Prepare the dough:

Mix flour, yeast, sugar, and salt.

Add warm water and oil.

Knead for 8–10 minutes until smooth.

Cover and let rise for 1 hour.

Make the filling:

Heat oil in a pan.

Sauté onion and garlic until soft.

Add chicken, paprika, chili flakes, salt, and pepper.

Cook for 3–4 minutes and let cool.

Shape the boat bread:

Divide dough into 2 portions.

Roll each into an oval shape.

Place chicken filling in the center.

Fold the edges inward and pinch both ends to create a boat shape.

Roll each portion into an oval about 25 cm (10 inches) long and 15 cm (6 inches) wide.

Let the dough rise until it has doubled in size.
If you gently press it with a finger, the indentation should slowly spring back.

Add cheese

Sprinkle mozzarella generously over the chicken filling.

Preheat the oven to 200°C (400°F) for at least 10 minutes.
Bake on the middle rack for 15–20 minutes until golden brown and the cheese is melted and bubbly.

Finish

Brush the crust with melted butter while hot.