This Black Sea-rooted Turkish flatbread is made by filling a long-proofed, soft dough with a spiced mince and shaping it into a boat before baking at very high heat. The long proofing time is what gives the pide's edges their light, crisp character. Although it bakes quickly at high heat, the whole preparation stretches over several hours.
Mix the flour with the yeast and salt, add the warm water and olive oil, knead until smooth, then cover and let proof for 90 minutes.
Mix the ground beef with the onion, tomato and salt.
Roll the dough into a boat shape, fold up the edges and spread the filling evenly down the centre.
Bake the pide in the preheated oven at very high heat for 10 minutes until the edges turn deep golden.
Preheat the oven to its highest setting for at least 20 minutes before baking; an underheated oven toughens the pide's edges. Allergens: contains gluten (flour).
Adding a few rings of green pepper to the filling gives it the faintly hot note typical of Black Sea pide.
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