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Dough
400g flour (all purpose flour)
50g nachos (finely ground nachos)
2g cayenne pepper (2/3 tsp)
7g instant yeast
30ml sunflower oil
10g honey
7g salt (1tsp)
235ml water (warm water)
- Chicken Mix
• 30ml olive oil
• 150g yellow onion (1 yellow onion)
350g chicken
3g salt (½ tsp)
3g cumin (1 tsp)
3g paprika powder (1 tsp)
2g cayenne pepper (2/3 tsp)
1g dried parsley
2g garlic powder (2/3 tsp)
2g onion powder (2/3 tsp)
50ml water
cheddar cheese
to serve
lettuce mix (with mayonnaise and samurai sauce)
avocado
samurai sauce (or sriracha)
Nacho cheese chips
Make the bread: Place the flour, finely ground nacho chips, cayenne pepper, yeast, sunflower oil, honey, salt and warm water in a large bowl.
Mix everything well and knead the dough for 10-12 minutes until smooth and elastic.
Cover the bowl and let the dough rise for 1 hour in a warm place, or until doubled in size.
Divide the dough into equal pieces.
Take a piece of dough, press it and fold it inwards to form a round ball. Repeat for the remaining pieces of dough.
Roll each flat dough ball with a rolling pin into an oval shape. Preheat the oven to 200 ° C and bake the rolls for about 10-12 minutes until golden brown. Chicken Mix Preparation: Heat olive oil in a skillet over medium heat.
Add chopped onion and cook for
3-4 minutes. Then add chicken, salt, cumin, paprika powder, cayenne pepper, dried parsley, garlic powder, onion powder and water.
Cook for 5-6 minutes until chicken is cooked. Remove pan from heat and add cheddar cheese, allowing it to melt.
Pairing: Mix iceberg lettuce with mayonnaise and a dash of samurai sauce.
Slice a bun in half and fill with lettuce, chicken, avocado and nacho cheese mixture. and Enjoy 😋 #sorts

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