- 20 g active Yeast
- 1 tsp Sugar
- 100 ml Milk
- 150 ml Soda
- 50 ml Sunflower oil
- 1 tbs Salt
- 500 g Flour
Juicy stew of chicken meat with vegetables hidden in a crispy dough. Combining all the favorite Balkan flavors in one full satisfying meal Italian style. Soo Tasty with Soo Foodies!
- 7 g of instant yeast corresponds to 20 g of active one
- In fact, you may shape the dough in any size you prefer
- You can use any leftovers from last night‘s dinner for the filling
- For juicy result, we recommend filling to be twice the thickness of the dough
- Interesting interpretation for all pasta-lovers
Put the active yeast in bowl, add sugar and 50 ml of milk. Cover and leave it for 10-15 minutes in a warm place. This will activate the yeast and it will double its volume.
Sift the flour into large bowl and add salt. Make a well in the center and pour the activated yeast. Add also the rest of the milk, the sunflower oil and the soda water.
Knead the mixture until smooth elastic dough is formed. It should be soft and not sticky on hands. Transfer into large bowl and cover with towel or foil until it doubles its size.
Meanwhile, prepare the filling with ½ of the products from the Chicken kavarma recipe: https://www.soofoodies.com/recipe/chicken-kavarma/.
This amount matches three portions of calzone dough.
Time to roll the dough. Sprinkle some flour over the working surface, knead a bit and then roll the dough into one big sheet about 5 mm thick. Use a plate with 20-22 cm diameter to shape and cut one calzone piece. Collect the remaining dough, knead and roll again for preparing another calzone piece.
Spread about 5 table spoons of the chicken kavarma over half of the dough. Tuck in with the empty half of the dough. Press with fingers to “stick” the dough.