Legendary Turkish Pide

Ingredients

• 3.5 cup all-purpose flour (500g; more for dusting)
• 1.33 cup lukewarm water (320ml)
• 1 tsp instant yeast (5g)
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 250 g ground beef (minced meat for meat filling)
• 1 onion (finely chopped for meat filling)
• 2 green pepper (finely chopped for meat filling)
• 1 tomato (grated or finely chopped for meat filling)
• 0.5 bunch parsley (finely chopped for meat filling)
• black pepper (to taste for meat filling)
• 250 g spinach (chopped for vegetarian filling)
• 100 g feta cheese (crumbled for vegetarian filling)
• 200 g mozzarella cheese (shredded, divided between cheese and vegetarian fillings)
• 1 egg (for topping cheese pide)
• 2 tbsp butter (melted, for brushing finished crust)

Steps

1. 1

   In a large mixing bowl, combine the lukewarm water, sugar, and instant yeast. Let it sit for about 5 minutes until it becomes slightly frothy.

2. 2

   Add the flour, salt, and olive oil to the yeast mixture. Knead the dough for about 10 minutes by hand or 5-7 minutes in a stand mixer until it is smooth, elastic, and slightly tacky.

3. 3

   Lightly oil the bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm place for about 1 hour or until doubled in size.

4. 4

   While the dough rises, prepare the meat filling: Mix the ground beef, chopped onion, green peppers, tomato, parsley, salt, and black pepper in a bowl. Knead the mixture together so the vegetables are well incorporated into the meat.

5. 5

   Prepare the vegetarian filling: Mix the chopped spinach with crumbled feta and a handful of shredded mozzarella. Season lightly with salt and pepper.

6. 6

   Preheat your oven to 480°F (250°C). If you have a pizza stone, place it in the oven to heat up.

7. 7

   Punch down the risen dough and divide it into 6 equal pieces. Roll each piece into a ball.

8. 8

   On a floured surface, roll each ball into a long, thin oval shape (about 12-14 inches long).

9. 9

   Spread your desired filling in the center of the oval, leaving about an inch of space at the edges.

10. 10

    Fold the edges of the dough over the filling slightly and pinch the ends together to create a boat-like shape.

11. 11

    Transfer the pides to a baking sheet lined with parchment paper (or directly onto the hot pizza stone). For the cheese version, you can crack an egg in the center during the last 3 minutes of baking.

12. 12

    Bake for 12-15 minutes until the crust is golden brown and the meat is fully cooked.

13. 13

    Immediately after removing from the oven, brush the edges of the crust with melted butter for a soft, flavorful finish.

Notes

The secret to a great pide is a very hot oven. If your oven doesn't go to 480°F, use its highest setting. You can vary the toppings with Turkish sucuk (spicy sausage) or pastirma.

Nutrition per serving

• main
• Turkish
• flatbread
• baking
• vegetarian-option
• street-food