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Pide is a yeast pastry filled with various ingredients. It is not a pizza, but comes very close to the taste. Its shape gives it something special again.

Pide with vegetable filling

You know pide? Those delicious filled yeast pockets? Then try mine with vegetable filling. Completely vegan and without any other additives. They are simply delicious to bite into. Juicy and spicy. And it’s not that hard to get the typical shape. A bit of practice, yes, that’s a must, of course. But once you get the hang of it, these yeast pockets are easy to fill.

Pide with vegetable filling

Pide filled differently. With lots of vegetables hearty seasoned.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Course main course, Side dish, trifle

Servings 2 person

Ingredients

  

For the dough

• 300 g whole spelt flour
• 3 g dry yeast
• 3 g salt
• 250 g water

For the filling

• 1 red bell pepper
• 1 yellow bell pepper
• 1 half eggplant
• 1 half zucchini
• 150 g fresh mushroom or 1 jar of mushroom
• 100 g broccoli
• 1 red onion
• 100 g leeks
• 5 spring onions
• 200 ml water
• 1 can chopped tomatoes
• salt, bell pepper, chili powder, paprika powder, garlic powder and onion powder to taste.
• 1 tsp basil dried
• 2 tsp italian spice

Instructions

 

• Make pizza dough and let rise covered for 1 hour.
• Wash vegetables, remove seeds, cut into small pieces and cook in water. Then drain well.
• Knead yeast dough again and form into a roll on a floured work surface.
• Cut 7 – 8 pieces from each of these rolls and roll them out individually into an oval oblong patty.
• Briefly drain the chopped tomatoes in a sieve and then lightly strain.
• Season the tomato sauce and spread it on the individual dough pieces.
• Spread the vegetables on top.
• Fold the yeast dough in to the center on each side.
• Twist the two ends of the dough piece together and pull slightly elongated.
• Place on a baking sheet with baking paper. Let rise again for 10 minutes.
• Bake in preheated oven at 220 degrees celsius top/bottom heat for 20 minutes.

Keyword filled, Peppers, Side dish, tomatoes, Tomatoes sauce, Vegetables, Whole foods, Whole spelt flour, Yeast, Yeast dough

Tip

If you like, you can sprinkle with yeast flakes before baking.

Interesting to know

Less salt is more. It is enough 1 g of salt per 100 g of flour.