4 cups all-purpose flour
1/3 cup oil
1 1/2 tbsp yeast
4 tbsp milk powder
2 tbsp sugar
Pinch of salt
Water as needed
Skinless, boneless chicken breast, cut into strips
¼ cup vinegar
1 tbsp tahini
Salt and Pepper
In a bowl of electric mixer fitted with the paddle attachment, mix all dry ingredients. Gradually add water and mix until well combined. cover bowl with foil and let sit until dough has doubled in size for at least one hour.
In the meantime, prepare the stuffing by Sauteing the chicken with oil, salt and pepper.
Add onions, tomatoes, parsley, vinegar and tahini and mix well. Remove from heat and let it become warm before you stuff it.
Spread the dough into a rectangle.
Put the filling inside the dough, then close tightly from above (brush sides of dough with water to close tightly) then make it as a roll.
Form rolled dough into spiral shape then place it in an panggangan tray.
Grease top of the dough with eggs and sesame then bake it in the panggangan at 180ºC for 25 to 35 minutes. Serve