Turkish bread with goat cheese and roasted vegetables, grilled on the BBQ
For 1 pide bread
- 250 g Mix for pide
- 155 ml chilled water (chilled in the refrigerator)
- 25 g regular flour
- 50 ml water (room temperature)
- When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.
For the filling
- ½ courgette
- 1 bunch of young green asparagus
- 200 g broccolini
- Handful of fresh thyme
- Handful of fresh lemon thyme
- 1 tbsp smoked paprika powder
- 100 g almond (coarsely ground)
- 150 g fresh goat cheese
- 1 tbsp Piment d’Espelette
- Salt and pepper
Make the bread
Add the mix and chilled water together and knead for 10 minutes by hand or in a food processor until you have a smooth dough. Make sure the dough temperature remains below 25°C.
Shape the dough into a ball. Cover with a tea towel. Let rise at room temperature for 10 minutes.
Roll each dough ball into a rectangle (25 cm x 15 cm). Place these on a baking tray lined with parchment paper. Cover and let rise at room temperature for 25 minutes.
Mix the regular flour and water into a porridge-like consistency. Brush a portion over the dough.
Moisten your fingers with the rest of the paste. Make a check pattern by pushing your fingers very deep into the dough.
Bake the pide for 25 minutes in an oven preheated to 190°C.
Make the filling
Rinse the courgette, asparagus, and broccolini. Put them in a large, flat dish and sprinkle with oil, fresh thyme, pepper, salt, and paprika powder. Mix the vegetables well with the oil.
Meanwhile, toast the almond pieces in a dry pan.
Cut the pide in half lengthwise and then cut into quarters. Sprinkle each piece with oil and toast the bread on the BBQ for a few minutes. Grill the vegetables on the BBQ too.
Take everything off the BBQ and dress the pide with the grilled vegetables and fresh goat cheese. Garnish with the toasted almond pieces and Piment d’Espelette.4