Pide with tempeh filling
- yeast dough, Pide, Recipe, tempeh, Tempeh gyros spice, Turkish flatbread, vegan
approx. 30 min.
Pide with tempeh filling
- 112.5 g flour
- 50 ml lukewarm water
- 3.75 g fresh yeast
- 0.25 tsp sugar
- 5 g Olive oil
- 17.5 g soy yogurt
- 0.25 teaspoon salt For the filling:
- 0.5 Pck. tempeh gyros spice
- 0.5 red peppers
- 1 tablespoon tomato paste
- 1 tbsp paprika pulp
- 0.5 Garlic cloves
- Salt, pepper
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For the dough:
Description
Preparation
To make the dough, dissolve the yeast and sugar in the lukewarm water and leave to stand briefly. Then add the remaining ingredients and knead into a smooth dough.
Place the dough in a bowl, cover and leave to rise at room temperature for about 1 hour until it has doubled in volume.
To make the filling, clean and deseed the peppers and grate finely using a sharp grater. Also grate the tempeh and mix both with the paprika and tomato purée. Press in the garlic and season with a little salt and pepper. The mixture should be spreadable.
Then divide the dough into 4-8 portions and roll out individually into an oval shape with a little flour. Spread the filling on top, leaving approx. 2 cm free at the edges. Now roll the edges inwards and twist the tips of the dough to create the typical boat shape of the pide.
Brush the edges of the dough with a little oat milk and bake the pide in a preheated oven at 200°C for approx. 20 minutes.
Cut into pieces while still warm, add a few fresh herbs and enjoy.
