Famous Turkish Bafra Pide
Ingredients
Dough
- 8 cups flour
- 1 teaspoon sugar
- 3 cups water
- 1 packet dry yeast (10 grams)
- 2 teaspoons salt
Filling
- 1 kg ground meat
- 5 large onions
- 1 teaspoon black pepper
- 1.5 teaspoons salt
- 1 tablespoon butter
Topping
- Butter
Preparation
In a bowl, mix yeast, lukewarm water, and sugar to activate the yeast.
Add the yeast mixture to 8 cups of flour in a kneading bowl.
Add salt and gradually add more lukewarm water while kneading to form a smooth dough, adding water carefully as the amount may vary depending on the flour type.
In a pot, add ground meat and cook until browned.
When the meat is nearly done, add finely chopped onions and cook for another 5 minutes.
Add salt, black pepper, and butter to the meat mixture.
Once the dough has risen, divide it into 20-22 small pieces, each about the size of a mandarin orange.
Take one piece and roll it out with a rolling pin, using flour, only in the lengthwise direction, to a size slightly smaller than the baking tray.
Add some of the filling to the dough and fold the sides to close it tightly in the middle.
Using a preheated baking tray, stretch the shaped pide slightly with your hands to fit the tray size and place it on the long side of the tray.
Prepare all the pideler in the same way and arrange them on the tray, fitting about 5 per tray.
Bake in the oven at the highest temperature setting, such as 250°C, on the top rack until cooked.
When the pide is browned with some white spots remaining, remove it from the oven, brush with a little butter, and return to the oven for 2-3 more minutes to brown further.
Remove from the oven, brush with butter again immediately, and serve hot.
Notes
For storage, let the pide cool without butter and freeze it if desired.
