Method:

• Preheat the oven to 180°C. Grease a 20 x 30cm pan.
• Mix flour, yeast, sugar, salt, water and oil in a large bowl. Cover with cling wrap and set aside for 1 hour or until doubled in size.
• In a pan, over medium heat, pour in oil. Add the onions, sugar and salt. Cook, stirring until the onions are slightly browned. Add the shredded chicken and mix until well combined. Set aside to cool.
• Punch down the dough. Add the chicken mixture over the dough and knead until incorporated.
• Place the dough on a clean kitchen surface and roll the dough out into a square shape.
• Slice the dough into 3cm-thick strips and layer them to fit into the greased pan.
• Put aside for 15 minutes. Brush the dough with egg wash and bake for 40 minutes, or until golden brown.
• Serve warm.