Directions
In a bowl mix all-purpose flour, powder sugar, and yeast. Add salt, melted butter, and eggs, and again mix it well.
Add milk gradually and knead until a soft and smooth dough is formed.
Leave it to rest for 1-2 hours or until it has doubled in size.
In a pan, heat butter, add chopped onions and saute it for a few seconds.
Add all-purpose flour and cook for 1-2 minutes.
Now add Milk and mix it well to avoid lumps forming.
Once the sauce becomes thick add Salt, National Black Pepper Powder, and boiled chicken.
Mix it well and cook for a few minutes.
Now roll out the dough with the help of a rolling pin.
Add National Classic Mayo in the center of the dough and spread it evenly.
Place the chicken filling, and make slits/cuts with the help of a knife on both of the longer sides.
Start bringing the top most slit ends across from each other alternately.
Keep going, remember to alternate, left to right and right to left.
Put the dough in a baking tray, and apply egg yolk.
Preheat the cooking pot on high flame for 10 minutes.
Place Chicken bread in a cooking pot, cover, and bake on medium to low flame for 20-30 minutes.
Brush some butter once it is completely done.
Serve it with National Chili Garlic Sauce and National Classic Mayo and enjoy.
