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Chicken and garlic köfte pide with chilli yoghurt, smoked salsa, walnuts and feta

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Ingredients

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Pide dough

  • 625g of strong white bread flour
  • 12g of fresh yeast, or 1 x 7g sachet of fast action dried yeast
  • 1 tbsp of extra virgin olive oil
  • 1 tsp fine sea salt
  • 1 tsp caster sugar
  • 350ml of warm water

Chicken köfte

Smoked salsa

Fried dried chilli yoghurt

To serve

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Method

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1
Start by making the pide dough. If using fresh yeast, dissolve it in a little water. Place the flour, yeast, olive oil, salt and sugar in a large bowl or stand mixer. Mix well, then slowly begin to add the water, mixing with one hand. Do not add all the water at once as you might not need it all. Add just enough to form a dough that doesn't stick to your hands too much
  • 625g of strong white bread flour
  • 12g of fresh yeast, or 1 x 7g sachet of fast action dried yeast
  • 1 tbsp of extra virgin olive oil
  • 1 tsp fine sea salt
  • 1 tsp caster sugar
  • 350ml of warm water
2
Tip the dough onto a clean, lightly floured surface. Kneed for 5 minutes, or until a smooth dough forms. Shape it into a ball, put it in a clean bowl and cover with a clean, damp tea towel. Leave it somewhere warm for 40–60 minutes until doubled in size
3
Once the dough has risen, punch it back in the bowl, then tip onto a lightly floured surface. Roll the dough into a long sausage, then divide it into 6 equal pieces. Roll each piece into a ball, put them on a lightly floured surface and cover with a damp tea towel until ready to use
4
Preheat the oven to 240°C/gas mark 9. Place a pizza stone or a large flat baking tray in the oven
5
Mix together all the ingredients for the chicken köfte. Season with salt, then fry a little and taste it: adjust the seasoning as necessary and divide the mixture into 6 equal portions
6
To make the chilli yoghurt, heat the sunflower oil in a small frying pan over a high heat. Add the chilli and cook until it changes colour, turns a little darker and becomes crisp. Allow to cool, then roughly chop
7
Once cooled, place in a bowl, whisk in the remaining ingredients and season with salt
8
To make the smoked salsa, you’ll need a hot barbecue or a very hot ridged griddle pan. Working in batches, cook the shallots, tomatoes and peppers until their skins are blackened. Allow them to become cool enough to handle, then peel off the shallot and pepper skins and dice the flesh
9
Peel and crush the tomatoes with the back of a fork and combine them in a bowl with the shallots and peppers and the remaining ingredients for the salsa. Season with salt
10
To make the pides (it's easiest to make them one at a time), roll out a ball of dough on a floured surface into a large oval shape about 40 x 15cm. Spread one portion of the chicken köfte mixture down the centre, leaving a border of 3cm around the edge
11
Season with a little flaky salt. Fold in the sides and pinch the ends together really well so that the pide doesn’t unravel during baking
12
Slide your pide onto a very flat baking sheet, then place it on the preheated baking tray or pizza stone. Bake for 10–12 minutes, or until golden brown and crisp on the outside
13
Remove and brush the sides of the pide with the melted butter, then top with some smoked salsa, chilli yogurt, walnuts, feta, mint and parsley. Make 5 more in the same way. If you want to serve the pides all together, set them aside after baking, then reheat and garnish as described
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