Mhancha bread with chicken

Name: Mhancha bread with chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 persons
Cuisine: Moroccan
Ingredients: 450 gram flour; 1 sachet dry yeast (7 gram); Large pinch of salt; 1 tablespoon sugar; 3 tablespoons sunflower oil; 250 ml lukewarm milk; About 3 tablespoons lukewarm water; 500 gram chicken breast; 1 red bell pepper; 1/2 leek; 1 teaspoon smoked paprika powder; 1 teaspoon powdered garlic; 1 teaspoon powdered ginger; Salt and pepper to liking; 1 egg yolk; Small handful grated cheese; 1 teaspoon chili flakes

Mhancha bread with chicken is rolled up bread filled with chicken, vegetables and herbs. It looks and tastes really good! Ready in 1 hour.

Recipe mhancha bread with chicken

Made by Véronique

Published at 2016-11-23, this recipe is for 4 persons and takes 1 hours.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

20 minutes

Time cooking

40 minutes

Total time

1 hours

Preparation - 20 minutes + waiting time

Mix half of the lukewarm milk with the yeast and sugar, leave for 5 minutes until foamy. Meanwhile mix flour with salt, then add in sunflower oil. Slowly add the remaining lukewarm milk while mixing.

Add in the yeast (when foamy) together with the lukewarm water. You'll soon notice how much water the dough needs. The dough ball should not be sticky. Add the dough ball into a large bowl and cover with a damp and warm kitchen cloth.

Let the dough rise for about an hour, or until the dough has been doubled in size. Prepare the filling while the dough is rising. Remove seeds from the red bell pepper, then slice into small cubes.

Remove excess grease and fat from the chicken breasts, then slice into small cubes. Wash the leek and slice into small pieces. Heat up olive oil in a medium-sized skillet and bake the diced chicken and red bell pepper for a few minutes.

Add in leek, smoked paprika powder, powdered garlic and powdered ginger. Season with salt and pepper, cook for another few minutes. Let cool off completely.

Finishing up the mhancha bread with chicken - 40 minutes

Pre-heat the oven to a temperature of 200 degrees celsius or 390 degrees fahrenheit. Dust the kitchen counter with some flour and roll out the dough into a rectangle. Slice into 6 strips over the entire length.

Slightly flatten each strip separately. Place 1/6th of the filling in a row on top of the dough, make sure to leave the edges free of filling. Repeat this step for the other 5 strips. Press the edges of the strips inwards to create a "snake".

Roll up the "snake", start from the middle into the round baking tray with the seams downwards. Because the ends are free of filling, you can easily attach the ends. Cover the dough again using the damp warm kitchen cloth.

Leave the dough to rise for another 15 minutes. Whisk the yolk with some milk and brush the rolls with it. Sprinkle some chili flakes and grated cheese on top of the bread rolls.

Bake the mhancha in about 30 minutes golden-brown, depending on how powerful your oven is. Enjoy your dinner!