Chicken Stuffed Bread

Hey all! Salaams..

This stuff bread was introduced by my sister when we visited her overseas. Before this I would just look at this recipe online and give it a pass as I wasn’t honestly keen to be trying yeast. But when we made this together in her kitchen, I was surprised to the easy steps it involved and the beautiful bread we had towards the end of the baking! No wonder it tasted out of the world.  This Ramadan I tried this myself for Iftar with the family and no suprises.. it was instantly appreciated and there were requests to make some more.

So, to all bread lovers out there.. you are gonna love this one. Try the bread recipe if you haven’t already.


Cuisine: Continental | Cooking time: 2.5 hrs | Serving: 2 Loaves


For the dough

Maida a.k.a. all purpose flour – 4 cups
Salt – 1tsp
Milk powder – 2 tbsp
Instant yeast – 1 tbsp
Oil – 4 tbsp
Eggs – 2
Sugar – 1 tsp
Sesame seeds – 1 tbsp

For the stuffing

Chicken breast (cooked and shredded) – 1 1/2 cup
Flour – 2 tbsp
Butter – 2 tbsp
Salt  - 1 tsp
Black pepper – 1 tsp
Onions (chopped) – 1 medium
Coriander – 1 cup
Green chillies (chopped) – 3
Milk – 1 cup
Cheese – 1 cup (optional)



Take flour into a clean, dry bowl. Add salt, sugar, milk powder, instant yeast and oil. Mix well using your hands.

Lightly whisk the eggs and add to the flour mixture. Reserve a tbsp for brushing. Add warm milk and knead into a soft and sticky dough. I used the bench top to knead it a little. DO NOT over knead the dough. Make it into a ball and let it rest in a greased bowl in a warm place for about 1 1/2 to 2 hours. The dough should double in size.

Make the stuffing in the mean while. In a pan, heat butter and add chopped onions. When the onions turn translucent, add flour, stir to mix and then add chicken, salt and pepper. Mix well and then add milk. Let the mixture combine well and then add grated cheese, chillies and coriander. Take it off the heat and let it cool.

Check on the dough after 1 1/2 hours. Punch the dough down and place it on a floured surface. Cut it into 2 equal portions and roll one portion to a rough rectangle about 1/4 inch in thickness, while keeping the other half covered all this time. You can turn the oven on at this point.

Spoon the stuffing in the middle of the long side of the dough. Trim the edges horizonally to make strips on each side. Place one strip from the right side over the stuffing and then overlap the string from the left side. Repeat the steps until all the stuffing is covered. You will now have a braided look.

Brush it with egg wash and sprinkle sesame seeds on top. ERWE5086

Repeat the steps to make the second bread loaf.

Place the loaves on a lined baking sheet and put it in a preheated oven on 180 degrees for 15 – 20 mins until done.

Enjoy warm with a sauce of your choice!


More Recipes…


23. June 2017 by Sadaf Ansari
Categories: Baking, Iftaar, Non-Vegetarian | Leave a comment

Leave a Reply

Required fields are marked *

+ two = 6