Description
Flaky flatbread filled with a vibrant eggplant, tomato, and feta topping. Perfect for a satisfying lunch or light dinner.
Ingredients
Units
Scale
- 3 cups (360 g) bread flour
- 1 teaspoon sugar
- 1/2 teaspoon instant yeast
- 1 1/3 cups (315 ml) ice-cold water
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
- 1 (28 ounce / 794 g) can whole tomatoes
- 3 tablespoons olive oil, divided
- 1 lbs (454 g) large eggplant, diced into 1/2-inch (1.3cm) cubes
- Salt and pepper, to taste
- 1 large red bell pepper, diced into 1/2-inch (1.3cm) cubes
- 5-6 cloves garlic, minced
- 1 teaspoon hot smoked paprika
- 1 teaspoon red chile flakes (adjust to spice preference)
- 1/4 cup (15 g) chopped parsley
- 6 ounces (170 g) crumbled feta cheese
- Olive oil, for brushing
- Extra chopped parsley, for garnish
Instructions
- Prepare the Dough
- In a food processor, combine the flour, sugar, and yeast. Pulse a few times to mix. With the motor running, gradually add ice-cold water, followed by olive oil and salt. Process until the dough forms a smooth ball. If mixing by hand, stir all ingredients together in a bowl and knead for about 8-10 minutes until soft and elastic.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate for 24 hours.
- Make the Eggplant Topping
- Pulse the canned tomatoes in a food processor until slightly chunky or crush them by hand. Set aside.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add half of the eggplant, season with salt and pepper, and cook for 10 minutes until browned and soft. Remove and set aside.
- Add remaining eggplant, bell pepper, and 1 tablespoon of olive oil to the pan. Cook for another 10 minutes, stirring occasionally.
- Stir in garlic, paprika, and chile flakes, cooking for 1-2 minutes until fragrant.
- Return the reserved eggplant to the pan, add the tomatoes, and simmer for 10 minutes, stirring occasionally until thickened.
- Remove from heat, stir in chopped parsley, and let cool. Once cooled, fold in the crumbled feta. Set aside.
- Shape the Pide
- Place a baking stone or steel in the oven and preheat to 550°F (290°C) for at least 1 hour. If using a regular baking sheet, preheat the oven to 475°F (245°C).
- Remove the dough from the refrigerator and let it come to room temperature (about 30-45 minutes).
- Divide the dough into six equal pieces and cover with a damp towel to prevent drying.
- On a lightly floured surface, roll each piece into a 14×5.5-inch (35x14cm) oval. If the dough resists stretching, let it rest for 5 minutes to relax the gluten.
- Place the dough ovals on parchment paper for easy transfer.
- Assemble and Bake
- Lightly brush each dough oval with olive oil.
- Spread about 1/2 cup of the eggplant filling evenly over each oval, leaving a 1/2-inch (1.3cm) border on the edges.
- Fold the long edges inward, slightly overlapping the filling, and pinch the ends to create a canoe shape.
- Brush the folded edges with olive oil.
- Transfer the pide (with parchment) onto a pizza peel and slide onto the preheated baking stone. If using a baking sheet, place directly on the sheet.
- Bake for 10-15 minutes, until golden brown and crisp.
- Garnish with extra chopped parsley, slice, and serve hot.
Notes
- For a crispier crust, pre-bake the pide shells for 5 minutes before adding the filling.
- Substitute halloumi or goat cheese for feta if desired.
- Store leftover pide in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 30 minutes
- Chilling Time: 24 hours
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 pide
- Calories: 450
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 10