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Hungry for more? This recipes was featured in a podcast episode!
A pide is a boat-shaped flatbread filled with just about whatever you like. This recipe includes an eggplant filling, and two optional toppings - cucumber mint dip and dukkah (a Middle-Eastern seasoned nut mixture you can sprinkle on your pide or dip your bread into).
Prep Time: 1 hr 30 mins
Cook time: 30 min
Servings: 6
Ingredients
Pide dough
500 g all-purpose flour
300 ml water, lukewarm
1 tbsp butter, room temperature
1 tsp instant yeast
1 tsp salt
1 tsp sugar
Eggplant filling
1 onion, finely chopped
1 tbsp olive oil
2 cloves garlic, finely chopped
1 tsp cumin seeds
1/2 tsp smoked paprika
1/2 tsp cinnamon
1/2 chilli flakes
1 medium eggplant, cut into small cubes
3 tomatoes, chopped
1/2 tsp sea salt
Pinch sumac
Big handful mint roughly chopped
Coconut mint dip
3 tbsp coconut yogurt
Juice 1/2 lemon
1 tbsp olive oil
1 clove garlic, grated
Big pinch sea salt
2 tbsp fresh mint, chopped
Dukkah
100 g raw unsalted pistachios or hazelnuts
1 tbsp cumin seeds
1 tbsp coriander seeds
3 tbsp sesame seeds
2 tbsp sunflower seeds
1 or 2 sprigs of mint
1 tsp sea salt
1/2 tsp chilli flakes
Directions
To make the dough
Mix the water, sugar and yeast in a cup. Let the mixture sit for 3 minutes.
Combine the flour and salt in a large bowl and make a hole in the centre. Add in the butter and yeast mixture.
Mix with a wooden spoon until the mixture is no longer sticky. Knead by folding the dough onto itself for a couple of minutes.
Transfer the dough to your counter and knead for about 6-7 minutes until smooth and elastic.
Divide the dough into 7 portions, each about 120 grams. Roll each into a ball.
Dust a tray with flour and place the dough balls in it. Dust them again and cover with a damp kitchen cloth.
Let the dough rise for 40-45 mins at room temperature or 30 mins in a warm place until roughly doubled in size.
Meanwhile, heat your oven to 500F (or as hot as it goes). You can make your filling while the dough rests and the oven heats up.
Dust your work surface and roll out each dough ball into a boat shape approx. 3 mm thick.
To make the pide filling
Add the onion to a large pan with the olive oil and sauté for 10 mins on a low heat. Add in the spices, garlic and fry for a few more mins.
Add in the chopped eggplant, stir fry for a minute on a low heat.
Add in the chopped tomatoes, stir to combine.
Cover the pan and let it cook for 15 mins, stirring occasionally.
Add in the sumac and the chopped mint. Stir to combine. Remove from heat.
To assemble and bake the pide
Spoon the eggplant filling onto the centre of each pide, leaving a space around the edge.
Then fold the edges up and over the filling a little.
Carefully transfer each pide onto a sheet pan. Bake on the top rack for about 5 mins, until the bottom is golden brown.
Move the tray to the lower rack and finish baking until your pide crust is lightly browned on top.
Remove from the oven, rub the crust with a bit of butter and allow to cool a few mins. Slice the pide and sprinkle with toppings of your choice, like the mint dip, fresh mint, pomegranate seeds or dukkah.
To make the coconut mint dip
Add all the ingredients to a jar and mix to combine.
Add a little water to loosen if desired.
To make the dukkah
Put nuts, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper.
Toast in the oven at 350F for abut 12 mins. Allow to cool.
Add mint leaves, chilli & salt to a food processor (or use a knife) and give it a course chop.
Mix everything together.
Zhuzh it up!
Pide filling can be as simple as grated cheese. Or try spiced ground lamb and peppers. Anything you like on pizza will taste great on a pide!
The amazing filling recipe (and those for cucumber dip and dukkah) was discovered on rebelrecipes.com. Find the dough recipe, more filling ideas and a great YouTube tutorial for making pide at Refika's Kitchen.