Ingredients:

• For the dough: 225 gm – white bread flour
• 1/2 tbsp – Olive oil
• 90 ml – warm water
• 1 – Egg
• 1 tsp – salt
• 1 tsp – dried Yeast
• For the filling: 3 – Spring onion chopped
• 1/2 – Onion medium sized chopped
• 1 tbsp – Chicken (cooked and shredded into pieces)
• 1/2 tbsp – Sunflower oil
• 140 ml – sour Cream
• 70 ml – Milk
• 2 – eggs lightly beaten
• 1 tbsp – fresh Basil leaves chopped
• 2 tbsp – mixed pepper chopped
• salt and pepper to taste

Method:

1. First prepare the dough, by mixing the dough ingredients together in a large bowl, making it into a smooth dough.
2. Place the dough in a clean, oiled bowl and cover it with a cling film, leave it in a warm place to double in size.
3. Once the dough has risen, knock the air back and roll it out into a rectangle to fit a square tin of 23 cm.
4. Prepare the filling by beating the sour cream, milk, eggs, basil leaves, salt and pepper.
5. Heat the oil in a pan, add spring onion and onion, saute for 3 minutes in medium heat until the onion becomes translucent.
6. Preheat the oven to 190 degree Celsius.
7. Spread the onion mixture on top the rolled out dough, sprinkle with chicken and mixed pepper, finally pour the sour cream and egg mixture on top of it.
8. Bake it in the preheated oven for 30 to 35 minutes or until the filling is set and browned around the corners of the bread.
9. Serve the bread hot or warm with salad.
10. Recipe Courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz