Step By Step On How To Make Homemade Caterpillar Bread

Jinsi Ya Kutengeneza Mkate Wa Nyama

The filling can be anything you prefer; it can be cheese, meat, vegetable, chicken etc.

Filling Ingredients:

300gm chicken
1 small onion, chopped {optional}

1 to 2 small carrots, well shredded

Salt to taste

1 tablespoon oil

1 teaspoon of lemon juice or 1/2 teaspoon lime powder

1-2 tablespoons of yoghurt {optional}

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon curry powder

1 cube maggi {optional}

1/2 teaspoon coriander powder

1 teaspoon chilli powder or to taste {optional}

{12/ teaspoon salt, 1/2 teaspoon ginger paste and 1/2 teaspoon garlic paste for boiling chicken}



A} Boil the chicken till well cooked, with salt, ginger and garlic. Set aside to cool down, then shred it {remove the bones or use boneless, chicken breast}
B} Heat a pan and add oil.
C} when the oil is hot, add the onions and let them fry whilst stirring until translucent.
D} Add the ginger and garlic, stir for few seconds, then add in all the spices plus salt, stir for a minute
E} Add the shredded chicken and shredded carrots plus 1 tablespoon of water, cook until the chicken colour changes to kind of  brown .
F} Add lemon juice {if you are using liquid not powder}
G} Adjust salt and chilli to taste

Ingredients for Dough
2 cups Plan flour
1 teaspoon instant yeast
1 & 3/4 cup warm milk
Pinch of baking powder
2 tablespoon oil
1 tablespoon milk powder
1 tablespoon melted butter
1/2 teaspoon sugar
1 teaspoon salt
1 tablespoon melted butter
1 egg, lightly beaten and divided in half


Extra Ingredients:

Enough Haba Soda Seeds {habasoda seeds}

Enough Sesame Seeds


A} Sieve the flour, then add milk powder, baking powder, sugar, yeast and salt.
B} Add the oil, butter and half the egg (Keep the half aside for brushing the bread later) and mix together.
C} Add the milk gradually whilst kneading. You might not need it all, make sure you add it sparingly until your dough is nice and soft. In case if you may need more milk to get a soft dough consistency, feel free to warm a little more and use.
D} Knead for a good 8-10 minutes. The more you knead the softer the bread results will be.
E} Touch a bit of oil with your fingertips and apply all over the ball of dough.
F} Cover in a bowl and set aside for 40 minutes to an hour for it to double in size.
G} Divide the dough into 5 to 6  sections.
H} Start rolling each one into an oval/rectangular shape, about quarter inch or less thickness.
I} Add your filling on the one side about a quarter of the way into the oval on one of the longer sides of the dough
J} Roll out the dough to cover the filling.
K} Cut strips about a third of the way into the oval on one of the longer sides {the opposite side of rolled out dough}.

L} Brush with egg wash or butter {I prefer the egg wash}.
M} Roll gently over where you made strips. The strips will cover the top of the bun and will make the bun look beautiful. OR cover the top of the bun by gently placing the strips all over the bun one at a time as seen on the photo below

N} Try and pinch the ends of the strips under the dough so they don’t open up during baking.
O} Place on a greased tray
P} Repeat with the rest of the balls of dough.

Q} Cover with a light kitchen towel and allow the buns to rest for about 30 minutes to allow them to expand again slightly.
R} Brush the remaining half egg over the bread. You can sprinkle sesame seeds, black seeds or both seeds {Optional}.

S} Bake them in a preheated oven at 180 C for about 18-20 minutes or until the buns are done and golden.
T} Remove and brush them with some butter
U} Keep them covered with a kitchen towel to retain their softness until time for serving.

Written by Farhat

Farhat Abbas

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