Preheat oven to 200 C and prepare two baking sheets lined with parchment paper or aluminium foil.

Start by proofing the yeast. In a medium sized bowl, combine the water, yeast and sugar and mix well. Cover and let rest for a 5 minutes until the yeast mixture is creamy and frothy.

In a large mixing bowl combine 4 cups of flour, 2 tablespoon milk, 1 teaspoon salt, 4 tablespoon oil, 2 eggs and 1 teaspoon granulated sugar, and the yeast mixture.

Knead the dough using your hands or a stand mixer for about 10 minutes until it is soft and springs back at the touch of a finger.

Form into a ball and place in a greased bowl. Cover the dough and let it rise for about 40 minutes to 1 hour in a warm place nearby the oven.

While the dough is rising, prepare the chicken filling.

In a medium sized saucepan, add 2 tablespoons of butter and 2 chopped red onions.

Cook the onions till they are just translucent, we don't want any color on them.

Add 2 tablespoons of flour and let it cook for about 1 minute while stirring continuously.

Pour in 1 ½ cups of milk and stir slowly until it becomes thick. The sauce is ready when you run a finger down the back of the mixing spoon and it remains.

Add the shredded chicken, coriander, green chilies, black pepper and salt. Mix well and let it cool.

After the dough has risen, divide it into 2 equal sized balls.

Roll one dough ball into a rectangular shape.

Put your cooled chicken filling in the middle of the rectangle and cut diagonal slits on the longer sides of the rectangle.

Fold over the slits in a criscross fashion, neatly folding at the end. (Refer to to the pictures below to see the method).

Repeat this for the second dough ball.

Brush with egg wash and sprinkle with sesame seeds.

Place the breads on a greased baking tray and bake for about 30 minutes or until the crust is golden brown.

Enjoy with chili garlic ketchup or green chutney.