Erzurum Pidesi — Long Open-Faced Flatbread with Ground Lamb

Finely chop the onion, rub it with salt, and squeeze out and discard the released liquid; excess moisture will steam the pide. Finely chop the tail fat with a knife and combine it with the ground meat. Add the drained grated tomato, spices, and parsley, then mix by hand. Do not brown the filling; it stays raw until baked. Refrigerate until ready to use.

Divide the risen dough into three balls and let them relax for 10 minutes. On a lightly floured surface, roll each ball into a round, then use both hands to pull the ends until it forms a strip 45 centimeters long and 12 centimeters wide. Erzurum pide is long and narrow; a wider dough will not hold its shape in the oven.

Using your fingertips, spread the filling in a thin, even layer over the dough strip, leaving a two-finger-wide border. A thick mound of filling will remain raw in the middle. Fold the bare edges inward and press lightly.

Preheat the oven with the baking sheet inside to 250°C / 480°F; these flat pides bake quickly at a higher-than-usual oven temperature. Transfer the pides to the hot sheet and bake for 14 minutes. They are done when the edges are deep golden brown and the fat from the filling has soaked into the dough, leaving the surface glossy. Brush with butter as soon as they come out of the oven.