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🍽️ Crispy Potato Pide

502 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube yeast
• 4 tsp honey
• 300 g wheat flour Type 1050 (+ 1 tbsp for working)
• salt
• 300 g waxy potatoes
• 200 g Hokkaido pumpkin
• 2 sprigs rosemary
• 1 sprig thyme
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 clove garlic
• pepper
• 100 g feta (45 % fat in dry matter)
• 3 tbsp Greek yogurt (20 g each)
• 1 tbsp milk (3.5 % fat)
• 1 tbsp sesame seeds (15 g each)

Instructions

1. 1. Dissolve yeast, one teaspoon of honey, and one tablespoon of flour in 175 milliliters of lukewarm water.
2. 2. Let the yeast mixture rest covered for five to ten minutes.
3. 3. Sift the remaining flour with half a teaspoon of salt into a large bowl.
4. 4. Make a well in the center of the flour mixture.
5. 5. Pour the yeast mixture into the well.
6. 6. Knead everything into a smooth dough.
7. 7. Cover the dough.
8. 8. Let the dough rise in a warm place for about one hour.
9. 9. Peel and wash the potatoes.
10. 10. Wash the pumpkin.
11. 11. Grate the potatoes into thin slices.
12. 12. Grate the pumpkin into thin slices.
13. 13. Steam the potato slices for three to five minutes over strongly boiling water in a steamer insert with a lid on.
14. 14. Remove the potato slices.
15. 15. Place the potato slices on kitchen paper.
16. 16. Let the potato slices cool.
17. 17. Steam the pumpkin slices for three to five minutes over strongly boiling water in a steamer insert with a lid on.
18. 18. Remove the pumpkin slices.
19. 19. Place the pumpkin slices on kitchen paper.
20. 20. Let the pumpkin slices cool.
21. 21. Line two baking sheets with baking paper.
22. 22. Wash the rosemary and thyme.
23. 23. Pat the rosemary and thyme dry.
24. 24. Pick off the rosemary needles.
25. 25. Pick off the thyme leaves.
26. 26. Finely chop half of the rosemary needles.
27. 27. Coarsely chop the other half of the rosemary needles.
28. 28. Finely chop the thyme leaves.
29. 29. Add the potato slices and pumpkin slices to a bowl.
30. 30. Add the finely chopped rosemary.
31. 31. Stir in one tablespoon of vinegar.
32. 32. Add olive oil.
33. 33. Stir in one teaspoon of honey.
34. 34. Add the thyme.
35. 35. Peel the garlic.
36. 36. Press the garlic through a press into the bowl.
37. 37. Season the mixture with salt.
38. 38. Season the mixture with pepper.
39. 39. Crumble the feta finely.
40. 40. Mix the feta with two tablespoons of yogurt.
41. 41. Add the remaining honey.
42. 42. Add the remaining vinegar.
43. 43. Season the feta cream with salt.
44. 44. Season the feta cream with pepper.
45. 45. Divide the dough into two halves.
46. 46. Dust a work surface with flour.
47. 47. Roll the first portion of dough into a thin flatbread.
48. 48. Dust the work surface with flour again.
49. 49. Roll the second portion of dough into a thin flatbread.
50. 50. Place two flatbreads on one baking sheet.
51. 51. Brush the flatbreads with half of the feta cream.
52. 52. Leave a border of about 3.5 centimeters all around.
53. 53. Distribute the potato and pumpkin slices on the flatbreads.
54. 54. Fold the dough edge inwards from the long sides.
55. 55. Press the ends together to form points.
56. 56. Mix the remaining yogurt with milk.
57. 57. Brush the folded dough edges with the yogurt-milk mixture.
58. 58. Sprinkle the dough edges with sesame seeds.
59. 59. Preheat the oven to 180 degrees fan.
60. 60. Bake both baking sheets for about 35 minutes until crisp.
61. 61. Remove the pide from the oven.
62. 62. Let the pide cool.
63. 63. Sprinkle the pide with coarsely chopped rosemary.
64. 64. Serve the pide.

Nutrition per serving

• kcal: 502
• Protein: 17 g · Fett/Fat: 16 g · Carbs: 71 g