Name: Pide – Turkish Minced Meat Flatbread
Total time: 90 min
Yield: 4
Ingredients: 500 g plain flour sieved, for the dough; 300 ml Lukewarm water approximately 37°C; 7 g Dried yeast instant yeast; 1 dessert spoon Caster sugar to activate the yeast; 1 dessert spoon salt for the dough; 2 tbsp Olive oil for the dough; 250 g Minced meat beef or lamb mince; 1 pc onion finely sliced; 2 pc tomatoes finely diced; 1 pc Green pepper finely sliced; 1 tbsp tomato purée; 1 tsp chilli flakes can be increased to taste; 1 pc Egg yolk for brushing on top; 2 tbsp butter for brushing on after coming out of the oven

Preparation

A light froth should form on the surface of the yeast mixture.
Place the lukewarm water in a bowl, add the dried yeast and caster sugar, and stir. Leave for 5 minutes until the yeast has completely dissolved.
The dough is kneaded until smooth and elastic in texture.
Place the flour in a large mixing bowl and make a well in the centre. Add the salt and olive oil. Gradually add the yeast mixture, kneading until you have a soft, non-sticky dough (approximately 8–10 minutes).
The dough is left to rise patiently; a warm environment speeds up the proving.
Place the dough in a lightly oiled bowl and cover with a damp cloth. Leave to prove at room temperature for approximately 60 minutes, until doubled in size.
The minced meat should be fully cooked and the filling should have reduced down. A cold filling adheres better to the dough.
Meanwhile, prepare the filling: Cook the minced meat in a frying pan over medium heat. Add the onion and cook for 3 minutes until softened. Add the tomato, green pepper and tomato purée. Season with chilli flakes and salt. Cook for a further 5 minutes until the filling has reduced. Remove from the heat and leave to cool.
The edges should be thinner than the centre so that they do not become thick when folded over.
Divide the proved dough into four equal pieces. Roll or stretch each piece on a floured work surface into an oval shape (approximately 25–30 cm long, with thin edges).
The edges must be pressed firmly so that they do not open during baking.
Place the cooled minced meat filling lengthwise along the centre of the rolled-out dough. Fold the long sides of the dough inward and pinch the ends to a point. Shape into a boat (kayık) form.
The egg yolk gives a golden sheen in the oven.
Arrange the shaped pidies on a baking tray lined with baking paper, spaced apart. Brush the tops with beaten egg yolk using a pastry brush.
Placing a dish of water on the bottom of the oven creates steam and gives a softer crust.
Bake in a preheated oven at 220°C on top and bottom heat for 12–15 minutes, until the edges are golden.
The butter melts over the hot pide, adding flavour and a glossy finish.
Brush the pidies with butter straight from the oven. Serve hot.

Language

Pide – Turkish Minced Meat Flatbread

Nutrition

Ingredients

Preparation

A light froth should form on the surface of the yeast mixture.

The dough is kneaded until smooth and elastic in texture.

The dough is left to rise patiently; a warm environment speeds up the proving.

The minced meat should be fully cooked and the filling should have reduced down. A cold filling adheres better to the dough.

The edges should be thinner than the centre so that they do not become thick when folded over.

The edges must be pressed firmly so that they do not open during baking.

The egg yolk gives a golden sheen in the oven.

Placing a dish of water on the bottom of the oven creates steam and gives a softer crust.

The butter melts over the hot pide, adding flavour and a glossy finish.

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