Nachos Bread with Creamy Chicken

Finely grind the nachos (40 g) in a food processor.

In a bowl, combine the flour, baking powder, salt, and ground nachos. Add honey, butter, and lukewarm water. Knead for 10–12 minutes until smooth.

Cover and let it rest for 30 minutes.

Wash the chicken thighs and cut them into cubes. Add the salt, cayenne powder, onion powder, garlic powder, black pepper, and olive oil. Mix well. Set aside.

Divide the dough into 8 equal portions (100 g each) and shape into balls.

Grease your hands and work surface with sunflower oil (approx. 25 ml). Flatten the balls.

Cover the dough and let it rest for another 30 minutes.

Grease the work surface again (about 15 ml per piece). Place a dough ball on it and stretch it with your fingertips into a round sheet of about 30 cm. Grease your hands occasionally to prevent tearing.

Sprinkle some of the nacho crumbs over the dough. Fold the top and bottom toward the center to form a rectangle. Then fold the sides inward to form a square.

Gently press it flat into a 20 cm square. Fold the right and left sides again toward the center to form a rectangle.

Lightly press the dough again.

Place the parcels on a baking sheet lined with parchment paper. Bake in a preheated oven at 200 °C (top and bottom heat) for 20–25 minutes until golden brown. Keep an eye on the oven, as every oven differs.

Heat a deep frying pan over medium heat. Add the chicken mixture and cook for 4–5 minutes. Then add sweet soy sauce and hot chili sauce and cook for another 2–3 minutes. Turn off the heat and stir in the mayonnaise. Mix until creamy.

Serve the warm bread with the chicken mixture, extra nachos, and lettuce.