Bread With Chicken And Nachos

Making the bread

Put the flour, finely crushed nacho chips, cayenne pepper powder, yeast, sunflower oil, honey, salt, and lukewarm water in a large bowl. Mix well and knead the dough for 10-12 minutes until smooth.

Cover the bowl and let the dough rise in a warm place for 1 hour, or until it has doubled in size.

Divide the dough into 9 equal pieces (about 80 grams each)

Take a piece of dough, press it flat, and fold it inward to form a ball. Repeat this.

Roll each ball flat with a rolling pin into an oval shape.

Place the dough pieces on a baking sheet lined with parchment paper. Let them rise again for 30 minutes, or until they've doubled in size.

Heat a heavy-bottomed frying pan over medium heat. Cook the bread on each side for a few minutes until golden brown.

Prepating the chicken mixture

Heat the olive oil in a frying pan over medium heat. Add the chopped onion and cook for 3-4 minutes. Then add the chicken, salt, cumin powder, red bell pepper, cayenne pepper powder, dried parsley, garlic powder, onion powder, and water. Cook for 5-6 minutes until the chicken is done. Remove the pan from the heat and stir in the cheddar cheese until it melts.

Serving

Mix the iceberg lettuce with mayonnaise and a splash of samurai sauce.

Cut open a bread roll and fill it with the lettuce mix, chicken, avocado, and nacho cheese chips. Add extra samurai sauce to taste.