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In a bowl, mix lukewarm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add flour, salt, and olive oil. Knead into a soft dough (about 7–10 minutes).
Cover and let rise for 1 hour until doubled in size.
Make the Filling:
In a pan, heat olive oil. Sauté the onion and green pepper until soft.
Add tomato paste, grated tomato, and cook for 2 minutes.
Stir in ground meat and cook until browned. Season with spices, salt, and pepper.
Let the filling cool slightly before assembling.
Assemble the Pide:
Preheat oven to 220°C (430°F). Line a baking tray with parchment paper.
Divide the dough into 2–3 equal pieces. Roll each into an oval shape about ½ cm thick.
Spread meat filling in the center, leaving edges free. Fold sides inward to form a boat shape, pinching the ends.
Mix egg yolk and yogurt. Brush the edges. Sprinkle with seeds if desired.
Bake:
Bake for 12–15 minutes or until golden and crisp.
Serve:
Serve hot, optionally with lemon wedges or fresh herbs.
Serving and Storage Tips
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