Chicken Bowl

Mix yeast, water and powdered sugar in a mixing bowl, leave for 10 minutes.

Chicken Opening Dish Supplies

Ingredients for dough

  • 1 pack fresh yeast – 30 gr.
  • 1 cup water
  • 1 tablespoon granulated sugar
  • 6 cups of flour
  • Yolk of 2 eggs
  • 1 glass of water Milk
  • 1 cup sunflower oil
  • 1 pinch of salt

Materials for Interior Materials

  • 8 pieces of chicken shank
  • 4 – 5 tablespoons olive oil
  • 3 onions
  • 2 celery stalks
  • 1 tablespoon pepper paste
  • 1 cup chicken broth
  • 20 – 25 black olives
  • Salt
  • Black pepper

Ingredients for Dough Spread

  • 125 g. butter
  • Ingredients for over
  • Cheddar cheese – grater

Mix yeast, water and powdered sugar in a mixing bowl, leave for 10 minutes.
Take the flour into a separate mixing bowl and open the middle of the pond and add the fermented mixture, eggs, milk and sunflower oil.
Add salt from the edges of your dough with a fork and start to knead with your hands.
Take the dough on the counter where you sprinkle little flour and knead thoroughly.
Then take the dough into the kneading bowl and cover it with stretch and ferment for 1 – 1.5 hours.

Materials for Internal Mortar
Boil your chickens.
Separate your boiled chickens from their bones and pinch them.
Take your ceiling to the stove and add olive oil and heat.
Add the finely chopped onions into your heated oil and fry until soft.
When your onions are soft, add the slices of celery which you sliced ​​and mix.
Then add the pepper paste and the chicken from the boiled water and mix.
Take the chickens into the mixture and mix.
Remove the seeds of your black olives and add them on your chickens by hand.
Add salt and pepper and mix and close.

Ingredients for dough
Divide the dough into 4 even cloths.
Open 3 of them in the size of the dinner plate.
Open one to be thinner and larger than the dinner plate.
Place the dough in the plate size on your counter.
Add the butter at room temperature to the dough.
Continue the second and third dough in the same way.
Put the dough which you opened in the last tray size on them and fold the excess of the edges by folding it underneath.
Then, using a roller, open the oven so that it is slightly larger than your tray without using any oil.
Fold the dough into four, place it on the baking tray where you spread the greasy paper.
Place the edges on the oven tray so that the edges hang from the oven tray.
Put the chicken mortar you prepared in the middle of your dough and cover the edges so that the middle remains open and apply butter on your dough.
You can think of it as a pizza.
Bake in a preheated oven at 180 degrees for 40 minutes.
Sprinkle grated cheddar cheese on the open portion of the dish 10 – 15 minutes before taking it from the oven.