A filling recipe in which small pieces of marinated chicken breast are placed over risen pide dough along with pepper and onion. As the spiced chicken bakes, it imparts its flavor to the dough. It's a practical pide alternative for those who don't eat red meat.
Dissolve the yeast in lukewarm water and knead into the flour with salt; cover and leave to rise for 40 minutes.
Marinate the chopped chicken with olive oil, red pepper flakes, and cumin, then sauté in a pan with onion and pepper until it changes color.
Divide the risen dough into 4 pieces, roll into a thin pide shape, fold the edges, and spread the sautéed chicken filling in the center.
Bake in a preheated oven until the edges of the dough turn golden. Note: since the chicken is pre-cooked, do not overbake, or it may dry out.
Important: The chicken pieces should be cut small and briefly pre-cooked before baking, otherwise the chicken may remain raw while the outside of the pide browns. Allergen: contains gluten (wheat flour).
If you add a pinch of cumin and red pepper flakes while marinating the chicken, the spice aroma comes through more distinctly, and the filling is tastier when the pide comes out of the oven.
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