Name: Pide – Ground Meat Turkish Flatbread
Total time: 90 min
Yield: 4
Ingredients: 500 g all-purpose flour sifted, for the dough; 300 ml Warm water approximately 37°C; 7 g dry yeast instant yeast; 1 dessert spoon Granulated sugar to activate the yeast; 1 dessert spoon salt for the dough; 2 tbsp Olive oil for the dough; 250 g ground meat ground beef or ground lamb; 1 pc onion finely diced; 2 pc tomato cut into small cubes; 1 pc Green pepper finely diced; 1 tbsp tomato paste; 1 tsp red pepper 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 foam should form on the surface of the yeast mixture.
Place the warm water in a bowl, add the dry yeast and granulated sugar, and stir. Let it sit for 5 minutes until the yeast is completely dissolved.
Knead until the dough is smooth and elastic in texture.
Place the flour in a large mixing bowl and make a well in the center. Add the salt and olive oil. Gradually add the yeast mixture and knead until you have a soft, non-sticky dough (approximately 8–10 minutes).
Be patient while waiting for the dough to rise; a warm environment speeds up fermentation.
Place the dough in a lightly oiled bowl and cover with a damp cloth. Let it rise at room temperature for approximately 60 minutes, until it has doubled in volume.
The ground meat should be fully cooked and the filling should have absorbed its liquid. A cold filling adheres better to the dough.
Meanwhile, prepare the filling: In a skillet, brown the ground meat over medium heat. Add the onion and sauté for 3 minutes until softened. Add the tomato, green pepper, and tomato paste. Season with red pepper flakes and salt. Cook for an additional 5 minutes until the filling has absorbed its liquid. Remove from heat and let it cool.
The edges should be thinner than the center so they don't become thick when folded.
Divide the risen dough into four equal pieces. On a floured work surface, roll or stretch each piece into an oval shape (approximately 25–30 cm long, with thin edges).
The edges should be pressed firmly so they don't open during baking.
Place the cooled ground meat filling lengthwise along the center of the rolled dough. Fold the long edges of the dough inward and pinch the ends to a point. Shape into a boat form.
The egg yolk gives a golden sheen when baked.
Arrange the shaped pides on a baking sheet lined with parchment paper, spacing them apart. Brush the tops with beaten egg yolk using a pastry brush.
Placing a pan of water on the bottom of the oven creates steam and results in a softer crust.
Bake in a preheated oven at 220°C on top-and-bottom heat setting for 12–15 minutes, until the edges are golden.
The butter melts over the hot pide, adding flavor and a glossy finish.
Brush the pides with butter as soon as they come out of the oven. Serve hot.

Language

Pide – Ground Meat Turkish Flatbread

Nutrition

Ingredients

Preparation

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

Knead until the dough is smooth and elastic in texture.

Be patient while waiting for the dough to rise; a warm environment speeds up fermentation.

The ground meat should be fully cooked and the filling should have absorbed its liquid. A cold filling adheres better to the dough.

The edges should be thinner than the center so they don't become thick when folded.

The edges should be pressed firmly so they don't open during baking.

The egg yolk gives a golden sheen when baked.

Placing a pan of water on the bottom of the oven creates steam and results in a softer crust.

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

Open recipe in EatSen