Turkish Pide with Aubergine, Tomato and Feta

Mix the dough. Pulse the flour, sugar and yeast in a food processor about 5 times to combine. With the motor running, slowly pour in the ice-cold water and process for about 10 sec, until no dry flour remains. Leave to rest for 10 min.

Knead and chill. Add 1 tbsp oil and 1½ tsp salt and process for 30-60 sec, until the dough forms a satiny, sticky ball that clears the sides. Knead briefly on a lightly oiled worktop into a smooth ball, put it seam side down in a lightly oiled large bowl, cover tightly with cling film and refrigerate for at least 24 hours or up to 3 days.

Cook the filling. Pulse the tomatoes and their juice in the food processor about 12 times, until coarsely ground. Heat 2 tbsp oil in a 30 cm non-stick frying pan over medium-high heat until shimmering. Add the aubergine, red pepper and ½ tsp salt and cook, stirring now and then, for 5-7 min, until soft and starting to brown. Stir in the garlic, chilli flakes and paprika and cook for about 30 sec, until fragrant.

Reduce. Add the tomatoes, bring to a simmer and cook, stirring now and then, for about 10 min, until very thick and reduced to about 830 ml. Off the heat, stir in 4 tbsp mint and season with salt and pepper to taste. Leave to cool completely.

Shape the balls. An hour before baking, put a baking stone on a shelf 10 cm below the grill element and heat the oven to 260 °C (240 °C fan). Press the dough down, halve it, then cut each half into 3 pieces of about 135 g. Shape each into a smooth ball by stretching the dough around your thumbs and pinching the edges together underneath. Space 8 cm apart, cover loosely with oiled cling film and rest for 1 hour.

Roll. Cut six 40 x 15 cm pieces of baking paper. Coat a dough ball generously in flour and press and roll it on a well-floured worktop into a 35 x 14 cm oval. Lay it on a piece of baking paper and reshape if needed; if the dough springs back, rest it for 10-20 min and try again. Repeat with 2 more balls.

Fill and shape. Brush the ovals with oil, then spread each with 120 ml of the aubergine filling and 2 tbsp crumbled feta (about 28 g), leaving a 2 cm border. Fold the long edges over the filling into a canoe shape and pinch the ends together to seal. Brush the outside edges with oil and slide onto a pizza peel, still on the baking paper.

Bake. Slide the pide, on their baking paper, onto the stone at least 2.5 cm apart. Bake for 10-15 min, until golden brown and crisp at the edges. Move to a wire rack, discard the baking paper and cool for 5 min. Scatter each with 1 tsp mint, slice and serve. Repeat with the remaining dough and toppings.