Spicy chicken in selfmade puff bread

Combine the flour, fine semolina, dried salad herbs, salt, sugar, yeast, sunflower oil, lukewarm milk, and lukewarm water in a deep bowl. Mix well and knead until smooth (10-12 minutes). Cover the dough and let it rise for 1 hour in a warm place or until it doubles in size.

Wash and cut the chicken thighs into small pieces, and place them in a deep bowl. Add the salt, ras el kouzina, paprika powder, cayenne pepper, onion powder, salad herbs, and sunflower oil. Mix well and cover, then refrigerate.

Finely chop the lettuce. Peel and finely chop the red onion. Dice the pickle. Place the lettuce, red onion, pickle, mayonnaise, and salad herbs in a deep bowl. Mix well and cover, then refrigerate.

Divide the dough into 16 pieces (50 grams each) and shape them into smooth balls.

Take a piece of dough and roll it flat with a rolling pin to a diameter of 12 cm.

Place the dough on a plate lined with parchment paper and let it rise for 30 minutes or until doubled in size.

Preheat the oven to 230°C (446°F) and bake the bread for 8-12 minutes. Keep an eye on the baking time.

Meanwhile, you can cook the chicken. Heat a frying pan over medium-high heat. Add the chicken and cook for 4-5 minutes. Then add the chili sauce, sambal, sweet soy sauce, and honey. Cook briefly and mix well.

Take a piece of bread and slice it open. Fill it with the salad and spicychicken. Bismillah, enjoy your meal!