What sets Bafra pide apart from other pide is that it is enclosed: the filling is not spread on top and left exposed; instead, the dough is folded over it and sealed at the edges. This keeps the ground beef from drying out in the oven, allowing it to cook in its own steam. Brush with butter as soon as it comes out of the oven, then slice.
Combine the flour, yeast, and salt. Add the lukewarm water and olive oil, then knead for 10 minutes. The dough should be soft and slightly tacky; it is ready when an indentation made with a finger slowly springs back.
Mix the ground beef with the finely chopped onion, seeded and diced tomato, chopped pepper, parsley, and spices. Do not cook the filling in advance; it goes in raw and cooks in its own juices inside the pide.
Divide the dough into three balls. On a floured work surface, roll each into an oval 35 cm long. Keep it no more than half a centimeter thick; thicker dough may remain raw inside once folded.
Spread one-third of the filling in a long strip down the center of the dough. Bring the two long sides over the filling to meet in the middle and press with your fingers to seal. Fold and pinch the ends closed too; any opening will let the filling juices run onto the baking sheet.
Place the pides on a parchment-lined baking sheet, seam side down. Bake on the lower rack of an oven preheated to 220°C / 430°F for 20–22 minutes, until the tops are deep golden brown. Brush with melted butter as soon as they come out of the oven, let rest for 5 minutes, then slice.
Cover the kneaded dough and let it rise in a warm place for 1 hour. After dividing it into balls, let them rest for another 20 minutes; dough that has not rested will spring back as you roll it out.
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