Sfiha – Arabic mini pizza

Ingredients for 1 servings:

• 2 cups wheat flour type 405
• 1 cup spelt flour type 630
• ¾ cup water, warm
• 7 g dry yeast
• ½ cup 3.5% fat yogurt
• ¼ cup olive oil
• ¼ cup rapeseed oil
• ½ tsp salt
• ¼ tsp sugar
• 250 g minced beef
• ½ bell pepper(s), yellow
• ½ tomato(s)
• 2 small shallots
• 4 tbsp ketchup
• 1 handful of pine nuts
• 2 tsp gyro seasoning
• ½ tsp allspice powder
• 1 tsp sweet paprika powder
• salt and pepper
• Rapeseed oil for rubbing in
• Wheat flour for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 30 minutes

for 9 pieces

Use a 200 ml cup for measuring. Allow the yogurt to warm to room temperature. Mix the dried yeast and sugar with the warm water and let it rise in the oven at 40°C for about 5 minutes. Combine all the dough ingredients with the water and yeast in a bowl and knead into a light dough. Remove the dough from the bowl and rub the bowl with a little rapeseed oil. Then place the dough back in the bowl, dust with a little wheat flour, and cover with a cloth. Let the dough rise in the oven at 40°C for one hour. For the topping, finely chop the vegetables and mix with all the topping ingredients. Preheat the oven to 230°C. Rub your hands with a little rapeseed oil to prevent the dough from sticking. Divide the dough into 9 portions and place them on a baking sheet lined with baking paper. It is very important not to press the dough too hard so it stays light and airy. Gently press the dough balls into small flatbreads with your fingertips. Top the flatbreads with the minced meat mixture and gently spread it evenly with your fingertips. Bake the sfihas for about 25 minutes.