Cheese Onion Bread With Chicken Salad

Place the lukewarm water, sugar, and yeast in a bowl. Mix well and let sit for 5 minutes.

Add the sunflower oil and yogurt, and mix until combined. Add the flour and salt. Mix/knead for 10 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot or until it doubles in size.

Divide the dough into 8 pieces (64 grams per ball). Shape into balls.

Take one ball and flatten it with a rolling pin (16 cm).

Spread some cream cheese on half of the dough and fold it closed. Spread more cream cheese on top and repeat the process.

Peel the yellow onion and cut it into strips.

Place the dough on a baking tray lined with parchment paper. Garnish with some yellow onion, grated cheese, and crushed chips.

Let the dough rise for 30 minutes in a warm place or until it doubles in size.

Bake in a preheated oven at 200°C (392°F) for 12-15 minutes or until they turn golden brown. Cover the rolls with a tea towel immediately after removing them from the oven.

Heat the sunflower oil in a frying pan over medium heat. Add the yellow onion and cook for 5-8 minutes. Add the chicken pieces, garlic powder, onion powder, chicken seasoning, curry powder, red bell pepper powder, and cayenne pepper powder. Cook for about 6-7 minutes until done.

In a bowl, mix the mayonnaise, Algérienne sauce, and chili sauce. Add the chicken and mix together.

Open the bread and fill with the chicken mixture. Enjoy!