Pumpkin and feta pide

Pumpkin and fetta pide


Basic pide dough


1.To make basic pide dough; combine yeast, sugar, the water and milk in jug; stand in warm place until frothy. Place ½ cup of the flour in bowl; whisk in yeast mixture. Cover; stand in warm place 1 hour. Stir in remaining flour, oil and salt. Knead dough on floured surface until smooth. Place in oiled bowl, cover; stand in warm place 1 hour.
2.Preheat oven to 240°C (220°C fan-forced).
3.Boil, steam or microwave pumpkin until tender; drain, cool. Combine with cheeses in medium bowl.
4.Divide dough into three; roll each to 12cm x 30cm rectangle. Spread pumpkin filling across centre of each piece, leaving 2cm border. Brush edges with water; fold and press around dough. Fold corners to make oval shape.
5.Heat oven trays 3 minutes, place pide on trays; bake 15 minutes. Sprinkle pide with parsley. Cut each pide into eight slices.

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