Pide

1. Whisk the yeast and sugar into the warm water, leave for 5 minutes until foamy, then mix into the flour and salt with the olive oil to form a soft dough.
2. Knead for 8 to 10 minutes until smooth and elastic, then cover and leave in a warm spot for about 1 hour until doubled in size.
3. For the meat filling, mix the raw minced beef or lamb with finely chopped onion and tomato, the red pepper paste and a pinch of salt until evenly combined, keeping it chilled until needed.
4. Divide the risen dough into four pieces and roll each into a long oval roughly 25 cm long, spreading the meat mixture or the grated cheese down the centre and leaving a clear border.
5. Fold the long edges up over the filling and pinch the two ends together firmly to pull the dough into the classic pointed boat shape.
6. Bake on a hot tray at 240 C for 12 to 15 minutes until the dough is golden and any meat filling is cooked through to an internal temperature of at least 71 C in the centre.
7. If you want an egg pide, crack an egg onto the centre 4 minutes before the end so the white sets fully, then brush the rims with melted butter before serving hot.

You'll use: Oven · Large pot · Whisk