Pide with Potatoes

Ingredients

• 0.5 cube Yeast
• 4 tsp honey
• 300 g wheat flour type 1050 (+ 1 tbsp for kneading)
• Salt
• 300 g waxy potatoes
• 200 g Hokkaido pumpkin
• 2 sprigs Rosemary
• 1 sprig thyme
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 Garlic clove
• Pepper
• 100 g feta (45% fat in whole milk)
• 3 tbsp Greek yogurt (20 g)
• 1 tbsp Milk (3.5% fat)
• 1 tbsp sesame (15 g)

Instructions

1. 1.

   For the dough, dissolve yeast with 1 tsp honey and 1 tbsp flour in 175 ml lukewarm water and let rest covered for 5–10 minutes. Sift remaining flour with ½ tsp salt into a mixing bowl, create a well, pour in the yeast mixture and knead until smooth. Cover and let rise in a warm place for about 1 hour.

2. 2.

   Meanwhile peel and wash potatoes. Wash pumpkin as well. Slice both into thin rounds, steam over boiling water in a steamer basket covered for 3–5 minutes. Remove, lay on paper towels to cool.

3. 3.

   Line two baking trays with parchment. Rinse rosemary and thyme, pat dry, pluck needles or leaves. Roughly chop half of the rosemary finely, the other half coarsely. Finely chop thyme leaves.

4. 4.

   Combine potato and pumpkin slices with chopped rosemary in a bowl. Add 1 tbsp vinegar, olive oil, 1 tsp honey and thyme, mix well. Peel garlic, press into the mixture, season with salt and pepper. Crumble feta, whisk with 2 tbsp yogurt, remaining honey and leftover vinegar. Season feta cream with salt and pepper.

5. 5.

   Divide dough in half, roll each onto a floured surface into two thin flatbreads. Place two flatbreads on each tray, spread half of the feta cream, leaving a ~3.5 cm border around edges, then arrange potato and pumpkin slices on top.

6. 6.

   Fold dough edges inward from long sides and press ends together to seal. Mix remaining yogurt with milk, brush sealed edges, sprinkle sesame seeds. Bake both trays in preheated oven at 180 °C fan‑forced (no direct heat) for about 35 minutes until crisp. Remove, cool slightly, garnish with coarsely chopped rosemary and serve.