Ingredients

• 200 g flour (all-purpose flour)
• 200 g fine semolina
• 7 g salt (1⅙ tsp)
• 15 g granulated sugar
• 7 g instant yeast (1 tbsp)
• 30 ml sunflower oil
• 235 ml water (lukewarm)
• 8 eggs ((m))
• 100 g mayonnaise
• 10 g sambal
• 50 g chili sauce
• 60 g pickles (2 pickles)
• 40 g red onion (half red onion)
• 3 g curry powder (1 tsp)
• salt (to taste)

Instructions

1. Place the flour, fine semolina, salt, sugar, yeast, sunflower oil, and water in a large bowl. Mix well and knead for 10-12 minutes until smooth.

2. Cover the dough and let it rise in a warm spot for 1 hour, or until it doubles in size.

3. Bring a pot of water to a boil. Add the eggs (ensure the eggs are fully submerged) and boil for about 10-15 minutes until hard-boiled. Rinse with cold water and peel the eggs.

4. Slice the hard-boiled egg whites lengthwise and remove the yolks. Set the halved whites and yolks aside. Chop the egg whites into small pieces and mash the yolks.

5. Take the bowl with the yolks and add the mayonnaise, sambal, chili sauce, pickles, red onion, curry powder, and salt. Mix well.

6. Add the chopped egg whites and mix together. Set the egg salad aside.

7. Take the dough and divide it into 16 pieces. Shape into small balls.

8. Use a rolling pin to flatten the balls.

9. Sprinkle some fine semolina on a plate. Coat both sides of the dough with the semolina.

10. Place the dough on a baking sheet lined with parchment paper. Let the dough rise for 30 minutes, or until it doubles in size.

11. Heat a skillet (with a thick bottom) over medium heat. Cook the mini thasnift on both sides until done. Cover the bread immediately with a clean tea towel to keep them soft.

12. Take a mini thasnift and fill it with the egg salad.