Turkish Flat Breads with Spinach Feta and Peppers; Peynirli Pide recipes

Ingredients

• 300 gr/ 10½ oz + 2 tbsp. all-purpose plain flour
• 14 gr/4 tsp. dried yeast (2 packs of 7gr dried yeast)
• 8 fl. oz. /1 cup warm water
• 45ml/3 tbsp. olive oil
• 1 medium onion, finely chopped
• 200 gr/7 oz. spinach leaves, washed and pat dried
• 200gr/ 7 oz. feta cheese, crumbled
• 1 red bell pepper, deseeded and cut in half lengthways and thinly sliced
• 15 ml/ 1 tbsp. Turkish red pepper paste (optional; you can use ½ tsp. if you prefer less spicy or omit)
• 15 ml/ 1 tbsp. olive oil
• salt
• freshly ground black pepper
• 1 egg + 15 ml/ 1 tbsp. olive oil to brush the pide
• 1 egg + 15 ml/ 1 tbsp. olive oil to brush the pide

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