This Black Sea-style Turkish flatbread is made by filling soft, long-fermented dough with a ground beef mixture, shaping it like a boat and baking it at very high heat. The long fermentation gives the edges a light, crisp texture. Although it bakes quickly at high heat, the full preparation takes several hours.
Mix the flour, yeast and salt. Add the lukewarm water and olive oil, knead until smooth, then cover and let rise for 90 minutes.
Mix the ground beef thoroughly with the onion, tomato and salt.
Roll and stretch the dough into a boat shape, fold up the edges and spread the filling evenly down the middle.
Bake the pide in a preheated oven set to its highest temperature for 10 minutes, until the edges are deep golden brown.
Preheat the oven to its highest setting for at least 20 minutes before baking the pide; the edges may turn hard if the oven is not hot enough. Allergen: contains gluten (wheat).
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