2nd Class - 03/26/2011

Kiymali Pide (Flatbread with Ground Beef and Cheese Topping)

You can use any of the topping you like, since we made ground beef and cheese I am writing both of them.

Ground Beef Topping:
1 pound ground beef
1 finely diced onion
1/4 bunch of parsley , chopped
1 italian pepper, diced
2 tomatoes,petite diced
1/2 teaspoon oregano
2 tablespoons olive or corn oil
salt, black pepper and red pepper to taste

combine all the ingredients.


Cheese topping:
2 cups of Turkish feta cheese, crumbled
1 cup of mozzarella cheese, shredded
1 finely diced small onion
1/4 bunch of parsley , chopped
1 italian pepper, diced
2 tomatoes,petite diced
1/2 teaspoon oregano
salt, black pepper and red pepper to taste

combine all the ingredients.

For the Dough:

4 cups of flour
2 cups of warm water (approximately, it depends on the flour you are using)
1 egg
1 teaspoon yeast
1 teaspoon sugar
1 teaspoon salt

In a deep bowl combine flour with all the ingredients, if it is too sticky add more flour or if it's too hard add more water. Knead the dough for about 4 minutes (the more you knead, the more flexible the dough becomes). Put the dough back in the bowl and dust some flour lightly over the top. Then put a plastic bag over and around the bowl and let it rest for around 20 minutes. The plastic bags stops the dough from drying out and aids the proving process.

Once the dough has raised (it should be about 50 % larger than before), take it out and divide the dough into little balls (size of a lime), let them rest for another 15 minutes or so.Place one of the pieces on a lightly floured surface, and use a rolling pin to roll it into an elongated oval.



Spread your desired filling on top of the pide, and crimp the edges up 1 inch, so your pide has a shape rather like a large flattened boat. Bake for about 20 min (or until the edges are nicely colored) at 425 F.