Chicken Cube Pide
with Banvit
Create Wonders
Chicken Cube Pide
For the dough;
500 gr flour (3 cups + 3 tablespoons)
300 ml lukewarm water (1 cup + 4 tablespoons)
1 tablespoon butter (at room temperature)
1 teaspoon instant yeast
1 teaspoon salt
1 teaspoon sugar
For the filling;
Half pack Banvit Chicken Breast
2 handfuls grated cheese
1 small tomato
2 small green peppers
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon red pepper flakes
1 teaspoon oregano
3-4 servings
Zorluk Seviyesi:
Advanced
Preparation
- Mix water, sugar, and yeast in a bowl. Let the mixture sit for 3 minutes.
- Combine flour and salt in a large bowl and make a well in the center. Add the butter and yeast mixture.
- Stir with a wooden spatula until the mixture is no longer sticky. Knead the dough by folding it over itself for a few minutes.
- Transfer the dough to your countertop and knead for about 6-7 minutes until smooth and elastic.
- Divide the dough into 7 pieces, each about 120 grams. To shape each piece into a ball, press down on the dough with your palm and roll it. Use your thumb to gently press in and use your other fingers to roll. Gradually release pressure as the dough rounds.
- Dust a tray with flour and place the shaped balls inside. Cover the dough with a kitchen towel.
- Let the dough rise at room temperature for 40-45 minutes or in a warm place for 30 minutes.
- Meanwhile, preheat your oven to 280°C and place a tray upside down on the top rack. While the dough rests, you can prepare the filling.
- For the filling, take half a pack of diced chicken into a bowl. Dice 1 small tomato and 2 small green peppers and add them to the bowl. Add 2 handfuls of grated cheese, 1 tablespoon of olive oil, half a teaspoon of salt, half a teaspoon of red pepper flakes, and 1 teaspoon of oregano and mix everything.
- To roll out the rested dough, dust your work surface with flour and roll each ball of dough into a rectangle about 40 cm long, 12-15 cm wide, and 2-3 mm thick with a rolling pin.
- Fill the center of the dough with the filling and fold the edges in thin strips.
- Take the pide to the bottom of the oven and bake for 4-5 minutes until the bottom is browned. Then transfer the pide to the tray on a higher rack. Bake for another 2 minutes until golden brown. In the last 30 seconds of baking, brush the pide with butter.
- Crispy, chicken-filled, warm pide is ready to enjoy.
