Nachos Chicken Bread

41 mins
Serves 9
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Directions

  1. 1Put the flour, finely ground nacho chips, cayenne pepper, yeast, sunflower oil, honey, salt, and lukewarm water in a large bowl. Mix everything well and knead the dough for 10-12 minutes until smooth and elastic.
  2. 2Put the flour, finely ground nacho chips, cayenne pepper, yeast, sunflower oil, honey, salt, and lukewarm water in a large bowl. Mix everything well and knead the dough for 10-12 minutes until smooth and elastic.
  3. 3Put the flour, finely ground nacho chips, cayenne pepper, yeast, sunflower oil, honey, salt, and lukewarm water in a large bowl. Mix everything well and knead the dough for 10-12 minutes until smooth and elastic.
  4. 4Cover the bowl and let the dough rise for 1 hour in a warm place, or until it has doubled in size.
  5. 5Cover the bowl and let the dough rise for 1 hour in a warm place, or until it has doubled in size.
  6. 6Cover the bowl and let the dough rise for 1 hour in a warm place, or until it has doubled in size.
  7. 7Divide the dough into 9 equal pieces (about 79 grams each).
  8. 8Divide the dough into 9 equal pieces (about 79 grams each).
  9. 9Divide the dough into 9 equal pieces (about 79 grams each).
  10. 10Take a piece of dough, press it flat, and fold it inward to form a round ball. Repeat for the remaining dough pieces.
  11. 11Take a piece of dough, press it flat, and fold it inward to form a round ball. Repeat for the remaining dough pieces.
  12. 12Take a piece of dough, press it flat, and fold it inward to form a round ball. Repeat for the remaining dough pieces.
  13. 13Roll each dough ball flat with a rolling pin into an oval shape.
  14. 14Roll each dough ball flat with a rolling pin into an oval shape.
  15. 15Roll each dough ball flat with a rolling pin into an oval shape.
  16. 16Place the dough pieces on a baking sheet lined with parchment paper.
  17. 17Place the dough pieces on a baking sheet lined with parchment paper.
  18. 18Place the dough pieces on a baking sheet lined with parchment paper.
  19. 19Let them rise again for 30 minutes, or until doubled in size.
  20. 20Let them rise again for 30 minutes, or until doubled in size.
  21. 21Let them rise again for 30 minutes, or until doubled in size.
  22. 22Heat a pan/skillet with a heavy bottom over medium heat.
  23. 23Heat a pan/skillet with a heavy bottom over medium heat.
  24. 24Heat a pan/skillet with a heavy bottom over medium heat.
  25. 25Cook the buns for a few minutes on each side until golden brown.
  26. 26Cook the buns for a few minutes on each side until golden brown.
  27. 27Cook the buns for a few minutes on each side until golden brown.
  28. 28Heat the olive oil in a pan over medium heat.
  29. 29Heat the olive oil in a pan over medium heat.
  30. 30Heat the olive oil in a pan over medium heat.
  31. 31Add the chopped onion and cook for 3-4 minutes.
  32. 32Add the chopped onion and cook for 3-4 minutes.
  33. 33Add the chopped onion and cook for 3-4 minutes.
  34. 34Then add the chicken, salt, cumin, paprika powder, cayenne pepper, dried parsley, garlic powder, onion powder, and water.
  35. 35Then add the chicken, salt, cumin, paprika powder, cayenne pepper, dried parsley, garlic powder, onion powder, and water.
  36. 36Then add the chicken, salt, cumin, paprika powder, cayenne pepper, dried parsley, garlic powder, onion powder, and water.
  37. 37Cook for 5-6 minutes until the chicken is cooked through.
  38. 38Cook for 5-6 minutes until the chicken is cooked through.
  39. 39Cook for 5-6 minutes until the chicken is cooked through.
  40. 40Remove the pan from the heat and add the cheddar cheese, allowing it to melt.
  41. 41Remove the pan from the heat and add the cheddar cheese, allowing it to melt.
  42. 42Remove the pan from the heat and add the cheddar cheese, allowing it to melt.
  43. 43Mix the iceberg lettuce with mayonnaise and a dash of samurai sauce.
  44. 44Mix the iceberg lettuce with mayonnaise and a dash of samurai sauce.
  45. 45Mix the iceberg lettuce with mayonnaise and a dash of samurai sauce.
  46. 46Cut a bun in half and fill it with the lettuce mix, chicken, avocado, and nacho cheese chips.
  47. 47Cut a bun in half and fill it with the lettuce mix, chicken, avocado, and nacho cheese chips.
  48. 48Cut a bun in half and fill it with the lettuce mix, chicken, avocado, and nacho cheese chips.
  49. 49Add extra samurai sauce to taste.
  50. 50Add extra samurai sauce to taste.
  51. 51Add extra samurai sauce to taste.

Ingredients

  • 400 gr all-purpose flour
  • 400 gr all-purpose flour
  • 400 gr all-purpose flour
  • 50 gr finely ground nachos
  • 50 gr finely ground nachos
  • 50 gr finely ground nachos
  • 2 gr cayenne pepper
  • 2 gr cayenne pepper
  • 2 gr cayenne pepper
  • 7 gr instant yeast
  • 7 gr instant yeast
  • 7 gr instant yeast
  • 30 ml sunflower oil
  • 30 ml sunflower oil
  • 30 ml sunflower oil
  • 10 gr honey
  • 10 gr honey
  • 10 gr honey
  • 7 gr salt
  • 7 gr salt
  • 7 gr salt
  • 235 ml lukewarm water
  • 235 ml lukewarm water
  • 235 ml lukewarm water
  • 30 ml olive oil
  • 30 ml olive oil
  • 30 ml olive oil
  • 150 gr yellow onion
  • 150 gr yellow onion
  • 150 gr yellow onion
  • 350 gr chicken
  • 350 gr chicken
  • 350 gr chicken
  • 3 gr salt
  • 3 gr salt
  • 3 gr salt
  • 3 gr cumin
  • 3 gr cumin
  • 3 gr cumin
  • 3 gr paprika powder
  • 3 gr paprika powder
  • 3 gr paprika powder
  • 2 gr cayenne pepper
  • 2 gr cayenne pepper
  • 2 gr cayenne pepper
  • 1 gr dried parsley
  • 1 gr dried parsley
  • 1 gr dried parsley
  • 2 gr garlic powder
  • 2 gr garlic powder
  • 2 gr garlic powder
  • 2 gr onion powder
  • 2 gr onion powder
  • 2 gr onion powder
  • 50 ml water
  • 50 ml water
  • 50 ml water
  • 0 cheddar cheese
  • 0 cheddar cheese
  • 0 cheddar cheese
  • 0 lettuce mix
  • 0 lettuce mix
  • 0 lettuce mix
  • 0 mayonnaise
  • 0 mayonnaise
  • 0 mayonnaise
  • 0 samurai sauce
  • 0 samurai sauce
  • 0 samurai sauce
  • 0 avocado
  • 0 avocado
  • 0 avocado
  • 0 nacho cheese chips
  • 0 nacho cheese chips
  • 0 nacho cheese chips

Equipment

large bowlrolling pinbaking sheetparchment paperpan/skillet