- Sift the flour into a mixing bowl and add the yeast, sugar and salt. Stir together. Add the oil and water, starting with 100ml of water and adding more if necessary until combined into a dough. Tip onto a floured board and knead the dough for 5-6 minutes until shiny and soft. Place into an oiled mixing bowl, cover with a clean tea towel and leave for to rise for 30 minutes in a cool place.
- Pre heat the oven to 220. Divide the dough into two and roll both out into a large oval shape, about 40cm long and 25cm wide on a clean, floured surface. Place each one onto a baking sheet, lined with baking paper.
- To make the filling, put the onion into a food processor and blend until fine. Add the tomato and blend until fine. Add the lamb, pepper, pepper flakes, oregano and a good pinch of salt and blend until fine.
- Place half the topping in the centre of each piece of dough and spread out into an even layer, leaving a one inch gap around the sides. Sprinkle the cheese over the top.
- Now fold over the sides, starting in the centre of one side and working up to the top of the oval shape. Once you have done both sides you should have a narrow, boat shape. Using your fingers, gently push the border you have created down to stop it raising too much in the oven.
- Pop both pide into the hot oven for 12-15 minutes or until the edges are golden.
- Meanwhile, melt the butter in the microwave and brush generously over the cooked borders of the pide and then the topping, Serve immediately.
Makes 2 pide
300g plain white flour
7g sachet of fast action dried yeast
1 tsp. sugar
2 tsp. salt
2 tbsp. olive oil
100-120ml warm water
20g melted butter
For the filling
1 onion, quartered
1 tomato, quartered
200g lamb mince with 20% fat
½ tsp black pepper
1 tsp Turkish pepper flakes
½ tsp dried oregano
200g grated mozzarella