Pide
Pide has been a staple of Turkish bakeries for centuries, its distinctive boat shape designed to hold generous toppings without spilling.
A boat-shaped Turkish flatbread topped with cheese, meat or vegetables and baked until the edges are crisp — often called Turkish pizza.
Ingredients
Method
Make a soft dough from flour, yeast and water, and prove until doubled.
Roll into an oval and shape the edges up into a boat form.
Top with minced lamb and cheese, then pinch and twist the ends to seal.
Brush the edges with egg and bake at 220C for 12-15 minutes until golden.
Pinch the pointed ends firmly closed before baking, or the filling can leak out as it cooks.
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