Pide with veggie mince

Ingredients for 4 servings:

• 160 ml water, lukewarm
• 40 g oat milk (oat drink)
• 325 g wheat flour type 550
• 4 g dry yeast
• 3 tbsp olive oil
• 3 g salt
• 2 tomatoes
• 1 onion(s)
• ½ bell pepper(s), green , or 1 green chili pepper
• 2 garlic cloves
• 15 g flat-leaf parsley
• 1 tsp thyme
• 1 tbsp ajvar or paprika paste
• 1 tsp salt
• 250 g veggie mince, moist
• 2 tsp black cumin
• Parsley for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

simple, vegan

Knead the lukewarm water with oat milk, wheat flour, dry yeast, 1 tablespoon of olive oil, and salt for 10 minutes until you have a dough that is not too sticky. Add a little more flour if necessary. Then, cover and let stand at room temperature for 60 minutes. Quarter the tomatoes, remove the cores, and dice. Dice the onion and bell pepper. Chop the garlic and parsley. Mix everything with the vegan mince and stir to combine. Add the ajvar and salt and stir in. Refrigerate until ready to use. Preheat oven to 225 degrees Celsius (425 degrees Fahrenheit). Divide the dough into quarters. Shape each quarter into a ball and roll out thinly into a flatbread on a floured surface. Spread the filling over the dough, leaving a 2-3 cm border. Fold the edges over the filling and twist the ends slightly to seal. Carefully place all the pide on baking paper, brush with the remaining 2 tablespoons of olive oil, and sprinkle with black cumin seeds. Bake the pide for 20 minutes. Serve with fresh parsley.