🍗🥖 CHICKEN STUFFED BREAD — FULL RECIPE

Ingredients
For the Dough:
2 cups all-purpose flour
1 tsp instant yeast
1 tbsp sugar
½ tsp salt
2 tbsp oil
¾ cup warm milk, as needed
For the Chicken Filling:
1 cup cooked shredded chicken
1 tbsp oil
1 small onion, finely chopped
1 tsp ginger-garlic paste
½ tsp black pepper
½ tsp chili flakes
½ tsp dried oregano
Salt to taste
2 tbsp mayonnaise
2 tbsp grated mozzarella
2 tbsp chopped fresh coriander
For Brushing:
1 beaten egg
Sesame seeds, optional
Butter, for brushing after baking
Instructions
Mix the flour, yeast, sugar, and salt. Add the oil and warm milk gradually to form a soft dough.
Knead for 8–10 minutes until smooth and elastic. Cover and let rise for about 1 hour, or until doubled in size.
Heat the oil in a pan. Sauté the onion and ginger-garlic paste until softened.
Add the shredded chicken, black pepper, chili flakes, oregano, and salt. Cook for 2–3 minutes.
Turn off the heat and mix in the mayonnaise, mozzarella, and coriander. Let the filling cool.
Roll the dough into a rectangle and place the chicken filling in the center.
Cut both sides into equal strips and fold them over the filling, alternating sides to create a braided pattern.
Place on a lined baking tray, cover, and let rest for 15–20 minutes.
Brush with beaten egg and sprinkle with sesame seeds.
Bake at 180°C (350°F) for 20–25 minutes, or until golden brown.
Brush lightly with butter after baking. Let it rest for a few minutes, then slice and serve warm.