Pide is delicious Turkish speciality, a kind of Turkish flatbread with a boat shape. Pide dough is very simple and easy to make. . Pide is one of the popular and comfort foods in Turkey. Pide can be made with different variety of toppings such as ground meat, cheese, sausages, eggs, …
Ingredients for the dough
- 300 g strong white flour
- 14 g dried yeast
- 1 cup lukewarm water
- 3 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
- 200 g grounded beef
- 1 grated onion
- Salt and pepper to taste
- 1 tbsp tomato paste
- Shredded cheddar cheese
- Half of sliced onion
- Handful black olives, pitted
In a bowl with yeast and sugar, pour in ½ cup of lukewarm water. Stir and set aside until yeast to be activated with bubbly foam on the surface ( it will take about 10 minutes).
In a large bowl, mix flour with salt. Pour in the olive oil and yeast mixture. Mix together. Then slowly pour water. Combine with your hand until all ingredients come together.
Place the dough on a floured surface and knead the dough for 3-5 minutes, until you reach to a soft and smooth dough. Drop some olive oil into the bowl and place the dough in it. Cover the bowl with kitchen towel and leave for 2 hours to rise and double in size.
Meanwhile, we prepare our filling. In a bowl we mix meat with onion, tomato paste and season with salt and pepper and paprika. Heat the oil in the pan. Add meat mixture and fry it. One of the topping is ready.
Pre heat the oven to 220 C.
Once the dough is risen. Place it on a floured board and cut the dough into 2 equal pieces. Using a rolling pin and roll the dough balls into oval shapes or boat shape. Dough should be very thin.
Now brush surface of the oval shaped dough with butter. Spread the meat mixture evenly over the dough, leaving about 2 cm at the edges with no filling. Fold in the sides and squeeze the oval dough each end to make it pointy.
Spread cheddar cheese, onions and black olives over the other dough too. Brush the edges of dough with melted butter. Bake for 15-20 minutes until the pides are golden brown and cripsy at the edges.
Once the pide is ready, brush the melted butter all over the cooked pide edges again and cut into slices and bon apetite.