My recipe for flat breads with meat filling inspired by Pide- Turkish style flat bread topped with different ingredients.
The dough was made from spelt flour leavened by whole wheat sourdough starter. Thanks to spelt flour, the dough is soft and whole wheat sourdough makes it more nutritious.
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Veal Filling:
1 lb ground veal (or lamb)
1 cup cilantro, chopped
2 garlic cloves
1 bunch spring onions
1/2 long hot pepper
1 teaspoon marjoram
1 teaspoon za’atar
1/4 teaspoon salt
1/4 teaspoon black caraway seeds
1/4 teaspoon grains of paradise (Aframomum melegueta), ground or black pepper
2 tablespoon lemon juice
Blend all of the seasoning ingredients in blender until they form a paste. Combine with the meat, cover and refrigerate for a few hours.
Sourdough Pides Dough:
Sourdough Starter:
1 tablespoon whole wheat sourdough mother starter
100 g whole wheat flour
200 g water.
Combine the ingredients and let ferment for 5 hours.
Final Dough:
all of the starter
300 g spelt flour
4 g salt
65 g water
Knead the dough and let ferment for 1 hour. Roll the dough.
Cut into pieces, stuff with the filling and shape.
Bake at 480 F for 16 minutes.
