Zorra asked us to bake flat breads for the Bread Baking Day. When my boyfriends parents gave us a lot of beautful mangold from their garden, I had the idea to fill Pide with them. When I checked recipes for the dough I realized that they all contain much or very much oil. So When I put my recipe together, I opted for a lot oil, some milk for an extra soft dough and a spoonful of unfed sourdough for a better flavour (the pide were a quick decision for dinner with no time for preferments).
Oil, on one hand, makes the dough soft and easy to handle, but on the other hand building up the gluten network is inhibited. So the dough needs to be kneaded intensively on slow speed. But after about 15 min you will get the perfect dough, which can be formed without any sticking.
The pide is delicious warm and cold (perfekt for lunch-at-work) and can be filled with other delicious thinks like spinach as well!
Pide with Mangold Tomato Filling
yields 9 Pide
- 500g flour Type 550
- 250g Milk
- 100g Oil
- 20g unfed Sourdough (from the fridge)
- 10g fresh yeast
- 10g Salt
- 20g sugar
- 1 big onion
- 1 garlic clove
- 1 Tsp. Oil
- 600g Mangold
- 200g grated cheese
- 2 Tomatoes,sliced
Knead all ingredients for the Dough for 10 m in at slow speed, then knead another 5 min at fast speed until full gluten development.
Let the dough rise for 1 hour.
In the meantime chop onion and garlic finely. Cut the mangold stems into small pieces and the leaves into stripes
Heat oil in a pan and brown onions and garlic on middle heat for 5 min. Add the mangold stems and cook them for about 5 min, then add the leaves and cook until tender (add, when needed, a little bit water). Season the filling with salt and Harissa.
Divide into 90g pieces. Roll the dough into ovals (14 cm x 20 cm). Spread with two tablespoons of filling and top with cheese and tomato slices. Fold over the small Sides, then long sides and form pointed tips with the long sides. Brush with water and sprinkle with nigella seeds.
Place on a baking tray and proof for 15 min. Preheat the oven to 250°C
Bake at 250°C for 18-20 min.