This recipe is inspired by the stuffed bread sold in bakeries back home in Pakistan. You would be served this snack at every tea party or family gathering. It was impressive to look at, with its braided crust stuffed with a creamy, lightly spiced chicken filling.
For the Dough Flour Yeast Milk Salt Eggs Sugar Warm Water For the Creamy Chicken Filling Chicken Onion Salt & Pepper Fresh coriander Green chillies Flour Butter Milk Sesame seeds
1 hour and 35 minutes
Add the yeast: Now pour in the yeast mixture, and mix until thouroughly combined. Now knead the dough for 8-10 minutes by hand or using a stand mixer. The dough is read when it's smooth and soft, and upon pressing with a finger it gently springs back.