- 1 egg
- 3 table spoons olive oil
- 1/2 cup yoghurt
- 1 ½ (7gm) teaspoon instant yeast
- 2 tablespoons sugar
- 600g bread flour
- 2/3 cup lukewarm water
- 50g melted butter for brushing
For the cheese-potato filling:
- 1-2 onions chopped
- oil for frying
- 3 potatoes boiled and mashed
- 3 teaspoons dry oregano
- 3 tablespoon sesame seed
- 50g mozzarella cheese
- 50g Roomy cheese
For the mice meat filling:
- 1-2 onions chopped
- 1 1/2 teaspoon fresh garlic
- 3 tomatoes chopped
- 1 hand full parsley chopped
- 2 green pepper cut in small cubes
- 2 red pepper cut in small cubes
- 500gm minced meat
- 3 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- black pepper
- 1/2 cup Mozzarella (optional)
1) To make the dough, tip the flour into a bowl, stir in the sugar and salt. Add the yeast and mix with you hand to distribute. Then make a well in the center and add the oil, egg and yoghurt. Gradually pour in lukewarm water, then combine the ingredients to form a dough. Knead for 5 mins until smooth. Transfer to a clean bowl, cover with a damp cloth and leave in the fridge overnight.
2) The next day, heat oven to 240C. Leave your oven on and put in two flat baking sheets (or a pizza stone, if you have one).
3) For the mice meat filling: heat the oil in a large frying pan. Fry onions until golden in color. Add paprika and garlic – fry for a minute more. Add red and green peppers and tomatoes, stir fry for few minutes, add tomato paste stir and cover the pan with a lid. Cook for 5-10 minutes. Add the mice meat and fry until cooked. Season with salt and pepper.
4) For the potato and cheese filling: in a large frying pan fry the onions until golden in color. Mix a large bowl mix all the ingredients.
5) To make the pides, knock back the dough on a floured surface, roll into a long sausage shape and cut into six equal pieces. Roll each piece into a ball and cover with a damp tea towel.
6) Roll out a ball of dough on the floured surface into a large oval (approximately 40 x 15cm) very thin – it will be very elastic but will roll out eventually. Transfer to a floured baking sheet to assemble the pide.
7) Leaving a 3cm border, spread a any of the filling down the center of the pide. Fold into a canoe shape, leaving the center of the filling exposed. Pinch the ends to avoid unraveling when baking, and push down on the dough to ensure that it keeps its shape. If making a potato and cheese filling sprinkle over some more sesame seeds and oregano,.
8) Slide the pide onto one of the hot baking sheets. Bake for 12 mins until it has a golden, crisp exterior. Meanwhile, assemble the next one and bake on the other hot tray. Continue until all the dough is used up, setting the pides aside when they’re done.
9) Once pide is baked brush the dough with melted butter.