In a bowl, combine yeast, sugar, warm water, and 120g flour.

Mix until smooth, cover, and let sit in a warm place for 10–15 minutes, or until bubbly and frothy.

Add 180g flour, salt, and olive oil to the activated starter.

Mix until a soft dough forms. Knead for about 8–10 minutes by hand or in a stand mixer with a dough hook until smooth and elastic.

Cover and let rise for 1 hour, or until doubled in size.

While the dough rises, prep your fillings. Cook and season the chicken (if not already done), and chop tomatoes, olives, and onions.

Preheat the oven to 200°C (180°C fan) / 400°F.

Divide the dough into 10–12 equal balls.

Roll each ball into a small circle (about 4–5 inches).

Add a spoonful of filling in the center—chicken, veggies, and cheese.

Fold and pinch the edges into triangles or half-moon shapes, sealing tightly.

Place on a lined baking tray. Optionally brush with olive oil or egg wash for a golden finish.

Bake for 15–18 minutes, or until golden and cooked through.