Crispy Chicken and Cheese Flatbread — Tavuklu Pide
Turkish boat-shaped flatbread topped with seasoned chicken, kasar cheese, and capsicum, baked until edges crisp and cheese melts, served with parsley, sumac onion, and lemon for a weeknight pide.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken dry, toss with cumin, oregano, half the salt, and pepper. Dice yellow onion and capsicum, mince garlic, grate tomato and kasar, slice red onion thinly. Heat oven to 240°C with two baking trays inside.
Saute
Heat olive oil in a wide skillet over medium-high heat 1 minute. Add chicken, yellow onion, and capsicum, cook 8 minutes tossing, until chicken edges crust deeply and are cooked through.
Build 1
Stir tomato paste, pul biber, garlic, and remaining salt over medium heat 1 minute until darkened. Add grated tomato and simmer over low heat 3–4 minutes until thick and clinging to chicken.
Wrap
Off the heat 5 minutes, roll each dough ball into a 30cm by 15cm oval. Fold edges inward to form boat-shapes with raised borders, pinch the two ends to a point. Spoon filling along the centre of each, scatter kasar evenly, brush borders with melted butter.
Bake
Bake on the hot trays at 240°C for 12–13 minutes until edges crisp deeply and cheese melts. While pides bake, toss red onion with salt, sumac, and half the parsley until evenly coated.
Plate
Lift pides onto a board, brush borders with remaining butter, scatter remaining parsley and sumac onion alongside each, finish with a squeeze of lemon, slice across each boat to serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.