½ cup grated kasar cheese (or mozzarella), optional
1 egg, optional
Start with the dough. Combine flour, yeast, salt, sugar, olive oil and water until well combined and you end up with a soft and smooth dough. Don’t overplay with the dough. Cover it and let it rise for an hour.
Prepare the filling mixture while waiting for the dough to rise.
Put chopped beef into a pan, pour ¼ cup water over it and cook over medium low heat, about 40 minutes. Let it release its water and absorb it back.
When the water is almost gone, add olive oil and stir.
Cover and cook it for 5 minutes.
Then add in onions and peppers, stir and cover.
Cook until they get tender, but not mushy. About 10-15 minutes.
Add spices as the final step. Let it cool completely.
Preheat the oven at 200C (400F). Line a baking sheet with parchment paper.
Dust the counter with little flour and transfer the dough on it. Knead it for 4-5 minutes. Make a log from it and cut it into 5 equal pieces if you want large pides or 10 pieces if you want them smaller. Roll them into balls and cover with a clean kitchen towel.
Grab one of the balls and roll it out giving an oval shape and carefully transfer it on the baking sheet. Put a few tablespoons of the filling on it, leaving the edges empty.
Fold two sides to the center and combine and seal the ends.
Brush all the edges with olive oil.
Bake it for 10-12 minutes until golden.
If you want an egg topping, remove it from the oven after 10 minutes and break an egg in the middle. Put it back in the oven and bake for another 5 minutes.
If you want cheese topping, remove it from oven after 12 minutes, sprinkle grated mozzarella and bake for another 2 minutes and remove.
Serve them hot. Slice them before serving.
When we make large pides, we can place only one on our baking sheet. When we make small pides, we can put 6-7 pides on a baking sheet. So you need to experiment and see it yourself.
We don’t use all the egg white, just a little with the yolk. But it’s up to you. Just be careful so that the egg white won’t overflow.