Vegan Pide Flatbreads
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 7 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 ml water, lukewarm
- 15 g fresh yeast
- 0.5 teaspoon ½ sugar
- 500 g wheat flour type 550
- 1 teaspoon salt
- 2 tablespoon soy yogurt (yogurt alternative)
- 2 tablespoon olive oil
- 1 egg substitute (No-Egg)
- 1 tablespoon sesame seeds, black
- 1 tablespoon black seed oil
- 1 flour for dusting
- 1 oil for greasing
Print Recipe
Pin Recipe Instructions
- Put half of the water in a bowl. Stir in the yeast and sugar and let stand in a warm place for 20 minutes.
- Put the flour and salt in a large bowl and make a well in the middle. Add the yeast water, soy yoghurt and oil as well as the rest of the water and stir well until everything has combined to form a dough. Knead the dough on a floured work surface for about 10 minutes.
- Drizzle some oil into a bowl. Turn the dough in it, cover with a damp cloth and let rise in a warm place for about 4 hours.
- Knead the dough again thoroughly and then shape four oval flat cakes. Cover the cakes and let rise for another 45 minutes.
- Preheat the oven to 220 ° C top / bottom heat.
- Line two trays with baking paper. Mix the No Egg according to the instructions on the packet and coat the flatbreads with it. Sprinkle the sesame seeds on top and drizzle with the black seed oil.
- Bake the cakes in the oven for about 20 minutes on the middle rack, one after the other until golden brown.
- https://www.vegan-cooking-with-thalija.de/archive/1080
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