-
1
Make and Knead the Dough
15 Mins
Room temperature, about 20°C (68°F)
Stir the flour, yeast, sugar and salt together in a large bowl. Pour in the lukewarm water and 15 ml (1 tbsp) of the olive oil and mix until a shaggy dough forms, then turn it onto a lightly floured surface and knead for 8–10 minutes until smooth, soft and elastic. Shape into a ball, rub with a little oil, and put it back in the bowl.
If the dough sticks to your hands, wet them instead of adding flour — extra flour makes a tough crust.
Done when: The dough is smooth, springs back when poked, and no longer sticks to the bowl.
-
2
Let the Dough Rise
60 Mins
Warm place, about 30°C (86°F)
Cover the bowl with a damp cloth or cling film and leave in a warm spot for about 1 hour, until the dough has doubled in size. Meanwhile, mix the topping: combine the beef, grated onion, tomato, green pepper, tomato paste, half the parsley and a good pinch of black pepper, and mix with your hands until evenly combined.
A turned-off oven with the light on is the perfect warm spot for rising dough.
Done when: The dough has doubled and holds a dent when you poke it gently.
-
3
Shape the Boats
10 Mins
Room temperature, about 20°C (68°F)
Heat the oven to 230°C (450°F) with a baking tray inside. Punch the dough down and divide it into 4 equal pieces. Roll each piece on a floured surface into a long oval, about 30 cm (12 inches) long and 12 cm (5 inches) wide. Pinch and fold the ends in and up to make the pointed boat shape, and fold the long edges in slightly to form a rim.
Roll the dough thin in the middle and leave the rim thicker — a thin middle cooks through, a thick rim stays chewy.
Done when: Four neat boat shapes, each with a raised rim and pointed ends.
-
4
Fill and Bake
15 Mins
230°C (450°F)
Spread a quarter of the beef topping thinly over each boat, right up to the rim. Scatter the sucuk slices and grated kasar over the top, then brush the rims with beaten egg. Slide the pides onto the hot tray and bake for 12–15 minutes, until the crust is deep gold, the cheese is bubbling and the beef is cooked through with no pink left — at least 71°C (160°F) in the centre.
A hot tray underneath is what crisps the base; a cold tray makes a pale, soft bottom.
Done when: The crust is golden and blistered, the cheese is melted and bubbling, and the beef is browned and cooked through.
-
5
Rest, Slice and Serve
5 Mins
Rest at room temperature, about 20°C (68°F)
Rest the pides for 5 minutes so the cheese sets slightly, then scatter with the remaining parsley, brush the crusts with the rest of the olive oil, and slice each boat into 3–4 pieces. Serve hot, with salad and pickles on the side.
Resting matters: slicing straight from the oven lets the topping slide off.
Done when: The cheese has set just enough to slice cleanly, and the crust is crisp outside and soft inside.
auto_awesome Finishing Touches & Plating
Brush the hot crusts with olive oil, scatter with fresh parsley, slice each boat into pieces and serve at once, with shepherd's salad and ayran on the side.
Turkey
50m
