Ankara Pide

Introduction

Ankara Pide is a traditional Turkish bread dish originating from the capital region of Turkey, Ankara. Renowned for its unique boat shape, this flatbread is comparable to a pizza and is typically filled with various ingredients such as cheeses, meats, and vegetables. Historically, pide has been a staple in Turkish cuisine for centuries, often enjoyed as a communal dish during social gatherings and family meals. The rich flavors and versatility mirror the diverse cultural tapestry of Turkey itself.

Ingredients

• Flour - 500g
• Warm water - 300ml
• Yeast - 10g
• Salt - 1 teaspoon
• Sugar - 1 teaspoon
• Olive oil - 2 tablespoons
• Ground beef - 250g
• Onion - 1, finely chopped
• Tomato - 1, diced
• Green pepper - 1, chopped
• Red pepper flakes - 1 teaspoon
• Mozzarella cheese - 100g, grated
• Parsley - a handful, chopped

Preparation

Making the Dough

To begin making Ankara Pide, start by preparing the dough. In a large bowl, combine warm water, yeast, and sugar. Stir well and let it sit for about 10 minutes until it becomes frothy. Next, add flour and salt to the yeast mixture. Gradually add the ingredients while stirring continuously to form a soft dough. Add olive oil and knead the mixture on a floured surface for about 10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rise for about an hour, or until it has doubled in size.

Preparing the Filling

While the dough is rising, prepare the filling. In a skillet over medium heat, add a dash of olive oil and sauté the onion until translucent. Add the ground beef, cooking until browned and cooked through. Stir in the tomato, green pepper, and red pepper flakes. Allow the mixture to cook for another 5 minutes, letting the flavors meld together. Remove from heat and let it cool slightly before using it as the filling for your pide.

Cooking Process

Assembling the Pide

Once the dough has risen, preheat your oven to 220°C (428°F) or the highest setting if using a domestic oven. Punch the dough down and divide it into four equal portions. Roll each piece into an oval shape on a floured surface, leaving the edges slightly thicker. This helps contain the filling and creates the pide’s signature boat shape. Spoon the prepared filling onto each piece of dough and top generously with mozzarella cheese.

Baking the Pide

Place the assembled pide onto a lined baking sheet. Carefully fold the edges of the dough inward, pinching the ends to form a boat-like shape. Transfer to the preheated oven and bake for approximately 15-20 minutes or until the crust is golden brown and the cheese is bubbling. For optimal timing, consider using a cooking timer to ensure precise baking.

Enjoying Ankara Pide

Remove the fresh Ankara Pide from the oven and generously sprinkle with parsley before serving. This delectable dish is best enjoyed fresh and hot and can be served with a side of yogurt or mixed salad. Traditionally, pide is accompanied by a glass of Turkish tea or ayran, a popular Turkish yogurt drink. For an authentic dining experience, serve on wooden boards or rustic platters, allowing diners to tear off pieces by hand, emulating the communal aspect of Turkish dining culture. Enjoying Ankara Pide not only provides a taste of Turkish culinary heritage but also brings to life the warmth and vibrance of its cultural table-setting practices.

Storage Tips

If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 180°C (356°F) for about 5-7 minutes to regain its freshness.