As much as I love Lahmacun, I still put this beautiful boat-like flatbread a level higher. The Turkish call this Pide, not pizza. If you ever visit Turkey, they pull out planks upon planks of these pide from their huge wood fire ovens. If you follow my Instagram stories, you will know that I didn't get leoparding at the bottom of my crust during 1st try. Leoparding is a term used in the pizza realm. It refers to the charred spots which resemble a leopard skin. It is crucial as it will give the crust that chewiness texture.
In order to achieve that leoparding at home, I have to precook the pide in a preheated skillet, then finish it off in a preheated oven on top of a pizza stone or an inverted baking tray. Instead of using the same toppings as my Lahmacun, I decided to give it a Chinese twist. I fuse the iconic chicken lettuce wraps idea with this Turkish pide. I am sure that there will be some angry Turkish knocking at my door tho, well, but at least I didn't put any pineapples on my pide. Lol!
I made a mistake by cooking the green onions with the chicken; during final baking process, the green onions were burnt. If you read the recipe below carefully, the green onions are used as a garnish. I also pricked the sides of the dough before forming it into a boat-like shape. this is to prevent the dough from puffing up and go outta shape during final baking process. Without much delay, let's get started with the recipe.
(Make 8 pide)
Chicken Thigh Skinless Boneless, 500g
Water Chestnuts Canned or Fresh Finely Minced, 8oz
Shiitake Mushrooms Finely Minced, 5
Dark Soy Sauce, 1 TBSP
Light Soy Sauce, 1 TBSP
Granulated Sugar, 1 TBSP
Ginger Grated, 1 TBSP
Chicken Stock, 1/4 Cup
Mustard Powder, 1/2 TSP
Sesame Oil, 2 TSP
Mirin, 1/4 Cup
Dark Muscovado Sugar, 1 TBSP
Tomato Ketchup, 1 TSP
Dark Soy Sauce, 1 TSP
Light Soy Sauce, 1 TSP
Roasted Chili Flakes, 1/2 TSP Adjust To Preference
Garlic Grated, 3 Cloves
Shao Xing / Hua Tiao Wine, 2 TBSP
Canola / Peanut / Vegetable Oil, 2 TBSP
Red Onion Finely Minced, 1
Sea Salt, Pinch
White Pepper, Pinch
Sesame Oil, For Brushing
Green Onion Coarsely Chopped, For Garnishing
Coriander Coarsely Chopped, For Garnishing
Cast Iron Skillet / Pan
Pls visit my "How To Make Lahmacun / Pide Dough" page for the recipe.
Prepare the chicken.
Using a cleaver to coarsely chop the chicken into fine pieces.
Transfer into a shallow bowl.
Add in chestnuts, mushrooms, soy, sugar and ginger.
*If you are using fresh water chestnuts, peel and clean the chestnuts before mincing them.*
Mix until well combined.
Cover with cling film and set aside in the fridge for at least an hour.
While the chicken is marinating, prepare the basting sauce.
Add all the ingredients into a bowl.
Stir to combine well or until the sugar has dissolved.
Set aside until ready to use.
Cook the chicken.
In a skillet over medium heat, add oil.
Once the oil is heated up, add in the onion.
Saute until translucent.
Add in the marinated chicken and half of the basting sauce.
Saute until well combined.
Once the the mushrooms and chestnuts starts to brown, add in the remaining sauce.
Saute until the liquid has almost evaporated.
Taste and adjust for seasonings with salt and pepper.
Give it a final stir, remove from heat and set aside.
Assemble the pide.
Roll the dough ball into an oblong shape with about 1/4 inch of thickness.
Spoon the chicken in a line onto the center of the dough.
Prick the border with holes using a fork.
Bring the border to cover the chicken.
Pinching both ends tightly to resemble a boat.
*If it doesn't make any sense to you, please check out my highlights on my Instagram profile.*
Brush the sides of the pide with sesame oil.
Transfer the pide onto a heated skillet.
Toast until the bottom is lightly charred.
Remove and transfer onto a parchment paper.
And onto a preheated pizza stone or an inverted baking tray.
Back into the oven and bake until the sides are crisp brown.
Remove from oven and garnish with green onion and coriander.
Slice and serve immediately.
Repeat the steps for the remaining pide.