Turkish bread with seasoned chicken breast, mozzarella, cherry tomatoes and lettuce
This tasteful recipe is sure to impress your guests!
For the seasoned chicken fillets
Tip: Season the chicken breast fillets the day before
- 1 teaspoon smoked paprika powder (available in Spanish delicatessens, or use traditional paprika powder)
- ½ teaspoon saffron or safflower
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon sesame seeds
- 2 chicken breast fillets
- 3 tablespoons olive oil
- Resealable plastic bag
For 2 pide breads
- 500 g Mix for pide
- 310 ml chilled water (from the fridge)
- 50 g regular flour
- 100 ml water (room temperature)
- Before shaping your dough, always flour your workspace/rolling pin/dough.
For the filling
- 300 g cherry tomatoes, mixed colours
- Mini mozzarella balls (preferably buffalo mozzarella)
- Rocket and/or baby leaf greens
- Fresh basil
- Salt and pepper
- Olive oil
Season the chicken breast fillets
Combine the paprika powder, saffron, onion powder, garlic powder and sesame seeds into a colourful mixture. Mix in the olive oil and allow to infuse for 1 hour. Set aside 1 teaspoon of the spice mixture for use later in Step 13.
Place the raw chicken breast and the remainder of the spice mixture into a resealable plastic bag.
Make sure that the spice mixture is evenly distributed over the chicken fillets. Place the sealed bag in the refrigerator for 12 hours. Regularly turn the bag so that the spices can thoroughly, and evenly, penetrate the chicken.
Make the bread
Combine the Mix and chilled water. Knead 10 minutes with a kitchen robot or by hand into a supple dough. Make sure the dough temperature remains below 25 °C.
Divide the dough into 2 balls. 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 half of this over the dough.
Moisten your fingers with the remaining porridge. Form a diamond pattern by pressing your fingers deeply into the dough. Let rise, uncovered, at room temperature for 60 minutes.
Bake the pides for 25 minutes in a preheated oven at 190 °C.
Make the filling
Put some butter in a pan, season the chicken with salt and pepper and cook the chicken fillets through. Allow to cool and slice.
Cut each bread roll into quarters and cut each quarter in half cross-wise to open. Rub olive oil onto the open sides. Place the bread, open sides up, in a 150°C oven for 5 minutes.
Cut the cherry tomatoes and the mozzarella balls in half.
Fill the breads with the chicken slices, mozzarella, cherry tomatoes, basil and greens. Dress the breads with the remaining spice mixture.15