Vegetarian pide

Method

• step 1

  For the dough, put the sugar, water and yeast in a bowl and stir. Add the flour, salt and oil and knead for 8-10 minutes . The dough is ready when it feels elastic and pulls away from the edge of the bowl on its own. Form the dough into a ball, brush with 1 tsp oil, cover and leave at room temperature for 1 hour until doubled in size.

• step 2

  Meanwhile, for the filling, peel and grate or very finely chop the onion and garlic cloves. In a large bowl, toss together the chopped tomatoes, tomato paste, paprika, cumin, salt and pepper.

• step 3

  Preheat the oven to 220 degrees (upper/lower heat) . Line two baking sheets with parchment paper. Knead the dough again roughly on a lightly floured work surface. Divide into 6 equal pieces and roll out into oval flatbreads. Place flatbreads on the baking sheet and spread 1/6 of the tomato sauce evenly on each. Leave an approx. 1 cm wide border free.

• step 4

  Fold the edge towards the middle. Twist and pinch the ends. Crumble the feta and spread on the pide boats. Whisk the egg yolk and brush evenly over the edges of the dough. Bake in the oven for 20-25 minutes until golden brown.

• step 5

  Wash the parsley, pat dry, pluck off the leaves and chop coarsely. Remove the pide from the oven, brush the edges with a little butter and garnish the pide with chopped parsley. Serve and enjoy!