Total time : 45 minutes Servings : 5-6 Cuisine : British
Ingredients : For Dough :
4 cups all-purpose flour
1 tablespoon active dry yeast or Instant yeast
2 tablespoons milk
1 teaspoon salt
4 tablespoons oil
2 eggs
1 teaspoon granulated or castor sugar
1/2 cup warm water for kneading the dough
Creamy Chicken Filling Ingredients:
2 cups boiled and shredded chicken
2 small red onions finely chopped
1 teaspoon salt
1 teaspoon crushed black pepper
4 tablespoons fresh chopped coriander
3 chopped green chilies de-seeded if you prefer the filling to be mild
2 tablespoons flour
2 tablespoons butter
1 1/2 cups milk
Sesame seeds for the topping optional
Egg wash
Instructions :
Step 1
Preheat oven to 200 C and prepare two baking sheets lined with parchment paper or aluminium foil. Start by proofing the yeast. In a medium sized bowl, combine the water, yeast and sugar and mix well. Cover and let rest for a 5 minutes until the yeast mixture is creamy and frothy.
Step 2
In a large mixing bowl combine 4 cups of flour, 2 tablespoon milk, 1 teaspoon salt, 4 tablespoon oil, 2 eggs and 1 teaspoon granulated sugar, and the yeast mixture.Knead the dough using your hands or a stand mixer for about 10 minutes until it is soft and springs back at the touch of a finger.Form into a ball and place in a greased bowl. Cover the dough and let it rise for about 40 minutes to 1 hour in a warm place nearby the oven.While the dough is rising, prepare the chicken filling.
Step 3
In a medium sized saucepan, add 2 tablespoons of butter and 2 chopped red onions.Cook the onions till they are just translucent, we don't want any color on them.Add 2 tablespoons of flour and let it cook for about 1 minute while stirring continuously.Pour in 1 1/2 cups of milk and stir slowly until it becomes thick. The sauce is ready when you run a finger down the back of the mixing spoon and it remains.Add the shredded chicken, coriander, green chilies, black pepper and salt. Mix well and let it cool.
Step 4
After the dough has risen, divide it into 2 equal sized balls.Roll one dough ball into a rectangular shape.Put your cooled chicken filling in the middle of the rectangle and cut diagonal slits on the longer sides of the rectangle.Fold over the slits in a crisscross fashion, neatly folding at the end.Repeat this for the second dough ball.Brush with egg wash and sprinkle with sesame seeds.Place the breads on a greased baking tray and bake for about 30 minutes or until the crust is golden brown. And Voila !!!
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