Whenever I go to Arabic, Turkish, Lebanese, Indian restaurants, I look carefully at the ingredients, because you don’t know where some couscous or ground wheat grains appear. It happened to me that I refused a dish because the menu did not mention pita bread as a base on which a salad stood, for example. I’m a bit disappointed sometimes that I can’t taste certain dishes, but I remember the name and make something similar at home. These slippers are inspired by the Turkish pide recipe.
Ingredients:
Dough
- 200 grams of warm water
- One tablespoon (11 grams) of psyllium bran
- A teaspoon of dried yeast
- 140 grams of millet flour
- 2 tablespoons of oil
- Half a teaspoon of salt
- A teaspoon of sugar (I used raw)
Filling
- 300 grams of minced meat (I used a mixture of pork and beef)
- A small bell pepper
- One medium onion
- A hot pepper
- Salt
- Condiments: thyme, rosemary, parsley
Method of preparation
We start the action with the stuffing. Grate the bell pepper and the onion and drain the juice well, finely chop the hot pepper. Mix all the ingredients responsibly, by hand, insisting until well homogenized. Wrap in plastic wrap and refrigerate. It will take at least an hour for the flavors to infuse, until we solve the dough. It is made exactly like ciabatta: Mix warm water, psyllium bran, sugar and yeast in a large bowl, cover and leave for 20 minutes, I put the bowl on the warm radiator. After 20 minutes the yeast should activate, that is, make some bubbles. Add about 2 tablespoons of flour, mix well, then add salt. We also put the rest of the flour, not all of it, about 100 grams, we will use the rest later. Homogenize well, then add the oil, mix until incorporated and add another spoonful of flour. Now the dough should be quite dense and elastic. Form it into a ball and leave it for another 30 minutes. We don’t sit for alms, we tidy up the kitchen a bit, play some more solitaire and return to our dough. Dust the work surface with flour, put the dough there and knead it a little more, then stretch and fold 2 times, cover it with the bowl and leave it for another 10 minutes. You remember that I told you about stretch and fold, that thing with folding the dough. Google it. We do this thing with stretch and fold and left for 10 minutes covered with the bowl 3 times. You will see that always after the 10 minutes the dough rises. The last time we divide it into 3, and we stretch each piece with the rolling pin into a long and narrow strip. We take the filling out of the refrigerator, divide it into three and spread it on each strip of dough, leaving the edges free. We turn the edges over the filling, forming slippers. Meanwhile, I heated the oven to 200 degrees Celsius, with the tray inside. We put baking paper in the tray, then with the spatula we also put the slippers. 35 minutes are left. Oh, my God! They turned out super tasty, they didn’t need any addition, like sauce or salad, plus I found them very easy to digest.