AuthorSaf-instantMix 2 cups of all-purpose flour with salt, oil and butter
Add Saf-instant yeast with sugar.
Add lukewarm milk gradually until you form a soft dough.
Cover the dough and let it rest for 2 hours to allow it to rise.
In a pan, heat ¼ cup of oil over medium heat.
Add a small chopped onion and sauté for a few seconds until softened.
Then, add 300 grams of julienne-cut chicken and sauté until it turns white.
Next, stir in 1 tablespoon of ginger garlic paste, salt, white and black pepper.
Add to the mix : crushed cumin, oregano, pizza sauce, cream, and mozzarella and cheddar cheese.
Sprinkle in 1 teaspoon of dry parsley, mix well.
Cover the skillet for 3-5 minutes to allow the chicken to become tender.
Add ½ cup of julienne-cut bell peppers and chopped parsley leaves, and mix everything together.
Knead the dough until it's compact, then flatten it into a rectangle shape.
Spread the mixture evenly over one side, then carefully roll up the dough from both ends towards the center.
Let it sit for a second proofing for about 15 minutes.
Once ready, slice the dough into equal portions and arrange them in an oven-proof dish.
Brush the tops with beaten egg, garnish each with a cherry tomato, and sprinkle with oregano.
Bake in the oven for 10-15 minutes until it turns golden brown.
Ingredients
Directions
Mix 2 cups of all-purpose flour with salt, oil and butter
Add Saf-instant yeast with sugar.
Add lukewarm milk gradually until you form a soft dough.
Cover the dough and let it rest for 2 hours to allow it to rise.
In a pan, heat ¼ cup of oil over medium heat.
Add a small chopped onion and sauté for a few seconds until softened.
Then, add 300 grams of julienne-cut chicken and sauté until it turns white.
Next, stir in 1 tablespoon of ginger garlic paste, salt, white and black pepper.
Add to the mix : crushed cumin, oregano, pizza sauce, cream, and mozzarella and cheddar cheese.
Sprinkle in 1 teaspoon of dry parsley, mix well.
Cover the skillet for 3-5 minutes to allow the chicken to become tender.
Add ½ cup of julienne-cut bell peppers and chopped parsley leaves, and mix everything together.
Knead the dough until it's compact, then flatten it into a rectangle shape.
Spread the mixture evenly over one side, then carefully roll up the dough from both ends towards the center.
Let it sit for a second proofing for about 15 minutes.
Once ready, slice the dough into equal portions and arrange them in an oven-proof dish.
Brush the tops with beaten egg, garnish each with a cherry tomato, and sprinkle with oregano.
Bake in the oven for 10-15 minutes until it turns golden brown.
