Zero-Roll Turkish Pide with Spiced Beef Step-by-step instructions

Before you start

Before starting, ensure all ingredients are at room temperature for the best dough development. Warm the milk and water to about 110°F (43°C) to activate the yeast effectively.

Measure out the flour and have the filling ingredients chopped and ready. Line a baking tray with parchment paper. Have a clean work surface and a bit of oil for greasing your hands.

Instructions

Dough and Filling

1. 1Make the Dough
   In a large bowl, combine the warm milk, warm water, oil, yeast, and salt. Let sit for 5 minutes until the yeast is foamy. Add the flour gradually, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and pliable. Cover with plastic wrap and let rest until doubled in size, about 1 hour.
   Look for The dough should be soft, smooth, and slightly sticky but not wet.
   Tip If the dough is too sticky, add a little more flour; if too dry, add a splash of warm water.
2. 2Prepare the Filling
   While the dough rests, in a bowl, mix the ground beef with the chopped sweet peppers, onion, salt, and pepper until well combined. Set aside.
   Look for The filling should be well mixed and slightly sticky.
   Tip Use your hands to mix the filling thoroughly for even distribution of flavors.

The dough should be smooth, soft, and have doubled in size, filling the bowl with airy, pillowy texture. The filling should be well combined, with the beef, peppers, and onions evenly distributed. The aroma is fresh and yeasty. Check that the dough is not too sticky and can be handled easily.

Shaping and Assembly

3. 3Divide the Dough
   After the dough has doubled, punch it down and divide it into 9 equal balls. Keep them covered with a damp cloth while working with one at a time.
   Look for Each ball should be about the size of a golf ball.
   Tip Lightly oil your hands to prevent sticking when handling the dough.
4. 4Shape the Pides
   Take one dough ball and flatten it with your fingers into a rough oval. Place a portion of the meat filling in the center. Bring the edges of the dough up and over the filling, pinching to seal completely. Gently press and stretch the filled dough into a long, thin flatbread shape, about 1/4 inch thick. Repeat with the remaining dough and filling.
   Look for The pides should be elongated, about 10 inches long and 3 inches wide.
   Tip Use greased hands to press and stretch the dough without tearing it.
5. 5Arrange on Baking Tray
   Place the shaped pides on a baking tray lined with parchment paper, leaving space between each. Brush the tops with a little water.
   Look for The pides should be evenly spaced and lightly moistened on top.
   Tip Brushing water helps create a blistered, crisp crust during baking.

The pides should be uniformly shaped, about 10 inches long and 3 inches wide, with the filling completely sealed inside. The dough should feel smooth and slightly springy.

The tops are brushed with water, giving a subtle sheen. Check that the edges are sealed well to prevent leakage during baking.

Baking and Finishing

6. 6Bake the Pides
   Preheat the oven to 425°F (220°C). Bake the pides for 15 minutes, until the crust is golden and blistered and the filling is cooked through. The internal temperature of the meat should reach 160°F (71°C).
   Look for The crust should be deeply golden and sound hollow when tapped.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip For extra browning, place the tray on the bottom rack for the last 2 minutes.
7. 7Rest and Serve
   Remove the pides from the oven and let them rest for 5 minutes before serving. Tear open to reveal the juicy filling.
   Look for The pides should be slightly firm to the touch but soft inside.
   Tip Resting allows the juices to redistribute, making the filling more flavorful.

The pides are golden brown with blistered spots on the crust. The kitchen smells of toasted bread and savory meat. The pides should be firm to the touch but yield slightly. Check that the internal temperature of the meat has reached 160°F (71°C) and the crust is crisp.

Common mistakes

One common mistake is overworking the dough, which can make it tough. Knead just until smooth and elastic. Another is not letting the dough rest enough; it must double in size for the right texture.

When shaping, avoid overfilling, as the pides may burst. Also, ensure the oven is fully preheated to get the blistered crust.

How to tell it’s done

The pides are done when the crust is deeply golden and blistered, and the filling is cooked through. To check the internal temperature of the meat, insert an instant-read thermometer into the center of a pide; it should read at least 160°F (71°C).

The crust should sound hollow when tapped on the bottom. Let them rest for 5 minutes before serving to allow the juices to settle.

• Ground meat: 160°F (71°C) in the thickest part