Ingredients

• 200 g flour (all-purpose flour)
• 200 g fine semolina
• 6 g salt (1 tsp)
• 7 g yeast (1 tbsp)
• 10 g honey
• 240 ml water (lukewarm)
• 650 g chicken thighs
• 2 g coriander powder (⅔ tsp)
• 2 g turmeric powder (⅔ tsp)
• 3 g cumin powder (1 tsp)
• 3 g onion powder (1 tsp)
• 3 g garlic powder (1 tsp)
• 2 g cayenne pepper powder (⅔ tsp)
• 25 ml olive oil
• 60 g pickle
• 60 g corn
• 50 g red onion
• 100 g mayonnaise

Instructions

1. Add the flour, fine semolina, salt, yeast, honey, and lukewarm water to a deep bowl. Mix well and knead for 10-12 minutes until smooth.

2. Cover the dough and let it rise for 1 hour in a warm place at home or until it doubles in size.

3. Deflate the dough and divide it into 9 equal pieces. Shape them into balls.

4. Take a ball of dough and roll it flat into an oval. Then fold the dough in half.

5. Coat the dough on both sides with fine semolina. Place the dough on a sheet of parchment paper and let it rise for 30 minutes, or until it doubles in size.

6. Wash and cut the chicken thighs into pieces. Place them in a deep bowl along with the coriander powder, turmeric, cumin powder, onion powder, garlic powder, cayenne pepper, and olive oil. Mix well.

7. Heat a frying pan over medium-high heat and add the chicken thighs. Cook for 5-6 minutes, or until they are cooked through. Let the chicken cool.

8. In a bowl, combine the chopped pickles, corn, diced red onion, and mayonnaise. Mix together.

9. Heat a skillet with a thick bottom over medium heat. Cook the bread rolls for a few minutes on each side.