Chicken Cheese Pide by @samsweetandspicetreats

1h51
Hard

5 servings

🌾

380 g

All Purpose Flour

🍞

9 g

Instant Dry Yeast

🍬

4 g

Sugar

🧂

12 g

Salt

💧

240 ml

Water

🫒

60 ml

Olive Oil

🫒

Olive Oil

🍗

400 g

Chicken

🧅

200 g

Onion

🌶️

2.3 g

Smoked Paprika

🌿

2.1 g

Cumin

🧂

Salt

🌿

4 g

Coriander Leaves

🧀

200 g

Cheese

🥚

50 g

Egg

⚫

2 g

Nigella Seeds

Preparation Steps

  1. Step 1/23

    Whisk the all-purpose flour, instant dry yeast, sugar, and 2 tsp salt together in a large mixing bowl.

    all-purpose flour
    instant dry yeast
    sugar
    salt
    🥣large mixing bowl
    🥄whisk
    🥄measuring spoons

  2. Step 2/23

    Add 1 cup lukewarm water and 1/4 cup olive oil to the dry ingredients.

    lukewarm water
    olive oil
    🥣large mixing bowl
    🥄measuring cups

  3. Step 3/23

    Mix the dough in a stand mixer until smooth and elastic, or knead it by hand for 8 to 10 minutes.

    🥣large mixing bowl

  4. Step 4/23

    Shape the dough into a ball and coat the inside of the bowl with a little olive oil.

    olive oil
    🥣large mixing bowl

  5. Step 5/23

    Return the dough to the oiled bowl and cover it with a kitchen towel.

    🥣large mixing bowl
    🧺kitchen towel

  6. Step 6/23

    Let the covered dough rise in a warm place for 60 minutes, or until doubled in size.

    🥣large mixing bowl
    🧺kitchen towel

  7. Step 7/23

    Finely chop the large onion and chop the coriander leaves.

    onion
    coriander leaves
    🔪knife
    🪵cutting board

  8. Step 8/23

    Cook the cubed chicken and chopped onion in a pan over medium-high heat until the chicken is cooked through.

    chicken
    onion
    🥄spatula

  9. Step 9/23

    Season the chicken mixture with smoked paprika, ground cumin, salt, and coriander leaves.

    smoked paprika
    ground cumin
    salt
    coriander leaves
    🥄spatula
    🥄measuring spoons

  10. Step 10/23

    Remove the cooked chicken topping from the heat and set it aside to cool slightly.

    🥄spatula

  11. Step 11/23

    Transfer the risen dough to a lightly floured counter and knead it for a few minutes.

    all-purpose flour

  12. Step 12/23

    Shape the dough into a log and divide it into 5 equal pieces.

    🔪knife

  13. Step 13/23

    Roll each dough piece into a ball and cover the balls with a kitchen towel.

    🧺kitchen towel

  14. Step 14/23

    Let the dough balls rest for 15 minutes for their second rise.

    🧺kitchen towel

  15. Step 15/23

    Preheat the oven to 240°C (465°F) and line a baking tray with baking paper.

    🍪baking tray

  16. Step 16/23

    Roll each dough ball into an oval, using a little all-purpose flour if the dough sticks.

    all-purpose flour
    📏rolling pin

  17. Step 17/23

    Place two rolled dough ovals onto the lined baking tray and leave a 2 cm border around each oval.

    🍪baking tray

  18. Step 18/23

    Divide the chicken topping among the dough ovals and press it gently into the dough.

    chicken
    🍪baking tray
    🥄spatula

  19. Step 19/23

    Fold the uncovered dough borders inward and pinch both ends to create the traditional boat shape.

    🍪baking tray

  20. Step 20/23

    Scatter mozzarella cheese over the chicken topping and beat the egg for an egg wash.

    mozzarella cheese
    egg
    🥣large mixing bowl
    🥄whisk

  21. Step 21/23

    Brush the exposed dough edges with egg wash and sprinkle the pide with nigella seeds.

    egg
    nigella seeds
    🖌️pastry brush
    🍪baking tray

  22. Step 22/23

    Bake the pides at 240°C (465°F) for 10 to 12 minutes, until the crust is golden and the cheese is melted.

    🍪baking tray

  23. Step 23/23

    Brush the hot pide edges lightly with extra olive oil and serve warm.

    olive oil
    🖌️pastry brush

Composition

Ingredients

Types

Grains, Leavening agents, Sweeteners, Seasonings, Oils, Meat, Vegetables, Spices, Herbs, Eggs, Seeds

Ingredients

All purpose flour, Instant dry yeast, Sugar, Salt, Water, Olive oil, Chicken, Onion, Smoked paprika, Cumin, Coriander leaves, Cheese, Egg, Nigella seeds

Allergens

Gluten, Egg

Dietetics

Dietary regimen

High protein

Calories

610 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 71g, Fat: 22g, Fiber: 4g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 230mg, Iron: 3.2mg, Potassium: 390mg, Sodium: 1010mg

Vitamins

Vitamin A: 180µg, Vitamin B12: 0.5µg, Vitamin C: 3mg, Vitamin D: 0.3µg

Preparation

Time Information

Preparation

1 hour 40 minutes

Cooking

11 minutes

Overall

1 hour 51 minutes

Difficulty

Level

Hard (3/4)

Steps

23 steps

Equipments

Utensils

large mixing bowl, whisk, measuring cups, measuring spoons, kitchen scale, knife, cutting board, rolling pin, baking tray, pastry brush, kitchen towel, spatula

Appliances

stand mixer, oven, stovetop

Type

Type

Type Of Dish

Main Course, Bread, Flatbread

Occasions

Lunch, Dinner, Party, Sharing meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Turkish, Middle Eastern

Geographic

Turkey, Marmara

Various

Aspect

Texture

Crisp, Chewy, Soft, Tender, Melty

Flavors

Savory, Smoky, Spiced, Herby, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave longer because the topping contains cooked chicken and cheese), fridge : 3 days (Cool completely,Store in an airtight container,Reheat in an oven until the chicken is steaming hot), freezer : 2 months (Cool completely before freezing,Wrap individual pides tightly,Reheat from frozen in an oven)