FIG AND FETA PIDE

Makes: 6

For the dough:

■ 2 1/4 cups (560 ml) flour

■ 1 tsp (5 ml) sugar

■ 1 tsp (5 ml) salt

■ 1/2 tsp (2.5 ml) freshly ground black pepper

■ 1 tbsp (15 ml) nigella seeds A pinch of cayenne pepper

■ 2 1/4 tsp (1 sachet/7 g) dried active yeast

■ 1 tsp (5 ml) honey

■ 2/3 cup (160 ml) yogurt

For the filling:

■ 3 1/2 oz (100 g) feta

■ 1/4 cup (60 ml) yogurt

■ 1/2 tsp (2.5 ml) dried oregano

■ 1/2 tsp (2.5 ml) sumac (you could substitute with zest of 1 lemon)

For the toppings:

■ 1 green chili

■ 3 tbsp (45 ml) olive oil

■ 6-8 figs (depending on size)

■ 1 small bag of washed baby spinach

■ Salt and freshly ground black pepper

■ A few sprigs of fresh thyme or a pinch of dried oregano 1. Place the flour, sugar, salt, black pepper, nigella seeds and cayenne pepper in a large mixing bowl.

2. Dissolve the yeast in scant

1/2 cup (100 ml) of water and stir in the honey, then add this, along with the yogurt, to the dry ingredients.

3. Knead to form a nice, supple dough (you can use a mixer with a dough hook if you wish, but it is really easy to mix by hand).

4. Cover the bowl with a cloth or plastic wrap, set in a warm place and allow the dough to double in size. It will take about 1 hour in a warm room, slightly longer if it’s cold. 5. Make the filling by crumbling the feta into a small bowl and mixing with the yogurt, oregano and sumac to create a paste.

6. For the topping, slice the green chili into rounds, place in a small dish and cover with the olive oil. Cut the figs into

4-5 slices.

7. Once the dough has proved, divide it into 6 evenly sized lumps. Roughly stretch each piece into an oval boat-shape measuring around 8 inches (20 cm) long and 3 1/4 inches (8 cm) wide.

8. Put 1 tbsp (15 ml) of the feta filling on each, spreading it over the centre. Add a handful of baby spinach, then slices of fig. Top with the chili slices and the oil, using it all up.

9. Season with salt and pepper, and sprinkle with some leaves from the sprigs of thyme or dried oregano.

10. Pinch the sides of the dough up around the edges, then pinch each end of the oval into a point to create a pide boat.

11. Leave to prove again and while you are waiting, heat your oven to 425 F (220 C).

12. By the time the oven is up to temperature, the boats will be ready to pop in. Bake for 10-12 minutes until beautifully golden. Serve warm.