Ingredients

• 500 g all-purpose flour
• 300 ml warm water
• 1 tsp active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 3 tbsp olive oil
• 300 g ground beef
• 1 piece onion
• 150 g Turkish white cheese
• 2 piece tomato
• 1 piece red bell pepper
• 1 tsp paprika
• 1 tsp black pepper
• 1 bunch fresh parsley
• 1 piece egg
• 2 tbsp butter

Instructions

1. Prepare the dough

   Mix warm water, yeast, and sugar in a large bowl. Let stand for 5 minutes until foamy and bubbling. Add flour, salt, and 2 tbsp olive oil, then knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but not wet. Do not add too much flour or the bread will be dense.

2. Let dough rise

   Place dough in an oiled bowl, cover with damp cloth, and let rise in a warm place for 60-90 minutes until doubled in size. The dough should spring back slowly when gently pressed. Do not let it over-rise or it will lose structure.

3. Cook the meat filling

   Finely dice the onion and cook in remaining olive oil over medium heat for 5-6 minutes until softened. Add ground beef and cook for 8-10 minutes, breaking it up with a spoon until browned and cooked through. Season with paprika, salt, and pepper. Do not overcook or the meat will become dry.

4. Prepare vegetables and cheese

   Dice tomatoes and bell pepper into small 1cm pieces, removing seeds. Crumble the cheese into bite-sized chunks. Finely chop the parsley. Mix vegetables with chopped parsley in a bowl for 2-3 minutes until well combined. Do not add salt to vegetables as the cheese will provide saltiness.

5. Shape the pide

   Preheat oven to 220°C. Divide dough into 4 portions and roll each into an oval shape about 25cm long. Create raised edges by pinching and rolling the sides upward, forming a boat shape. The center should be slightly thinner than the edges. Do not make the base too thin or it will tear under the weight of toppings.

6. Add toppings

   Spread the cooked meat mixture evenly in the center of each pide boat. Top with vegetable mixture and crumbled cheese. Beat the egg and brush over the raised edges for 1-2 minutes until evenly coated. Do not overload with toppings or they will spill over during baking.

7. Bake the pide

   Place pides on parchment-lined baking sheets and bake for 15-18 minutes until the edges are golden brown and the cheese is bubbling and lightly browned. The bottom should sound hollow when tapped. Do not open the oven door during the first 10 minutes or the pides may deflate.

8. Finish and serve

   Remove from oven and immediately brush the edges with melted butter for 30 seconds while hot. Let cool for 3-5 minutes before serving to allow the cheese to set slightly. The pides should be served warm with the cheese still stretchy. Do not let them cool completely or they will lose their appealing texture.

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