Turkish bread with homemade chipotle, chicken burger, and courgette crisps
For 1 pide bread
- 250 g Mix for pide
- 155 ml chilled water (chilled in the refrigerator)
- 25 g regular flour
- 50 ml water (room temperature)
- When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.
For the chipotle
- 1 large fresh chili pepper
- 2 cloves of garlic
- 100 ml mayonnaise
- 1 tbsp mustard
- 1 tbsp ketchup
For the filling
- 1/2 courgette
- 1 tbsp flour
- Fresh rosemary
- 4 chicken burgers
- 2 tomatoes
- Olive oil
- Salt and pepper
Make the bread
Add the mix and chilled water together and knead for 10 minutes by hand or in a food processor until you have a smooth dough. Make sure the dough temperature remains below 25°C.
Shape the dough into a ball. Cover with a tea towel. Let rise at room temperature for 10 minutes.
Roll each dough ball into a rectangle (25 cm x 15 cm). Place these on a baking tray lined with parchment paper. Cover and let rise at room temperature for 25 minutes.
Mix the regular flour and water into a porridge-like consistency. Brush a portion over the dough.
Moisten your fingers with the rest of the paste. Make a check pattern by pushing your fingers very deep into the dough.
Bake the pide for 25 minutes in an oven preheated to 190°C.
Make the chipotle
Finely dice the chilli pepper. Finely press the garlic cloves. Make a chipotle by putting all the ingredients in a deep bowl and mixing well.
Make the filling
Cut the pide in half lengthwise and then cut into quarters. Drizzle some olive oil over your breadcrumbs and toast your bread in the oven for 10 minutes at 185°C until crisp.
Use a mandolin to cut the courgette into very thin slices. Pat them dry slightly. Lay them evenly next to each other on a baking tray and sprinkle with oil, pepper and salt, flour, and fresh rosemary. Bake these for 10 to 15 minutes at 160°C in the oven until you get courgette crisps.
Fry the chicken burgers in some butter in a pan until crispy.
Cut the tomato into thick slices and place them on the toasted pide. Place a chicken burger on top and pour the chipotle over it. Garnish with the courgette crisps.6