Pide with Feta

Ingredients

• 400 g spelt flour
• 20 g yeast (0.5 cube)
• pinch whole grain sugar
• 0.5 tsp Salt
• 1 tbsp oil (10 g)
• 2 tbsp yogurt (1.5% fat) (30 g)
• 200 g sheep cheese (9% fat absolute)
• 1 bunch parsley (20 g)
• 4 tbsp olive oil (40 g)
• juice of half a lemon
• 2 garlic cloves chopped

Instructions

1. 1.

   Dissolve yeast with whole grain sugar in about 150 ml lukewarm water, then knead into a smooth dough with flour, salt, oil and yogurt. Let rise at a warm spot for about 1 hour.

2. 2.

   Knead the dough vigorously, divide into two portions, and shape each into an oval flatbread.

3. 3.

   Wash parsley, shake dry, pluck leaves and finely chop. Mash sheep cheese with a fork and mix with olive oil, parsley, lemon juice and garlic. Spread on the dough and fold the side edges over the filling toward the center.

4. 4.

   Place the stuffed flatbreads on a baking sheet lined with parchment paper. Bake in a preheated oven at 225 °C (fan 200 °C; gas: level 3–4) for about 20 minutes per portion. Remove from oven, cut into pieces and serve warm.