Stuffed Chicken & Cheese Bread

Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

Category: Dawat & Eid Specials, Snacks & Appetizers

Difficulty: Intermediate

Servings: 3

Description

A stunning, soft, and savory stuffed chicken and cheese bread baked to golden perfection, featuring an easy, no-knead yeast dough filled with spiced chicken chunks, vegetables, and melted cheese.

Ingredients

For the No-Knead Yeast Dough:

All-purpose flour (maida)
Yeast, sugar, salt, and baking powder
Warm milk and water
Eggs (whites used in dough, 1 yolk reserved for egg wash)
Cooking oil or butter

For the Chicken Filling:

Boneless chicken chunks (or minced chicken)
Finely chopped vegetables (onions, tomatoes, bell peppers, spring onions)
Tomato paste or puree (for color and flavor)
Salt, red chilli powder, coriander powder, black pepper, and garlic powder
Cooking oil

For Assembly & Garnish:

Shredded mozzarella/cheddar cheese
Reserved egg yolk mixed with a splash of water and a pinch of garlic powder (for egg wash)
White sesame seeds, black sesame seeds , or dried herbs for sprinkling (kalonji)

Instructions

1
Prepare the soft dough by combining warm milk, water, sugar, yeast, egg whites, and oil, then gradually mixing in flour, salt, and baking powder using a spatula or spoon without heavy hand-kneading. Cover and let rise for 1 to 2 hours until doubled in size.
2
Cook the chicken filling by sautéing boneless chicken pieces with ginger-garlic paste and spices, adding tomato paste, and tossing in chopped vegetables until tender and completely dry.
3
Punch down the risen dough and divide into two equal portions. Roll each portion into a flat round sheet.
4
Place one dough sheet on a lined baking tray, spread the prepared chicken filling evenly over it, top with a layer of shredded cheese, and cover with the second dough sheet.
5
Seal and tuck the edges tightly so the filling stays secure during baking. Use a glass or bowl to make a light imprint in the center, then score radial sections/cuts around it.
6
Brush the top generously with the reserved egg yolk wash and sprinkle with sesame seeds or kalonji.
7
Bake in a preheated oven at 180°C (approx. 350-375°F) for 20 to 25 minutes until golden brown and baked through.
8
Slice along the scored lines and serve warm!

Note

The dough is designed to be mixed easily with a spatula or spoon, requiring minimal hand-kneading while yielding an exceptionally soft texture.

Make sure the chicken filling is completely dry before placing it between the dough sheets to prevent the bread from becoming soggy.

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