Preheat oven to 200 C.
In a large mixing bowl combine 4 cups of flour, 1 tablespoon instant yeast, 2 tablespoon milk, 1 teaspoon salt, 4 tablespoon oil, 1 egg and 1 teaspoon granulated sugar.
Form the dough by slowly adding warm water. Be sure to do this gradually, as you don't want a very wet dough. Knead the dough for about 10 minutes until it is soft and springs back at the touch of a finger.
Cover the dough and let it rise for about 1 hour in a warm place nearby the oven.
While the dough is rising, prepare the chicken filling.
In a medium sized saucepan, add 2 tablespoons of butter and 2 chopped red onions.
Cook the onions till they are just translucent, we don't want any color on them.
Add 2 tablespoons of flour and let it cook for about 1 minute while stirring continuously.
Pour in 1 1/2 cups of milk and stir slowly until it becomes thick.
Add the shredded chicken, coriander, green chilies, black pepper and salt. Let cool.
After the dough has risen, divide it into 2 equal sized balls.
Roll one dough ball into a rectangular shape. Brush some melted butter over it.
Put your cooled chicken filling in the middle of the rectangle and cut diagonal slits on the longer sides of the rectangle.
Fold over the slits in a criscross fashion, neatly folding at the end. (Refer to to the pictures below to see the method).
Repeat this for the second dough ball.
Brush with egg wash and sprinkle with sesame seeds.
Place the breads on a greased baking tray and bake for about 30 minutes or until the crust is golden brown.
Enjoy with chili garlic ketchup!