This open-face flatbread gets its name from the edges left unsealed: the dough stays flat rather than being shaped like a boat, and the filling is spread over the surface. It differs from other Turkish meat flatbreads in size and thickness; each piece is palm-sized, thick, and baked as a single serving. Fold it in half as soon as it comes out of the oven and eat it by hand.
Mix the flour, yeast, and salt. Add the warm water and knead for 10 minutes. The dough should be soft and slightly tacky; it is ready when a finger indentation slowly springs back.
Mix the ground lamb with the finely chopped onion, seeded and diced tomato, chopped pepper, parsley, and spices. Do not cook the filling first.
Divide the dough into 12 portions and press each by hand into a 12 cm circle, 1 cm thick. Do not use a rolling pin; it will deflate the dough and prevent the pide from rising.
Spread one 15 ml measure of filling over each piece of dough with your fingertips, leaving a finger-width border. Do not fold the edges; leave them open.
Transfer the pide to a baking sheet preheated with the oven to 220°C / 430°F and bake for 16–20 minutes. They are ready when the edges are browned and the juices from the filling have evaporated. A home oven cannot reach the temperature of a stone oven, so preheating the tray helps make up the difference.
After kneading, proof the dough in a warm place for 1 hour, then let it rise for another 20 minutes after dividing it into portions. Preheat the baking sheet or baking stone along with the oven; on a cold tray, the top will dry before the bottom cooks.
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