Fluffy Semolina Bread with Chicken

Place the lukewarm milk, yeast, and honey in a deep bowl. Mix well and let it rest for 5 minutes.

Add the semolina, flour, butter, and salt. Knead for 10–12 minutes until smooth and elastic.

Let the dough rise in a warm spot for 1 hour, or until doubled in size.

Deflate the dough and divide it into 10 equal pieces. Shape them into balls.

Roll out one ball into a round sheet about 3–4 mm thick.

Spread with 6 g butter and fold both sides toward the center. Then fold left and right sides inward to create a square.

Roll the square into a rectangle.

Fold the top down and roll it up tightly. Pinch the seam to seal.

Roll out again into a rectangle.

Dip one side of the dough into semolina.

Place the pieces of dough on a baking sheet lined with parchment paper. Make a slit in the middle with a sharp knife. Cover and let it proof a second time. This usually takes half an hour, but it can take longer.

Bake the bread in a preheated oven at 225 °C (440°F) for 8–12 minutes until golden brown. Keep an eye on the baking time.

Heat the olive oil and cook the chicken thighs with onion powder, cayenne powder, garlic powder, chives, and salt for 5–6 minutes. Add the ketjap manis and cheese spread, and cook briefly until creamy.

Fill the bread with the chicken mixture and serve, optionally with fresh vegetables and sauce of your choice.