Recipes
Recipes

Miguel Barclay's Vegan Turkish Pide

Pick and mix from a variety of toppings for this pizza-style Turkish flatbread

Pick and mix from a variety of toppings for this pizza-style Turkish flatbread

starstarstarstarstar
(75 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 1

Nutritional Information

Each 167g serving contains

Energy
1040kj
249kcal
12%
Fat
8g
Med
11%
Saturates
1.2g
Low
6%
Sugars
4.3g
Low
5%
Salt
0.38g
Med
6%
of your reference intake.
Typical energy values per 100g:
623kJ/149kcal

Ingredients

40g self-raising flour, plus extra for dusting

2tbsp passata

30g grated aubergine (small handful)

2 pinches ground cumin

2 pinches paprika

30g finely diced red onion (small handful)

Pinch dried chilli flakes

2tsp olive oil

Method

1
Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper.
2
In a bowl, mix the flour with 25ml cold water to form a dough. Dust the worktop with a little flour, then knead the dough for 1-2 mins until smooth.
3
Roll into a rough oval shape about 20cm long and put onto the baking tray. Use your fingertips to roll the edges in gently to create a crust, then spread the passata over the dough.
4
Mix the grated aubergine with a splash of the oil and most of the cumin and paprika, then scatter it over the top of the passata, along with the diced onion and chilli flakes. Season with black pepper and the rest of the cumin and paprika. Drizzle with the rest of the oil and bake for 15-20 mins until golden brown.
0