Pide with feta and labneh

Put the wheat flour, yeast, sugar, half of the oil and water in a bowl and mix briefly to form a coherent whole.

Add the salt and knead for 8 minutes to a velvety soft elastic dough.

Grease a bowl with some oil and put in the dough. Sprinkle with some flour. Cover with a clean tea towel and let the dough rise for 1 hour in a warm, draft-free place.

In the meantime, halve the cherry tomatoes for the filling. Mix the feta with the lab to a smooth mixture.

Preheat the oven to 200 ˚C. Divide the dough into four equal pieces and roll each into an oval of approx. 25 cm long and 15 cm wide.

Divide the feta-lab mixture over the middle of the dough and leave 2 cm from the edges. Place the cherry tomatoes with the cutting edge upwards and crumble the feta.

Fold the edges over the filling and squeeze the dough at the ends to a point to create a boat.

Brush the dough edges with the rest of the oil. Place the pide on a baking sheet covered with parchment paper and bake in the middle of the oven for about 12 minutes.

Meanwhile cut the fresh mint fine. Cut the stalk of the red pepper. Roll the pepper between your hands so that the seeds fall out. Cut the pepper into very thin rings. Remove the pide from the oven and sprinkle with the spice mix from the bag of the lab.

Divide the fresh mint and the pepper rings over the pide and serve the rest of the labneh.