Bake for 25 minutes, until the pides golden brown and crispy at the edges. Brush the edges of dough with this mixture. Beat an egg in a small bowl and mix it with 1 tbsp.Squeeze the oval dough at each end to make it pointy. Fold in the sides to act as border to keep the filling intact. Spread the filling evenly over the 2 flat breads, leaving 2 cm at the edges as a border with no filling (I’ve found it’s easier to spread the filling while the oval dough is in the tray). Line a large baking tray with baking paper and place the 2 oval flat bread dough on the tray.On a lightly floured surface, roll the dough balls into 2 oval shapes of 20 cm x 40 cm (about 8”x16”), with ½ cm (0.2”) thickness. Knead the dough for a minute then divide the dough into two pieces and roll into two balls. Once the dough is risen, place the dough on a lightly floured surface.Season with salt and freshly ground black pepper the topping is ready. Turn the heat off and stir in the spinach, red pepper paste (if using) and feta cheese, combine well. Sauté the onions and peppers for 3-5 minutes over medium heat, until they start to soften. olive oil in a wide heavy pan and stir in the onions and peppers. In the meantime, prepare your filling.Leave it in a warm place for minimum 1 hour it will be doubled in size. Place the dough in large bowl and cover with a cling film.The dough gets sticky as you knead, so pour the remaining 1 tbsp. Knead for 3 -5 minutes, until you reach a soft, smooth dough. Using your hands, draw in the flour from the sides and work the mixture into a dough. Pour in the remaining ½ warm water to the flour mixture. Make a well in the middle and pour in 2 tbsp. Combine the flour and salt in a large bowl.Set aside for the yeast mixture to get frothy for 5 minutes. Dissolve the yeast in water, mixing with your fingers. Stir in the dried yeast and sugar in a small bowl and pour in ½ cup warm water.
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