Chicken Rolls

In a deep bowl, combine the flour, yeast, sugar, salt, sunflower oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth.

Cover the dough and let it rise in a warm place at home for 1 hour, or until it doubles in size.

Heat olive oil in a skillet over medium-high heat. Add the chicken pieces, along with coriander powder, turmeric, cayenne pepper, onion powder, garlic powder, and cumin powder. Mix well and cook for 3-4 minutes.

Add the bell pepper, carrot, yellow onion, and zucchini to the skillet. Mix well. Crumble the chicken stock cube over the pan and cook for 4-5 minutes. Finally, add the grated cheese and cook for 1 minute. Allow the chicken mixture to cool.

Deflate the dough and divide it into 3 equal portions, each weighing 185 grams.

Take a piece of dough and roll it out on a floured work surface into a long oval shape, approximately 50x15 cm.

Spread sauce of your choice along the length of the dough, then evenly distribute a portion of the chicken mixture on top. Roll the dough tightly to fully encase the chicken mixture. Slice the filled chicken roll into pieces.

Place the rolls on a baking sheet lined with parchment paper. Brush them with a beaten egg and garnish with shredded cheese and green olives.

Place the rolls in a preheated oven at 200 °C (390 °F). Bake for 12-18 minutes, or until the rolls are golden brown.