Pan Bread Filled With Chicken And Salad

Add the flour, fine semolina, salt, yeast, honey, and lukewarm water to a deep bowl. Mix well and knead for 10-12 minutes until smooth.

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

Deflate the dough and divide it into 9 equal pieces. Shape them into balls.

Take a ball of dough and roll it flat into an oval. Then fold the dough in half.

Coat the dough on both sides with fine semolina. Place the dough on a sheet of parchment paper and let it rise for 30 minutes, or until it doubles in size.

Wash and cut the chicken thighs into pieces. Place them in a deep bowl along with the coriander powder, turmeric, cumin powder, onion powder, garlic powder, cayenne pepper, and olive oil. Mix well.

Heat a frying pan over medium-high heat and add the chicken thighs. Cook for 5-6 minutes, or until they are cooked through. Let the chicken cool.

In a bowl, combine the chopped pickles, corn, diced red onion, and mayonnaise. Mix together.

Heat a skillet with a thick bottom over medium heat. Cook the bread rolls for a few minutes on each side.