Pide is a common flatbread type dish in Turkey, with variants throughout the country. Often made with yeast, but without a long proving period, this variant is made with thick yoghurt - which also has its roots in Turkey. The recipe here lists coconut yoghurt, as it is vegan, but any thick yoghurt will work (usually sold as “Greek style”!)
Pide can have a wide range of fillings: Cheese, tomato and meats are common, and eggs also appear frequently. In this recipe we are going to use a vegan mince as the filling.
Two ingredient dough is one of the simplest to make. It is called “two ingredient” because it is usually suggested as a mix of yoghurt and self-rising flour. However, self-rising, which is more common in the US, is different from self-rising flour, that you find in Ireland and the UK, because self-rising has salt already in it, and self-raising does not. Hence I have salt listed in the recipe, so don’t use that if you have self-rising! If you don’t have either, just use a general flour and add 2 teaspoons of baking powder with the salt.
For the cheese topping:
25g pecans
30g oats
3 tbsp nutritional yeast
1/2 tsp salt
Dash of lemon juice
About 50ml of water
Soak the nuts, either overnight in cold water, or for about 30 minutes in boiling water. Soak the oats in cold water for 30 minutes. Drain and rinse both separately and put into a liquidiser with the nutritional yeast, salt and lemon juice. Add in about half of the water and run the liquidiser for 30 seconds. We are looking for a thick liquid here, like a thick cheese sauce. If it looks too dry still, add a little more water.
For the cauliflower mince:
2 large portobello mushrooms
1 medium onion
1 clove garlic
1 Meat-Free OXO cube
1 tsp mushroom seasoning
1 tsp salt
Finely chop the cauliflower, mushrooms, onion and garlic (a small food processor will help!) Add into a bowl and stir together along with the crumbled OXO cube, mushroom seasoning and salt.
Put the mix into an oiled pan on medium-hot temperature and flatten out into a layer. Put a lid on and leave alone for a while. After about 10 minutes, take the lid off and give the mix a good stir and flatten out again for a few minutes. Repeat this a few times until a lot of the liquid has steamed off. Remove from the heat.
For the dough:
200ml coconut yogurt
1 tsp fine salt *
2 tsp baking powder *
* only if needed - see the notes above!
Pre-heat your oven to 250C.
Sift the flour and salt into a large bowl. Spoon in the yoghurt and mix with the spoon first, and then with your hands. Knead in the bowl until all the mixture is well combined and then turn out onto a floured board and knead again for no more than a minute. You can add a little more flour if you think it is too sticky. Put the dough back in the bowl and leave alone for 20-30 minutes.
Split into two equal pieces of dough. You can also split into four, to make individual portions.
Lay down a sheet of parchment and sprinkle on some flour. Roll out one of your pieces of dough into a long, oval~ish shape - no need for precision. Repeat for each portion of dough.
Spread the mince onto each piece of dough. Fold up the sides of the dough over the mince, and pinch each end together into the classic pide shape. Dollop on generous portions of the cheese mix. Put the parchment pieces onto baking trays and bake for 10-12 minutes until nicely browned.
These could be served with a Mediterranean salad or even more simply with some green beans.