Easy Turkish-style pide recipe

63 ratings

The perfect Friday night dinner, these spicy lamb flatbreads are ready in just 35 minutes! See method

Ingredients

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

of the reference intake
Carbohydrate 42.9g Protein 22.2g Fibre 4.5g

Heat ½ tbsp oil in a frying pan over a medium-high heat and fry the mince, spices and a pinch of salt for 7-10 mins until browned and cooked through. Stir in the tomato purée and 4 tbsp water for the final 2 mins of cooking. Tip into a bowl and wash the pan. Preheat the grill to high and place a baking sheet under to heat up.
Meanwhile, whizz the flour, ½ tbsp olive oil and 100ml water with a pinch of salt in a food processor until it comes together as a dough. Divide into 4, then roll each piece into an oval about 10 x 20cm on a lightly floured surface. Pinch the ends together so they're slightly pointed.
Heat ½ tbsp olive oil in a frying pan over a high heat. Cook 2 pides at a time for 2-3 mins until the base is golden and the dough has puffed up slightly. Set aside and repeat with the remaining bases and oil.
Carefully remove the baking sheet from the grill and add the pide bases. Top with the mince mix and red pepper, then grill for 5-8 mins until lightly golden and cooked through. Top with the red onion and herbs and drizzle with the extra oil, if you like. Serve with lemon wedges to squeeze over.

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