Pide with Eggplant and Tomatoes

Name: Pide with Eggplant and Tomatoes
Yield: Makes 6 pide, serving 6 to 8
Ingredients: 3 cups (16½ ounces), bread flour; 2 teaspoons, sugar; ½ teaspoon, instant or rapid-rise yeast; 1⅓ cups, ice water; 1 tablespoon, extra-virgin olive oil; 1½ teaspoons, salt; 1 (28-ounce) can, whole peeled tomatoes; 5 tablespoons, extra-virgin olive oil; 1 pound, eggplant, cut into ½-inch pieces; ½ , red bell pepper, chopped; , Salt and pepper; 3 , garlic cloves, minced; ¼ teaspoon, red pepper flakes; ½ teaspoon, smoked paprika; 6 tablespoons, minced fresh mint; 6 ounces, feta cheese, crumbled (1½ cups)

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Pide is a Turkish flatbread that can be easily identified by its signature canoe shape.

A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

SERVESMakes 6 pide, serving 6 to 8

TIME2¼ hours, plus 25 hours proofing

A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

WHY THIS RECIPE WORKS

Like Italian pizza, pide varies from region to region and even from family to family, so the first task in developing our recipe was to identify what we liked. First, we focused on the dough. We tested a few traditional recipes and found th...

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