Pide

Method

Mix flour, salt and yeast together, then add warm water and olive oil to form a soft dough. Knead for 10 minutes until smooth and elastic, then leave to rise for 90 minutes until doubled. Meanwhile, brown the minced lamb with diced onion, add tomato paste, parsley, chilli flakes and black pepper, then cook for 5 minutes and cool. Divide dough into 4 portions and shape each into an oval boat about 25cm long on a baking sheet. Fill the centre with meat mixture, pinch the corners upwards to seal them slightly, and brush with beaten egg yolk. Bake at 220C for 20-25 minutes until golden brown and crispy.