Activate the yeast

• Add the lukewarm water, yeast and honey to a large bowl.
• Mix well and let it sit.

Make the dough

• Add the sunflower oil, flour and salt.
• Knead until smooth.

Let the dough rise

• Cover the dough and let it rise in a warm spot until doubled in size.

Cook the chicken filling

• Heat the olive oil in a frying pan over medium heat.
• Add the chopped chicken thighs, salt, garlic powder, paprika, ground cumin, cayenne pepper and black pepper.
• Cook, then add the finely chopped yellow onion and cook.

Finish the filling

• Add the crème fraîche and grated cheese.
• Mix until well combined.
• Allow the chicken filling to cool.

Cook the shrimp

• Heat the shrimp in a frying pan over medium heat.

Shape the dough

• Deflate the dough and divide it into 6 equal pieces.
• Shape each piece into a smooth ball.
• Roll each dough ball into an oval shape.

Fill and close the breads

• Spoon some of the chicken filling onto one side of each oval.
• Fold the top and bottom edges of the dough inward, then roll until closed.

Garnish

• Place the dough on a baking sheet lined with parchment paper.
• Spread with herb cream cheese.
• Sprinkle with grated cheese and garnish with shrimp.

Second rise

• Let the dough rise again.

Bake

• Bake the bread in a preheated oven at 200°C until golden brown.