Middle_Eastern
Middle Eastern - Breads and Pastries
Shawarma Chicken Flatbread / Pastry
Chef's Menu Description
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 4 cups plain flour
- • 2 tsp instant yeast
- • 1 1/2 tsp salt
- • 1 1/4 cups warm water
- • 1/4 cup vegetable oil
- • 300g chicken thigh, diced small
- • 1 onion, finely chopped
- • 2 tbsp tomato paste
- • 1 tsp sweet paprika
Preparation Steps
1
Phase 1
Knead the flour, yeast, salt, warm water, and oil into a soft dough; prove 1 hour until doubled.
2
Phase 2
Sauté the onion in a little oil until golden, add the chicken, tomato paste, and paprika, and cook until the chicken is done and the pan is dry.
3
Phase 3
Divide the dough into 6 balls and roll each into a thin oval; fold the long sides inward and pinch the ends to form an open boat.
4
Phase 4
Spoon the chicken filling generously into each boat.
5
Phase 5
Bake at 230C on a preheated tray for 10-12 minutes until the pastry is crisp and blistered.
6
Phase 6
Brush the crusts with butter and serve the pide hot from the oven.