Pide

Activate the yeast: stir Instant Yeast and Sugar into about 1 cup warm (not hot) Water and let sit 5–10 minutes until foamy.

Make the dough: in a large bowl combine 3 1/2–4 cups All-Purpose Flour with Salt, form a well, pour in the yeast mixture and 2 tablespoons Olive Oil, then mix and knead until a smooth, elastic dough forms (about 8–10 minutes).

First rise: place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.

Prepare the filling: heat a tablespoon of olive oil in a skillet, then sauté chopped Onion and minced Garlic until translucent.

Add the Ground Beef to the skillet and cook, breaking it up, until browned; drain excess fat if needed.

Stir in diced Turkish Green Pepper, chopped Tomato and a couple tablespoons of Tomato Paste, then simmer until the mixture is thick and most of the moisture has evaporated.

Season the filling by stirring in chopped Parsley, Sweet Paprika, Ground Cumin, Red Pepper Flakes, Black Pepper and more Salt to taste; cook another 1–2 minutes and remove from heat to cool slightly.

Shape the pides: divide the risen dough into 4–6 equal pieces, roll each into an oval about 8–10 inches long, then spoon a strip of the cooled filling down the center of each, leaving a border.

Form the boats by folding and pinching the long edges inward toward the filling to seal and create the characteristic open boat shape; brush the exposed dough edges with melted Unsalted Butter.

Bake: preheat the oven to 230°C (450°F) and bake the shaped pides on a hot baking sheet or stone for 10–15 minutes, until the crust is puffed and golden.

Finish and serve: brush with a little more melted butter if desired, let cool a couple minutes, then slice and serve warm.