dough doubles in size, start the oven and preheat at 190°C using upper and lower rods.

Deflate the dough using your hands.

Make a ball of the dough and cut into 6 equal pieces.

Shape each piece into a long bun.

Topping: Apply whisked egg on the buns and top with pumpkin seeds.

Bake in a preheated oven at 190°C for 15-18 minutes using both rods until golden on the top.

Take out and allow to come to room temperature.

Assembly: Split open the buns and apply labneh (or mayonnaise) and place pickled cucumber slices. Fill with stuffing.

Enjoy!