Whether you are craving oozing cheese and meaty goodness, these boat-shaped filled breads are part and parcel of Turkish street food 

Pide 2 ways

Makes 6 (3 of each flavour)

Ingredients

1 packet (10g) instant yeast 
2 Tbsp (30ml) sugar
6 ⅔ cups (1kg) flour 
1 tsp (5ml) salt
1¾ – 2 cups (430-500ml) lukewarm water 
⅓ cup (80ml) canola oil 
1 egg, beaten
3 Tbsp (45ml) each white and black sesame seeds  

For the beef filling 

2 tsp (10ml) canola oil
1 onion, finely chopped
2 cloves garlic. finely minced 
½ tsp (3ml) ground cumin
½ tsp (3ml) ground coriander 
Pinch ground cinnamon 
250g beef mince 
½ cup (125ml) beef stock
3 eggs
Salt and milled pepper  

For the cheesy filling 

1 cup (125g) mature Cheddar
1 cup (125g) white Cheddar 
2 tsp (10ml) chilli flakes 
2 spring onions, finely sliced 
2 Tbsp (30ml) za’atar
Salt and milled pepper  

Method

1. Combine dry ingredients in the base of a stand mixer fitted with a dough hook attachment (or simply use a mixing bowl).
2. Add the water and oil, while mixing to form a dough. (Add just enough water for a ball to form.) Knead the dough for about 5 minutes or until smooth and elastic.
3. Place the dough in a lightly oiled bowl and cover the surface of the dough with clingwrap, followed by a clean kitchen towel. Place dough in a warm place and allow to rise until doubled in size, about 1 hour. 
4. For the beef filling, heat the oil in a pan over medium heat.
5. Fry the onion for about 3-4 minutes, then add the garlic and spices. Fry for another 1-2 minutes. 
6. Add the mince and fry for 5 minutes until browned. 
7. Lower the heat, add the stock and simmer for 8-10 minutes. Season, set aside and cool. 
8. Preheat oven to 180°C. 
9. Knock down the dough and divide into six equally sized balls. 
10. Roll each piece into 25x12cm. Taper the ends of dough pieces into the iconic boat shape. Fold about lcm of dough inward to create a border to keep the filling inside. Gently flatten the inner area to make space for the filling. 
11. Add the meat filling to three dough boats. For the cheesy pide, add the cheese and chilli flakes to the remaining boats. 
12. Brush the dough with egg wash and sprinkle with sesame seeds. 
13. Bake until cooked and golden, about 15-20 minutes. 
14. Sprinkle cheesy boats with spring onions and za’atar. 
15. Serve hot out of the oven. 

Cook’s note
This recipe makes 6 pide boats, 3 of each variant. If you want to make only meaty or cheesy ones, double the quantity of the filling.

By: Lichelle May
Photography by: Zhann Solomons