Pizza and Turkish flatbreads
This sourdough pide takes some skill. The dough is made with active sourdough starter, fermented for a long time, stretched by hand and filled with spiced ground beef. The long fermentation gives the dough a deep flavor and a mild tang.
Knead the flour, active sourdough starter, lukewarm water, and salt into a soft dough. Cover and leave at room temperature for 240 minutes, until doubled in size.
Knead the ground beef with the onion, tomato, tomato paste, Turkish red pepper flakes, and parsley until evenly combined.
Divide the risen dough into portions. Press each piece by hand toward the center to form a thin, elongated base. Spread the filling on top and fold the edges inward.
Bake in an oven preheated to 250°C / 480°F for 20 minutes, until the edges are dark golden brown.
If your sourdough starter is not active (it does not float in water), the dough may not rise enough, so test it before starting the fermentation. When shaping the dough, press toward the center and keep the edges thin; otherwise, they may become hard after baking. Allergen: contains wheat (gluten).
Dana kıyma yerine kuzu kıyma kullandım, iç harç biraz daha yağlı ama çok daha lezzetli oldu. Ekşi mayamın aktif olduğundan emin olmak için suya attım, yüzdüğünü görünce güvenle başladım.
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