Sweet potato chicken adobo stuffed Pandesal ( pan-de-sal)

Hi everyone!

I want to introduced our Filipino bread rolled we called this pandesal. I inspired to make these bread because of my father.

I grow up in a small place in Philippines most of the work is usually farming. Bread, coffee, rice, and of course the most popular our Filipino dishes adobo all of these are very often to our table for breakfast.

My dad is a farmer so most of our ingredients like seasonal fruit, eggs, sweet potato even fresh chicken meat are fresh from his farm. My father always wished that someday one of  his daughter can bake fresh bread every morning for his breakfast. And now I will make it happened!

20170121_171639I’ll try so many times to make this bread but I always failed. So  I decided to make my own recipes for this bread (pan-de-sal) and it come out so perfected.

And now I will show you how can make this  Filipino traditional bread rolled pandesal….

Come and join me……..

For the stuffed of pandesal:


235 g  chicken breast can or fresh

355 g  sweet potato peeled and cut into cube

30 g  white or red onion

2 pcs  clove garlic

450 g  water

50 g  olive oil

35 g soy sauce

green onion

black pepper


20 pcs. quail egg (optional)


Heat the pan put olive oil. Saute the onion and garlic add soy sauce and then chicken. Cover the pan and cook for 4 minutes. Stir and put the water followed by sweet potato. Let it cook until the sweet is half cooked. Then add the black pepper and salt. Let it cool at room temperature.


For the Dough:


2 pcs. whole eggs

680 g all purpose flour

365 g bread flour

76 g granulated sugar

30 g fresh yeast

8 g salt

45 g butter unsalted ( room temp)

285 g fresh milk 2%

300 g top water

230 g bread crumbs


Preheat your oven to 375 F.

Warm the milk and dissolve the fresh yeast.


In the mixing bowl put the water and salt. Combine the all purpose flour, bread flour and sugar use the wooden spoon to mix. Add in the mixer followed by milk, yeast and eggs.20170121_142931

Mix for 2 minutes on slow speed.

20170121_142945Scrape down and mix for 4 minutes.

20170121_143154 Remove from the bowl and continue mixing by hand for 1 minute.

Place it the stainless bowl and cover it and rest it for 30 minutes.

After 30 minutes, cut the dough and divide it. Each dough weight at 100g. Cover it with the plastic for 15 minutes.

After 15 minutes, flat it the dough and put the stuffed in the center. Use the water on the side of the dough to seal it and rest it for another 15 minutes before baking.

Spray the dough with water and rolled it in the bread crumbs before you bake.20170121_170629-2

Bake it for 20 minutes.

Your finished product!……………



Naan: The Indian Flatbread


I’m sure you all have heard about one of the most beloved bread, if not, the most beloved bread in India…the Naan bread!

If not…


Welcome to the Indian Cuisine, where naan bread is on almost every single restaurant menu and, is one of the most popular items on the list. It’s roots dig deep back all the way in 1500’s, where the naan bread used to be served only to the Mughal royalties at the time, which soon became one of their favourite dish alongside kebabs (Cafe Asia).  Many still believe to this day that naan bread was actually invented by the Persians, as that is where the word naan, is derived from the Persian word of “non”, which means bread. (DESIblitz).

Now…lets talk about the fun part of how naan breads are made:

Traditionally naan breads are made in their special oven called a tandoor. These tandoor’s are not only the home for naan breads, but, also host a variety of other Indian dishes such as chicken tikka and tandoori chicken. To see how Naan breads are made in a traditional way at most restaurants, watch this short clip by clicking here. However, naan breads could also be made at home in an oven, when set on broil mode.

Before we plunge ourselves into the secret of making a delicious homemade naan bread, here’s a fun fact for everyone: Did you know, that there are more than a dozen different varieties of naan bread? The ingredients and cooking procedures below are the basic steps for a regular naan bread. But, if you want to be adventurous, and spice up things a little bit, click here!

Today, I made lunch for my family which includes: naan bread, chickpea curry, and some seasoned potatoes alongside mint dip (chutney). I will break everything down into individual parts, but for now, lets look at the ingredients and steps for our delicious naan bread!

The ingredients for a naan bread are as follows:

  • All purpose flour – 3 cups
  • Warm milk – 3/4 cup
  • Yogurt – 1/2 cup
  • Instant yeast – 2 tsp
  • Sugar – 1 tsp
  • Salt – 1 tsp
  • Baking Powder – 1/2 tsp
  • Grated Garlic – 2 tbsp
  • Nigella seeds – 2 tsp
  • Finely chopped cilantro leaves


  • Sift flour along with salt and baking powder.
  • Put sifted flour, sugar and yeast in the mixing bowl.
  • Add yogurt and warm milk and start mixing on 1st speed for 2 minutes (I’m using a KitchenAid mixer).
  • Mix on speed 2 for 3-4 minutes.
  • Cover the dough and leave at warm place to rise (double the size). It takes approximately an hour and a half to rise up perfectly.
  • Divide the dough into small sized balls.
  • Roll the small sized ball with a rolling pin into a circular shape. To get a teardrop shape, simply place the naan on the palm of one hand, and stretch the other end of the elastic dough.
  • Season the naan with nigella seeds, garlic, and cilantro leaves.
  • Turn the oven on to the broil mode, and cook the Naan for 5-6 minutes.
  • Take out the naan, when it’s sides start turning brown.
  • Serve hot with a pat of butter on top.

Now that we have our flatbread good to go, lets take a look at the dish that it is most commonly served with…chickpea curry; or, as us Indians like to call it, chole! Chickpea curry is most commonly served with a kulcha: a thinner flatbread derived from the naan bread, which is more relevant in Northern India, as supposed to the naan bread which was only a huge success for the royalties in the southern parts of the country (The Indian Express). No matter the flatbread, the recipe for delicious chickpea curry is always the same. Here is a short clip of how it is made, before we dive down into other nitty-gritty details!

As a second item on the plate, I cooked some seasoned potatoes. The reason for this item is very simple: we love the savoury flavour with our flatbread. A simple dish as this one, requires simple ingredients and an even simpler cooking procedure! The potatoes were boiled, and seasoned with cumin seeds, parsley, basil, and cilantro leaves.

Lastly, virtually all Indian savoury dishes are incomplete without some sort of mint dip which we call chutney. This dip is a combination of cilantro leaves, mint leaves, lemon juice, onions, chopped green chillies, and salt all blended together. As per everything, additional toppings could be added for taste! (Mint dip recipe).

With the last bit of finishing touches, viola! Your hot and sizzling naan bread, with chickpea curry, seasoned potatoes and some mint dip is served!


Thank you all for reading the blog!

Hope you all have a Naanlicious experience!