Mix the lukewarm water & milk in a large glass vessel, put in it the sugar & mix well, goes in the Yeast...

Mix everything well together & cover the bowl with a cling film wrap & keep it in rest for 10 mins (yeast activation time)

Once the yeast is activated, give it a quick mix once more & now, put in it the Bread flour & salt (well sifted), the oil & mix thoroughly with a wooden/ silicon spatula

When it gets quite sticky to the spatula, leave the spatula & take it out from the bowl & place it on the cleaned kitchen platform to knead it well enough to get it's right consistency for the baking purpose, sprinkle a little flour on it before starting to knead it

The initial kneading shall continue to go on for about 20-30 mins time depending on it's stickiness & perfecting it to bring to the required stage for our baking purpose

Once smooth enough (not sticking at all to the hands or the platform), put it back to the large glass bowl, grease the bowl sufficiently, with the same oil used in the dough & allow it to ferment for about 1-2 hrs. The more the fermentation time, the good results it yields in the final product/outcome

Now, time to prepare the Chicken Filling- Put oil in a frying pan, add onto it sliced onions & chopped green chillies, sauté until onions get translucent, then add in it Ginger-Garlic Paste, Sauté...

Add in it, one by one after the initial things are well sautéd- Mushrooms, Green Peas, Baby Corns/Kernels & rest all other veggies that’s been mentioned above

When well fried all, add in the Chicken into the mixture & keep stirring until the entire thing absorbs the water content, add in the Salt, Chilli Flakes, milk & a bit of flour (Maida) into it & keep stirring until it's quite dry

Now, mix in it the Oregano, Peri Peri, Garlic Bread Seasonings & Freshly Chopped Parsley- Give a quick mix to it entirely & put off the Gas flame

On another Gas burner- Prepare the Garlic Butter Spreads: Take in the Butter & allow to melt, keeping the flame in low-medium, add in it a pinch of salt, freshly ground black peppercorns, chilli flakes & freshly chopped parsley

Once everything is well mixed & incorporated, turn off the flame & get back to the next stage of preparing the patisserie dough & dough-lets

Remove the cling film & see that by now, your dough has risen at least triple/quadruple size than from it's initial one/stage...Puncture the air inside it by punching it gently & take it out onto the clean kitchen platform/ surface again

Flour the platform base & knead it well again for another 3/4 mins until smoother & suppler...once done, cut it into 4 equal sizes & from 4, cut into another 4s, which gives out 8 dough-lets, altogether

Arrange them in two rows & again keep in rest for about 15/20 mins by wrapping a cling film sheet, then time to roll each one into a long & oval shaped base & fill inside- one after the other in a sequence: Garlic Butter Spread, Chicken Fillings, Grated Mozzarella & time to give it a shape

Roll/Pull in both the elongated sides of the sheet inside & then start rolling it gently- As can be seen in the pics & place them one by one in a pre-greased & prepared with the parchment paper linings by keeping at least 1/2” distances from each one

Now, time to place it inside the pre heated oven at 180C, for about 30 mins until baked completely