INGREDIENTS

FOR THE FILLING

1 large bell pepper thinly sliced
1 small Onion thinly sliced
1 small Tomato diced
1 cup Chicken boiled and shredded
1/2 tsp Pepper
1/2 tsp Dried rosemary
1/2 tsp Dried mint
2 tsp Olive oil
Salt

FOR THE BRAID

3.5 grams Dried active Yeast
1 and a 1/2 cups Unbleached all purpose flour
1/2 cup Warm water
1 tsp Honey
1 tsp Olive oil
Salt
1 tbsp Egg wash

PROCEDURE

FOR THE FILLING

1. Heat oil in a saute pan, add onion saute for a about a minute then add tomato allow it to cook for about 2-3 minutes then add the bell pepper. Saute until water disappears.

2. Add the shredded chicken followed by rosemary, mint, pepper and salt. Saute for 2-3 minutes remove from flame allow it to cool.

FOR THE BRAID

1. Add the yeast to 1/4th cup of warm water. In about 5-10 minutes it will start to froth.

2. In a large mixing bowl combine flour and salt. Add the yeast water to the flour, honey and the remaining half cup water knead well to make a smooth dough.
If you need more water you may add it but make sure its warm.

3. Now oil the bowl, cover with plastic wrap and allow the dough to sit for about an hour to double in size.

4. Once doubled in size punch down the air in the dough.

ASSEMBLING

1. Oil the working platform and the rolling pin. Now roll the dough to form a long oval about 15 to 20 inches in height and 5-7 inches in width.

2. Place the cooled chicken filling lined vertically excatly in the center of the rolled dough.

3. Cut one inch wide strips on either sides of the filling in a slightly slanted direction.

4. Fold the strips over the chicken alternately from both the sides. Pinch to seal.

5. Brush the braid with egg wash and bake in a preheated oven for about 20-25 minutes or until golden brown.

ENJOY !