Ingredients

• 400 g flour (all-purpose flour)
• 50 g nacho cheese chips (crushed nachos)
• 2 g cayenne pepper powder (⅔ tsp)
• 7 g instant yeast (1 tbsp)
• 30 ml sunflower oil
• 10 g honey
• 7 g salt (1⅙ tsp)
• 235 ml water (lukewarm water)
• 30 ml olive oil
• 150 g yellow onion (1 yellow onion)
• 350 g chicken (chicken breast or chicken thighs)
• 3 g salt (½ tsp)
• 3 g cumin powder (1 tsp)
• 3 g red bell pepper powder (1 tsp)
• 2 g cayenne pepper powder (⅔ tsp)
• 1 g dried parsley
• 2 g garlic powder (⅔ tsp)
• 2 g onion powder (⅔ tsp)
• 50 ml water
• cheddar
• lettuce mixture (with mayonnaise and samaurai sauce)
• avocado
• samurai sauce
• nacho cheese chips

Instructions

1. Put the flour, finely crushed nacho chips, cayenne pepper powder, yeast, sunflower oil, honey, salt, and lukewarm water in a large bowl. Mix well and knead the dough for 10-12 minutes until smooth.

2. Cover the bowl and let the dough rise in a warm place for 1 hour, or until it has doubled in size.

3. Divide the dough into 9 equal pieces (about 80 grams each)

4. Take a piece of dough, press it flat, and fold it inward to form a ball. Repeat this.

5. Roll each ball flat with a rolling pin into an oval shape.

6. Place the dough pieces on a baking sheet lined with parchment paper. Let them rise again for 30 minutes, or until they've doubled in size.

7. Heat a heavy-bottomed frying pan over medium heat. Cook the bread on each side for a few minutes until golden brown.

8. Heat the olive oil in a frying pan over medium heat. Add the chopped onion and cook for 3-4 minutes. Then add the chicken, salt, cumin powder, red bell pepper, cayenne pepper powder, dried parsley, garlic powder, onion powder, and water. Cook for 5-6 minutes until the chicken is done. Remove the pan from the heat and stir in the cheddar cheese until it melts.

9. Mix the iceberg lettuce with mayonnaise and a splash of samurai sauce.

10. Cut open a bread roll and fill it with the lettuce mix, chicken, avocado, and nacho cheese chips. Add extra samurai sauce to taste.