Classic Meat Pide (Pideh Ba Gosht)

Sift the flour into a large mixing bowl and make a well in the center.

In a small cup, dissolve the yeast and sugar in a little of the lukewarm water. Pour it into the well.

Add the salt and gradually incorporate the remaining water, mixing until a soft, smooth dough forms.

Knead briefly, cover with a damp cloth, and let rest at room temperature for 15–20 minutes until relaxed.

Meanwhile, prepare the topping: in a bowl, combine the ground meat, onion, tomatoes, bell pepper, parsley, pepper paste, thyme, red pepper, and salt. Mix until evenly blended.

Divide the rested dough into six equal portions. Roll each piece into an oval about ½ cm thick.

Spread 2–3 tablespoons of the meat mixture evenly over each oval, leaving a small border around the edges.

Fold the edges inward by about ½ cm to form the classic pide shape.

Lightly grease a baking tray and arrange the prepared pides on it.

Preheat the oven to 200°C (390°F). Bake for about 20 minutes, until the dough is cooked through and lightly golden.

Remove from the oven and immediately brush the hot pides with butter. Slice into 3–4 pieces and serve warm.