Pizza and Turkish flatbreads
This hearty Turkish pide (flatbread) is topped with small pieces of marinated chicken breast, green pepper and onion on yeasted dough. As the seasoned chicken bakes, it flavors the dough. It is a practical pide option for people who do not eat red meat.
Dissolve the yeast in warm water, add it to the flour with the salt and knead. Cover and leave the dough to rise for 40 minutes.
Marinate the chopped chicken with olive oil, Turkish red pepper flakes and cumin. Sauté it in a pan with the onion and green pepper until the chicken changes color.
Divide the risen dough into 4 pieces and roll each into a thin pide shape. Fold the edges over and spread the sautéed chicken filling down the center.
Bake in a preheated oven until the edges of the dough are browned. Take care not to overcook it: the chicken was sautéed beforehand and may dry out.
Important: cut the chicken into small pieces and cook it briefly before baking; otherwise, the chicken may remain raw while the pide crust browns. Allergen: contains gluten (wheat flour).
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