Ingredients

For the dough

  • 2⅔ cups all-purpose flour, plus extra for dusting
  • 2 tsp instant yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • ⅔ cup warm milk
  • ¼ cup plain yoghurt
  • ¼ cup softened butter

For the chicken filling

  • 450–500g boneless chicken, cut into very small pieces
  • ½ cup plain yoghurt
  • 1 tbsp garlic paste
  • 1 tsp salt
  • 1 tsp chilli powder
  • 1 tsp chilli flakes
  • ½ tsp turmeric
  • ½ tsp cumin powder
  • ½ tsp onion powder, optional
  • ½ tsp garam masala
  • 1–2 tbsp olive oil

For the topping

  • 1 egg, beaten with 1 tbsp milk
  • Sesame seeds

Method

1. Prepare the dough

In a large bowl, mix the flour, instant yeast, sugar, and salt.

Add the warm milk, yoghurt, and softened butter. Mix until a dough begins to form, then knead for approximately 8–10 minutes, until smooth and elastic.

Place the dough in a lightly greased bowl, cover it, and leave it somewhere warm for 60–90 minutes, or until doubled in size.

2. Prepare the chicken

Combine the chicken with the yoghurt, garlic paste, salt, chilli powder, chilli flakes, turmeric, cumin powder, onion powder, and garam masala.

Cover and leave to marinate for 20–30 minutes.

Heat the olive oil in a frying pan over medium-high heat. Add the chicken and cook until fully cooked and the excess liquid has evaporated. The filling should be fairly dry so that it does not make the bread soggy.

Remove it from the heat and allow it to cool completely.

3. Assemble the twist bread

Preheat the oven to 190°C conventional or 180°C fan. Line a large baking tray with baking paper.

Once the dough has risen, gently punch it down and divide it into two equal pieces.

Roll each piece into a circle approximately 10 inches wide.

Place one circle on the prepared baking tray. Spread the cooled chicken filling over it, leaving a 1–2cm border around the edge.

Brush the border lightly with egg wash, then place the second dough circle on top. Press the edges together firmly to seal.

Place a small glass or bowl in the centre as a guide. Starting from the edge of the bowl, cut the dough into 16 equal strips, making sure you do not cut through the centre.

Take two neighbouring strips and twist them away from each other two or three times. Pinch their ends together to form one point. Repeat with the remaining strips until you have eight twisted points.

Cover loosely and leave to rest for another 15–20 minutes.

4. Bake

Brush the entire bread with egg wash and sprinkle with sesame seeds.

Bake for 22–28 minutes, or until the bread is puffed, golden brown, and cooked through.

Allow it to cool for 5–10 minutes before serving.

Serve warm 😎