Pairs well with Cheesy Onion Bread Pockets
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Cheesy Onion Bread Pockets
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Crispy, savory bread pockets loaded with cheesy chicken filling, perfect for snack time or a fun twist to your everyday meal.
00:01:00 total
Serves 6
medium
Snack
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Ingredients
- cooking oil - 5-6 tablespoons total (for chicken filling and dough)
- onion - 1 medium + as required (sliced for filling and topping)
- boneless chicken cubes - 500 grams (for filling)
- ginger garlic paste - 1 tablespoon (for chicken filling)
- paprika powder - 1 1/2 teaspoons (for chicken filling)
- turmeric powder - 1/4 teaspoon (for chicken filling)
- dried oregano - 2 teaspoons (for chicken filling)
- Himalayan pink salt - 1 1/2 teaspoons total (for chicken filling and dough)
- soy sauce - 1 tablespoon (for chicken filling)
- cheddar cheese - 60 grams (1/2 cup) (for chicken filling)
- mayonnaise - 1/3 cup (for chicken filling)
- chilli garlic sauce - 2 tablespoons (for chicken filling)
- sriracha sauce - 1 tablespoon (for chicken filling)
- warm water - 1/2 cup (for dough proofing)
- caster sugar - 1 tablespoon (for dough proofing)
- instant yeast - 2 teaspoons (for dough proofing)
- warm milk - 1/4 cup + as required (for dough and brushing)
- all-purpose flour - 2 1/2 cups (sifted, for dough)
- butter - as required (soft, for spreading)
- mozzarella cheese - as required (for topping inside bread pockets)
- red chilli flakes - as required (for sprinkling)
- lettuce leaf - as required (for serving)
Instructions
- Prepare Chicken Filling: Heat cooking oil in a frying pan. Add sliced onion and fry until light golden. Add boneless chicken cubes and ginger garlic paste; mix well until chicken changes color.
- Cook Chicken with Spices: Add paprika powder, turmeric powder, dried oregano, Himalayan pink salt, and soy sauce. Mix well and cook on medium flame for 4-5 minutes, then on high flame until the mixture dries up.
- Add Cheese and Sauces: Remove from heat, add cheddar cheese and mix until melted. Let the filling cool, then add mayonnaise, chilli garlic sauce, and sriracha sauce. Mix well and set aside.
- Prepare Pita Dough: In a bowl, combine warm water, caster sugar, and instant yeast. Mix well and let proof for 5 minutes until frothy.
- Make Dough: Add warm milk, cooking oil, sifted all-purpose flour, and Himalayan pink salt to the yeast mixture. Mix and knead until a dough forms. Add cooking oil and knead for 1-2 minutes more.
- Proof Dough: Grease the dough with cooking oil, cover with cling film, and let it proof in a warm place for 45 minutes to 1 hour or until doubled in size.
- Shape and Fill Dough: Knead the dough until smooth. Take 80g portions, sprinkle dry flour, and roll out to 6 inches diameter. Place on a baking tray lined with a silicone baking sheet. Mark the dough in half with a dough cutter.
- Assemble Bread Pockets: Apply soft butter on half of the rolled dough and fold the other half over it. Brush with milk, add sliced onion, mozzarella cheese, and sprinkle crushed red chilli flakes.
- Bake: Bake in a preheated oven at 180°C (356°F) on the lower grill for 12-14 minutes.
- Rest and Serve: Remove from oven and cover with kitchen cloth for 15 minutes. Add a lettuce leaf on each pita bread, spoon prepared chicken filling inside, and serve.
