Turkish Meatball Flatbread (Pide)

Ingredients

• 21 g yeast (0.5 cube)
• 1 tsp Honey
• 450 g whole wheat flour
• Salt
• 3 tbsp olive oil
• 2 tbsp Yogurt (3.5% fat)
• 0.5 red bell pepper
• 1 bunch spring onions
• 1 bunch thyme leaves
• 2 diced tomatoes
• 250 g lamb ground meat
• Pepper
• 1 tsp black cumin seeds

Instructions

1. 1.

   Dissolve yeast in honey and about 150 ml lukewarm water, then knead with flour, salt, 1 tbsp oil and yogurt into a smooth dough. Let rise in a warm place for about 1 hour.

2. 2.

   Meanwhile halve the bell pepper, remove seeds, wash and dice it. Trim and rinse spring onions, slice into thin rings. Wash thyme, dry and roughly chop. Briefly blanch tomatoes in boiling water, cool, peel skins and dice them.

3. 3.

   Heat remaining oil in a pan and brown the ground lamb for 5 minutes over medium heat, breaking up the meat. Season with salt and pepper, then remove from heat. Mix in spring onions, tomatoes, bell pepper, thyme and black cumin seeds.

4. 4.

   Knead the dough again, divide into 8 portions and shape each into an oval flatbread. Spread the lamb mixture on top. Fold the edges of the dough lengthwise to keep the filling inside.

5. 5.

   Bake in a preheated oven at 225 °C (convection: 200 °C; gas: level 3–4) for about 20 minutes.