Turkish Pide

By Bithi Bhargava

11

#pizzastorieswithfoodism

Being a family of pizza lovers, we love making pizza from scratch and enjoying it together. We therefore love experimenting with the different kinds of pizzas that are signature to various regions and countries. Turkish Pide is one such attempt to enjoy the diversity and travel through food.

Ingredients: For dough: • Yeast – 1/2 tbsp • Milk – 100ml • Egg – 1 • Salt – 1 tsp • Oil – 50ml • Refined Flour – 450gm • Water – 120ml • Sugar – 1 tsp For chicken filling: • Chicken mince - 500gm • Chopped Onion - 1 • Chopped Tomatoes - 3 • Ginger garlic paste - 1 tbsp • Chopped Green chillies - 3 • Refined Oil – 2 tbsp • Bay leaf - 2 • Black cardamom - 1 • Cinnamon stick - 1 inch • Salt - 2 tsp • Sugar - 1 tsp • Turmeric - 1/4 tsp • Coriander powder - 1 tsp • Garam masala - 1/2 tsp • Cumin powder - 1/4 tsp • Red chilli powder - 1/2 tsp • Shredded Mozarella – 100gm Process: 1. Soak dry yeast in lukewarm water and add in sugar to activate the yeast. 2. In a large mixing bowl, sift refined flour and add salt to it. 3. Once the yeast ferments, add in the yeast mixture to the flour and break in the egg. Now knead into soft dough gradually adding oil and milk as required. 4. Once the dough is done, cover it with a damp cloth and leave aside to rest for an hour. 5. While the dough is resting, prepare the chicken mince for stuffing the bun. 6. In a pan heat the oil, add in the whole spices and allow into infuse the flavours. 7. Now add the chopped green chillies and ginger-garlic paste followed by chopped onions and sauté till translucent. 8. Add in the chopped tomatoes and cook till it leaves oil from the sides. 9. Now add the remaining powder spices, sugar and salt. Pour in a spoon of water to prevent the spices from burning. 10. Further add the minced chicken and stir well on high heat to mix in with the onion tomato masala. Once mixed properly, remove from heat and allow it to cool to room temperature. Please remove the whole spices from the mince mixture. 11. Now knock/punch the dough which had been resting for an hour. 12. Divide the dough into equal size balls. 13. Roll each ball in an oval shape. Add some mince mixture in the middle and slightly fold in along the edges (lengthwise). Now pinch the extra dough together at the top and bottom. 14. Grate some mozzarella on top of the filling. 15. Similarly do the same individually with the remaining dough balls. 16. Keep them aside for proofing for about 30 minutes. 17. Bake in pre-heated oven at 180 degree Celsius for 20 minutes. 18. Once done allow them to cool down before removing from the tray.

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