Mix flour, active dry yeast, 320 g lukewarm water, 3 g salt and 15 g oil for 3 minutes, then knead for 7 minutes until smooth.

Ingredients

• 500 gWheat flour, white, all-purpose, unenriched
• 320 gBeverages, water, tap, drinking
• 7 gLeavening agents, yeast, baker's, active dry
• 4 gSalt, table
• 20 gOil, olive, salad or cooking
• 400 gBeef, ground, 80% lean meat / 20% fat, raw
• 150 gOnions, raw
• 180 gPeppers, sweet, red, raw
• 250 gTomatoes, red, ripe, canned, packed in tomato juice
• 20 gParsley, fresh

Method

1. Mix flour, active dry yeast, 320 g lukewarm water, 3 g salt and 15 g oil for 3 minutes, then knead for 7 minutes until smooth.
2. Cover dough and let rise at room temperature for 25 minutes until it grows by about half.
3. Finely chop or mix beef, onion, red pepper, tomatoes, parsley, remaining 1 g salt and 5 g oil into a raw filling.
4. Heat oven with a tray to 240 °C. Divide dough into four, stretch into 28 cm boats, divide filling through their centres and twist the edges.
5. Bake pide for 9 minutes at 240 °C until edges are deep golden and filling reaches 72 °C in the centre. Rest 3 minutes and serve one each.