Ingredients for Dough(For two loaves of Chicken Bread)
For the Filling
Melt butter in a pan,fry onion till soft and transparent.Add 2 tbsp flour with 1 tsp salt, 1 tsp black pepper, 1 tsp oregano.
Add the milk, cook till thick, mix in the shredded chicken add chopped green chilies, remove and cool completely.
For the Dough
In a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 4 tbsp oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour. Divide the dough into two or three depending on how big you want the loaves. Proceed with viewing the subsequent steps to see how the bread is shaped.
STEP 1: Roll out the dough into a rectangle. Brush some softened butter over it.
(Although the recipe doesn’t call for it, I normally dab a touch of butter to this to make it ultra-yummy)
STEP 2: Put your filling in the center of the rectangle and make slits on both of the longer sides.
STEP 3: Start bringing the topmost slit ends across from each other alternately
STEP 4: Keep going, remember to alternate, like a crisscross fashion. Left to right…right to left.
STEP 5: When you reach the end, leave a tail at the bottom, just for the appearance. You can just tuck everything neatly in if you like, but I prefer to have that bit of a tail at the bottom of the loaf. 🙂
Recipe adapted from Fauzia’s Kitchen.