Pide, to me, is like Turkish pizza. And I LOVE it! And you will too!! You can make my vegan pide recipe either with pre-made dough or make your own as listed below. Enjoy!
Dough
- 2 1/2 cups flour of choice (gluten free if desired)
- 1/4 tsp sea salt
- 1 tsp quick yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 1 1/2 cups luke warm water
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
Dipping sauce
- 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
To make the dough:
Add the flour and salt to a large bowl – mix well.
Mix the yeast, sugar, olive oil with the luke warm water and leave for a minute or so.
Create a hole in the middle of the flour and gradually add the liquid until you have a dough.
Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy.
Transfer back to the bowl and cover with a damp cloth for about an hr. The dough should have doubled in size.
Transfer back onto the floured chopping board and knead again to knock back.
To make the pide:
Add the onion to a large pan with the olive oil and sauté for 10 minutes on a low heat. Add in the spices, garlic and fry for a further few minutes.
Add in the chopped eggplant, stir and 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 minutes – Stirring occasionally.
Add in the sumac and the chopped mint. Stir to combine.
Heat the oven to 400 degrees F. Divide the dough into 4, then roll out into long oval shapes.
Pinch the dough at each end so you are making a slipper shape.
Spoon the eggplant mix onto the central part of each pide, leaving a space around the edge.
Then fold the edges up and over the filling a little.
Lightly oil a large baking tray and carefully transfer each pide onto it. Bake for 15 minutes, until the crust is cooked and a little golden.
Remove from the oven, allow to cool a little and top with the dipping sauce and fresh mint
Make sauce:
Add all the ingredients to a jar and shake well or mix to combine
