Turkish Pide Lamb Flatbread (Printable Version)
# What You'll Need:
→ Pide Dough
01 -
300 g 00 wheat flour
02 -
1 teaspoon dried yeast
03 -
1 teaspoon fine sea salt
04 -
0.5 teaspoon honey
05 -
240 ml warm water
06 -
2 tablespoons olive oil
07 -
mozzarella cheese, handful, optional
→ Spicy Lamb Mince Topping
08 -
400 g ground lamb
09 -
1 onion, finely diced
10 -
1 red pepper, finely diced
11 -
2 tomatoes, chopped
12 -
1 teaspoon ground cumin
13 -
1 teaspoon ground coriander
14 -
0.5 teaspoon ground turmeric
15 -
1 tablespoon olive oil
# Step-by-Step Directions:
01 -
Combine flour, dried yeast, and salt in a large bowl. Dissolve honey in warm water, then gradually incorporate into the flour mixture. Knead by hand or with a dough hook for 10 minutes until elastic and smooth.
02 -
Pour in olive oil and continue kneading for 5 minutes. Cover bowl with a damp cloth and allow dough to rise in a warm area for 1 hour, until doubled in size.
03 -
Heat olive oil in a pan over medium heat. Sauté diced onion and red pepper until softened, about 5 minutes. Add ground lamb, breaking up with a spatula, and cook until no longer pink. Mix in tomatoes, cumin, coriander, and turmeric, simmering for 10 minutes until thickened.
04 -
Preheat oven to 220°C. Divide dough into four equal portions. Roll each into an oval approximately 1 cm thick. Evenly distribute lamb mixture onto each oval, leaving a border at the edges.
05 -
Fold the dough edges over the filling to create a signature boat shape. Pinch the ends firmly to seal. If desired, sprinkle mozzarella over the filling.
06 -
Transfer filled pide to a lined baking tray. Bake for 15–18 minutes, or until the crust is golden and crisp. Serve warm.
# Helpful Notes:
01 -
For best results, ensure the dough rises in a draft-free, warm environment.
02 -
For a vegetarian version, substitute lamb with sautéed mushrooms and spinach.