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Braided Chicken Bread

Falak
Print Recipe
Course Appetizer
Cuisine American, South Asian
Servings 4 breads

Ingredients
  

Dough Ingredients

  • 4 cups all purpose flour
  • 2 ΒΌ teaspoon instant dry yeast
  • 1 teaspoon salt
  • 4 tablespoons oil
  • 1 egg
  • 1 teaspoon sugar
  • 2 tablespoons milk powder (optional)
  • Warm water (should not be hot!)

Filling Ingredients :

  • 500 g boiled and shredded chicken
  • 2 tablespoons oil
  • 1/4 cup chopped onions
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon black pepper powder
  • 1/2 teaspoon crushed red chilli flakes
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon chicken powder (optional)
  • 2 tablespoons Sriracha (reduce for less heat)
  • 2 tablespoons all purpose flour
  • 1 cup milk room temperature

Topping

  • 1 egg + 1 tablespoon oil
  • oil for brushing

Instructions
 

Step#1: Prepare the dough:

  • Except the water, mix all the ingredients in a bowl and give it a stir.
  • Then slowly start to add the water and keep kneading until the dough comes together. Keep kneading till you get a soft dough. Water quantity may need to be adjusted.
  • Lightly grease the surface of the dough. Cover the dough and keep in a warm place untill it rises (1/2 -1 hour).

Step#2: Prepare the filling

  • On medium- high heat, add oil in a pan and add the chopped onions and saute until translucent.
  • Add the ginger-garlic paste and saute for 1 minute.
  • Add the shredded chicken and saute for 1 minute.
  • Then add the following spices - black pepper powder, crushed red chili flakes, oregano, cumin powder, chicken powder and siracha. Saute for 1 minute more.
  • Now add the all purpose flour, saute for 1 minute and add the milk stirring continuously. The mixture will start to thicken.
  • Taste for salt and adjust and remove from the heat when the mixture is .relatively dry.
  • Allow the mixture to cool completely.

Step#3 - Assembling

  • Divide the dough into 4 balls.
  • Roll into a rectangular shape. Transfer onto the baking dish and snip the opposite sides creating strips using a knife or pizza cutter.
  • Put some filling in the centre (don't overfill) and overlap the strips to create a criss cross pattern; pressing lightly to secure the ends.
  • Brush with egg + oil mixture.
  • Bake at 400F for 30 minutes.
  • Then broil on high for 3-4 minutes to get a golden color.
  • Remove and immediately lightly brush butter on it and cover with a tea towel for 5 minutes. This will make the bread super soft.

Notes

  1. Don't put too much filling. During baking, the filling will bubble out between the criss cross patterns.
  2. When putting together the dough ingredients, keep the salt away from the yeast. Salt kills the yeast !
  3. Water used for kneading the dough should be lukewarm, not hot or the yeast will die.
  4. If you don't want to brush the bread with egg wash before baking, you can also brush on a little bit of milk mixed with oil.
  5. Any leftover bread can be wrapped tightly in cling film, and frozen for up to 1 month. To reheat, thaw completely overnight in the fridge, and bake in the oven at 350F C for 10-15 minutes or until it's warmed through.
  6. Any leftover chicken filling can be refrigerated in an airtight container for 4-5 days. The filling can be used to make sandwiches.