Ingredients

• 200 g all-purpose flour
• 3.5 g salt ((½ tsp))
• 8 g honey
• 100 ml water
• 30 ml olive oil
• 500 g chicken breast (in strips)
• 4 g ground cumin ((1⅓ tsp))
• 2 g cayenne pepper ((⅔ tsp))
• 2 g paprika ((⅔ tsp))
• 0.5 chicken stock cube
• 75 g yellow onion (half rings )
• 2 garlic cloves
• 50 g red bell pepper (in strips)
• 50 g yellow bell pepper (in strips)
• 50 g green bell pepper (in strips)
• 5 g cornstarch (2 tsps)
• 70 ml water
• 75 g cheddar cheese (grated)
• sliced cheese
• sunflower oil (for frying)

Instructions

1. Prepare all ingredients. Mix the cornstarch with the water in a small bowl and set aside.

2. Place the flour, salt, honey, and water in a large bowl. Knead the dough for 10–12 minutes until smooth. Cover and let it rest for 10 minutes.

3. Heat the olive oil in a frying pan over medium heat. Add the chicken, cumin, cayenne pepper, paprika, and crumbled stock cube. Cook for 4–5 minutes.

4. Add the yellow onion, garlic, and bell peppers. Stir-fry for 2–3 minutes.

5. Pour in the cornstarch mixture and cook until the mixture thickens.

6. Add the grated cheddar and stir well until the cheese has melted. Let the chicken mixture cool.

7. Divide the dough into 6 equal pieces and shape them into balls. Take a ball and roll out into a circle.

8. Place a slice of cheese on one half of the dough and spread some of the chicken fajita filling on top. Add an extra slice of cheese if desired.

9. Lightly moisten the edges with water. Fold the dough and press the edges to seal.

10. Place the filled dough on a sheet of parchment paper and repeat with the rest.

11. Heat a heavy-bottomed frying pan with a little oil. Cook the breads over medium heat on both sides until golden brown and fully cooked.