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🍽️ Crispy Pide Flatbreads with Minced Meat Filling

615 kcal · 30 min · 4 servings

Ingredients

• 450 g spelt flour
• 0.5 cube yeast
• 1 pinch whole cane sugar
• 0.5 tsp salt
• 1 tbsp oil (10 g each)
• 2 tbsp yogurt (30 g each)
• 0.5 red bell pepper
• 2 meat tomatoes
• 1 bunch thyme leaves (20 g each)
• 1 bunch spring onions
• 250 g lamb mince
• 2 tbsp oil (20 g each)
• 1 tbsp black cumin seeds
• salt
• pepper (from the mill)
• 3 red onions
• 0.5 bunch parsley (10 g each)

Instructions

1. 1. Dissolve the yeast and cane sugar in 150 ml of lukewarm water.
2. 2. Knead spelt flour, salt, oil, and yogurt into the yeast mixture to form a smooth dough.
3. 3. Let the dough rise in a warm place for about 1 hour.
4. 4. Wash the peppers, halve them, and remove the seeds and white inner membranes.
5. 5. Dice the peppers into fine cubes.
6. 6. Wash the spring onions and dice them finely.
7. 7. Wash the thyme, shake it dry, and pluck the leaves off the stems.
8. 8. Chop the thyme leaves coarsely.
9. 9. Blanch the tomatoes with boiling water.
10. 10. Peel the tomatoes and remove the core.
11. 11. Dice the tomatoes finely.
12. 12. Heat oil in a pan and brown the minced meat until crumbly.
13. 13. Season the meat with salt and pepper, then remove the pan from the heat.
14. 14. Knead the risen dough vigorously.
15. 15. Divide the dough into 8 equal portions.
16. 16. Shape each portion into an oval flatbread.
17. 17. Distribute the minced meat, spring onions, tomatoes, and peppers over the flatbreads.
18. 18. Lift the edges of the dough slightly to enclose the filling.
19. 19. Mix the filling with the chopped thyme and black cumin.
20. 20. Season the filling finally with salt and pepper.
21. 21. Preheat the oven to 225 °C (fan 200 °C or gas mark 3–4).
22. 22. Bake the pide in batches for about 20 minutes.
23. 23. Wash the parsley, shake it dry, and pluck the leaves off the stems.
24. 24. Finely chop the parsley leaves.
25. 25. Peel the red onions and slice them into thin rings.
26. 26. Mix the onion rings with the chopped parsley.
27. 27. Spread the onion-parsley mixture over the finished pide.
28. 28. Serve the pide immediately.

Nutrition per serving

• kcal: 615
• Protein: 32 g · Fett/Fat: 15 g · Carbs: 86 g