Miguel Barclay’s Vegan Turkish Pide
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- 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
Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper.
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.
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.
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.