How to Make Great Pide | Soft and Moreish Flatbread Rich with Fillings

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey offers a leaner option, while ground beef is often more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content, while bread flour can be more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is creamier and healthier, while sour cream can be a budget-friendly substitute.

Heat olive oil in a pan on high heat.

Add onions, spring onions, garlic, and bell peppers; cook for around 3 minutes until softened.

Add tomatoes, parsley, salt, pepper, paprika, and chili paste; mix and cook for another minute.

Add ground beef to the pan and cook until the mixture is moist but not wet, about 10 minutes total.

Transfer filling to a bowl and refrigerate to cool down.

In a large bowl, combine water, yeast, salt, egg, olive oil, and yogurt; mix to dissolve salt.

Add white bread flour and mix to form a dough using a dough scraper.

Place dough in a clean bowl and cover; refrigerate for 30 minutes.

After 30 minutes, fold the dough and refrigerate for 24 hours for cold fermentation.

Divide the dough into two equal pieces and shape into balls.

Roll out each dough ball into a long oval shape on a floured surface.

Place the rolled dough on a baking tray lined with nonstick paper.

Add half of the filling, leaving about 1.5 inches from the edge.

Fold the uncovered part of the dough over the filling and pinch the ends together.

Whisk a whole egg and spoon it over the filling to set while baking.

Transfer the pide to the oven and bake for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens