Pan Bread Filled With Chicken And Salad
Prep Time
2 h 10 min
Porties
Serveert 9
Niveau
Medium
Prepare this bread, where the blend of soft and crispy textures pairs perfectly with the savory flavor of tender chicken thighs and refreshing salad! Each bite is simply delicious!
Ingrediënten
Prepare this bread, where the blend of soft and crispy textures pairs perfectly with the savory flavor of tender chicken thighs and refreshing salad! Each bite is simply delicious!
Stappenplan
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. |
