Directions
- 1In a bowl, mix the flour, baking powder, and salt.
- 2Add honey, butter, and lukewarm water.
- 3Knead for 10-12 minutes until smooth. Cover and let it rest for 30 minutes.
- 4In a bowl, combine milk, egg, salt, cayenne powder, black pepper, and onion powder. Mix well.
- 5Wash and cut the chicken thighs into pieces. Add to milk mixture, mix well, and set aside.
- 6Mix cornstarch, flour, onion powder, black pepper, and salt in another bowl.
- 7Coat chicken fully in flour mix and freeze briefly.
- 8Divide dough into 8 equal pieces (105g each) and shape into balls.
- 9Grease hands with oil and flatten dough balls on a greased work surface.
- 10Let rest for 30 minutes.
- 11Grease work surface and place dough on it, then spread thinly (38x35 cm). Fold top and bottom towards center; then fold in sides to create a square and press lightly.
- 12Place on baking tray, fold the top and bottom to form a rectangle.
- 13Bake at 200°C (400°F) for 20-25 minutes until golden brown.
- 14Fry chicken in sunflower oil until golden brown and cooked through.
- 15Slice the bread open and fill with lettuce, crispy chicken, and sauce of your choice.
Ingredients
- 650 g flour
- 6 g baking powder
- 16 g salt
- 15 g honey
- 30 g unsalted butter
- 280 ml lukewarm water
- 100 ml milk
- 1 medium egg
- 3 g cayenne powder
- 2 g black pepper
- 5 g onion powder
- 500 g chicken thighs
- 150 g cornstarch
- 40 ml sunflower oil
- 8 leaves lettuce
- 8 servings sauce
Equipment
bowlspatulafrying panbaking trayknife
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