Chicken Pide

Ingredients
(Note: 1 cup = 200 ml)

For the dough:
600 g flour (5 cups)
200 ml warm water (1 cup)
200 ml warm milk (1 cup)
50 ml vegetable oil (5 tbsp)
10 g sugar (1 tbsp, leveled)
15 g salt (1.5 tsp)
10 g dry yeast (1 packet)

For the topping:
1 egg yolk
1 tbsp milk

Preparation:
Place the flour in a bowl and make a well in the center. Add the water, milk, yeast, and sugar. Let it sit for 5 minutes. Then, add the salt around the edges of the flour and knead the dough. Once the dough begins to form, add the vegetable oil and continue kneading until it’s smooth and elastic.

Cover the dough tightly to prevent air from entering and let it rise until it doubles in size.

After the dough has risen, divide it into 8 equal portions. Roll each portion into a ball and cover them. Let them rest for another 10 minutes so the dough can relax.

Chicken filling (for 8 pides):
400 g minced chicken
1 medium-sized onion
1 medium-sized tomato
Salt, red pepper flakes
4 tbsp vegetable oil

Start by lightly browning the minced chicken. Then, add the finely chopped peppers and onion. Once they are sautéed, add the peeled and diced tomato and cook until the liquid evaporates. Add the spices and mix everything together. Set this aside.

Assembly and Baking:
Roll out the dough into slightly wider shapes (not too thin or thick). Place some grated cheese on the edges, fold over the sides, and brush the dough with egg yolk mixed with vegetable oil and milk.

Add the minced chicken in center, and top with more grated cheese.

Preheat your oven to 200°C with the fan on. Bake the pides on the lowest rack until the tops are golden brown and crispy