With this Turkish pide you imagine yourself in Turkey. This vegetarian flatbread has a thin crispy crust and is topped off with a fresh garlic yogurt sauce. The dish contains healthy fats and is therefore not only very tasty, but also good for your heart. Will you eat this Turkish pide tonight?
Ingredients
For 4 people
- 1 cucumber
- 500 g wholemeal flour
- 200 ml of water
- 60 ml + 2 tbsp Becel Oil Blend Classic
- 50 ml milk
- 800 g diced tomatoes
- 400 g lentils
- 250 g cherry tomatoes
- 200 g iceberg lettuce
- 10 g mint
- 7 g yeast
- 6 tbsp yogurt
- 1 tsp sugar
- 1 tsp smoked paprika powder
- 1 clove of garlic
Read also: ‘Recipe for baba ganoush‘
Preparation method
- Mix the yeast with the sugar and milk. Let this stand for a while, until it starts to foam.
- Then put the whole wheat flour together with 60 ml Becel Oil Blend Classic in a bowl and add the yeast mixture. Add the water little by little while kneading and knead the dough for about 10 minutes. Cover the dough with a damp tea towel and let it rise for an hour, until it has approximately doubled in size.
- Mix the diced tomatoes with the lentils in a bowl, add the smoked paprika and stir to combine.
- Preheat the oven to 225°C.
- Divide the dough into four equal parts and sprinkle the work surface with flour. Roll out the dough into oblong pieces of about 40 cm long and 15 cm wide. Repeat this until you have four equal pieces.
- Transfer the rolled out dough to a baking tray. Then spoon the tomato-lentil filling on top and spread it out a bit, but keep 2 cm from the edges. Fold the edges closed and brush the edges with a tablespoon of Becel Oil Blend Classic. Bake the pides for 15 minutes until they are golden brown.
- For the garlic sauce, finely chop the mint, crush the garlic and add the yogurt and remaining Becel Oil Blend Classic. Stir it all together.
- Half the cherry tomatoes. Garnish the pides when they come out of the oven with iceberg lettuce, cherry tomatoes and homemade garlic sauce.
Recipe and image:Becel
