Vegan Turkish Flatbread With Eggplant and Tomatoes

Vegan Turkish Flatbread With Eggplant and Tomatoes

America’s Check Kitchen

The hallmark of this Turkish flatbread is its signature canoe form full of eggplant, pink bell pepper, and tomatoes.  

Accenting the greens on this recipe from The Full Plant Based mostly Cookbook with smoky paprika, spicy pink pepper flakes, and a wholesome quantity of mint brings out the standard Turkish flavors.

What you want:

For the dough:
3 cups bread flour
2 teaspoons sugar
½ teaspoon instantaneous or rapid-rise yeast
1⅓ cups ice water
1 tablespoon olive oil
1½ teaspoons salt

For the toppings:
1 (28-ounce) can entire peeled tomatoes
6 tablespoons olive oil, divided
1 (1-pound) eggplant, minimize into ½-inch items
½ pink bell pepper, chopped
½ teaspoon salt
3 garlic cloves, minced
¼ teaspoon pink pepper flakes
½ teaspoon smoked paprika
6 tablespoons minced contemporary mint, divided
¼ cup pine nuts, toasted

What you do:

  1. For the dough, right into a meals processor, pulse flour, sugar, and yeast. With processor ­operating, slowly add ice water and course of till dough is simply mixed and no dry flour stays, about 10 seconds. Let relaxation for 10 minutes. 
  2. To dough, add oil and salt and course of till dough types a sticky ball that clears sides of bowl, 30 to 60 seconds. Switch to evenly oiled counter and knead by hand to type clean, spherical ball, about 30 seconds. In a evenly greased massive bowl, place dough, seam aspect down, cowl tightly with plastic wrap, and refrigerate for at the very least 24 hours. 
  3. For the toppings, in a meals processor, pulse tomatoes with juices, till coarsely floor. In a medium non-stick skillet over medium-high warmth, heat 2 tablespoons oil till shimmering. Add eggplant, bell pepper, and salt and prepare dinner, stirring sometimes, till softened and starting to brown, 5 to 7 minutes. Stir in garlic, pepper flakes, and paprika and prepare dinner till aromatic, about 30 seconds. 
  4. Add tomatoes, deliver to simmer, and prepare dinner, stirring ­sometimes, till combination could be very thick, about 10 minutes. Take away from warmth, stir in ¼ cup mint, and season with salt and pepper to style. Let cool fully earlier than utilizing. 
  5. One hour earlier than baking, alter oven rack to upper-middle place, set baking stone on rack, and warmth oven to 500 levels. 
  6. Press down on dough to deflate. Switch to wash counter and divide in half, then minimize every half into thirds and canopy with greased plastic. Working with 1 piece of dough at a time (conserving remaining items coated), form dough into clean balls. Area balls at the very least 3 inches aside on counter, cowl loosely with greased plastic, and let relaxation for 1 hour. 
  7. Lower 6 16 x 6-inch items of parchment paper. Generously coat 1 dough ball with flour and place on well-floured counter. Press and roll right into a 14 x 6-inch oval. Prepare oval on parchment rectangle and reshape as wanted (if dough resists stretching, let loosen up for 10 to twenty minutes earlier than attempting to stretch once more). Repeat with remaining dough balls. 
  8. Brush every dough oval with 1 teaspoon oil, then prime every with ½ cup eggplant combination, leaving ¾-inch border round edges. Fold lengthy edges of dough over filling to type canoe form and pinch ends collectively to seal. Brush outer edges of every pide with 1 teaspoon oil and switch formed pides (nonetheless on parchment rectangles) to pizza peel. 
  9. Slide every parchment rectangle with pide onto baking stone, spacing at the very least 1 inch aside. Bake till crust is golden brown and edges are crisp, 10 to fifteen minutes. Switch to wire rack, discard parchment, and let cool for five ­minutes. Sprinkle cooled flatbreads with 1 tablespoon mint and a pair of tablespoons pine nuts, slice, and serve.  
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