Business Private

Vegetable Pide

Total time
30 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
35 Minutes
Rest time
2 Hours


Ingredients for 4 pides

500 g LA FORTE - Spelt flour type 1
35 g ADAM - lievito madre natural yeast
100 g natural white yoghurt
220 g water
2 teaspoon salt
2 tablespoons olive oil
For the filling
200 g onion
3 cloves garlic
500 g aubergines
300 g courgettes
q.s. olive oil
2 pinch curry powder
2 teaspoon salt
q.s. fresh herbs (thyme, oregano)
300 g melting cheese
q.s. sesame seeds
400 g -


  1. Combine the semi-wholemeal spelt flour, the ADAM Lievito Madre yeast, yoghurt and water in a mixer. Start mixing then add the salt and olive oil. Knead the ingredients for approx. 10 minutes or until a smooth, consistent dough is obtained.
  2. Place the dough on a pastry board and fold over twice. Form into a ball and put back into the bowl. Cover and leave to proof in a warm place for around 90 min., or until the dough has doubled in volume.
  3. In the meantime, prepare the filling, which must have cooled down before being used. Peel and chop the onion, not too finely and set aside. Peel and slice the garlic and also set aside. Wash and dry the aubergine, courgette and peppers. Chop all the vegetables into 1.5 cm cubes.
  4. Warm 4-5 tbls. of olive oil in a frying pan and gently fry the onion for a few minutes, stirring regularly. Add the curry powder and garlic. Fry for 30 seconds, then add the chopped aubergine and peppers. Cook on a high heat for 5 minutes then add the courgette. Add salt. Continue cooking for a further 5-6 minutes, stirring regularly, until the vegetables are soft but not too mushy. Finally, stir in the thyme and oregano and remove from the heat. Set aside to cool down. Cut the cheese into cubes and add to the cooled vegetables.
  5. When the dough has doubled in volume, cut it into 4 equal pieces and form a ball with each one. Roll out one piece of dough at a time on a lightly floured surface into an elongated shape (approx. 30 x 15 cm). Place on a baking tray with baking paper. Spread a quarter of the vegetable and cheese filling over the dough, leaving approx. 2-3 cm free along the edges. Fold the edges of the two long sides towards the centre, covering part of the filling, then pinch the two ends together to give the classic shape of a pide, with pointed ends. Proceed in the same way for the remaining pide. Cover and leave to proof for approx. 30 minutes.
  6. Meanwhile, preheat the oven to 200°C (static) if baking one tray at a time or 180°C (ventilated) if baking several trays at a time. Brush the edges of the pide with water and sprinkle with sesame seeds. Bake for approx. 20-22 minutes, until golden brown. Remove from the oven and serve immediately or enjoy warm.

In collaboration with @passionecooking