Welcome to the Culinary Compass kitchen! Today, we are mastering one of Turkey’s most beloved savory pastries: the Bursa-style Kiymali Pide (Ground Beef Flatbread). Unlike many enriched bread recipes, this dough uses no milk or butter, yet achieves an incredible, airy softness.
This video is a deep dive into advanced dough handling, offering essential tips for home bakers struggling with sticky, high-hydration recipes. We cover the crucial steps, from activating fresh yeast (preferment) to managing a very loose dough with minimal contact, ensuring your final product is professional-grade and supremely soft. Learn the secrets behind the incredibly juicy filling—finely dicing vegetables and the perfect blend of spices—and the critical technique of opening channels during baking to infuse the dough with savory meat juices.
If you are aiming for *Gourmet* results at home, this recipe provides the necessary *Culinary Education* to elevate your baking skills. Follow these *Professional Cooking Techniques* precisely for the best results, perfect for holiday tables or any authentic Turkish meal.
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**FULL RECIPE: Authentic Bursa Kiymali Pide (Makes 8 Pides)**
**DOUGH INGREDIENTS:**
* Yeast Mixture (Preferment):
* 1/2 packet Fresh Yeast (or 1 packet Active Dry Yeast)
* 1 teaspoon Sugar
* 2 cups Lukewarm Water (using a 200ml standard measuring cup)
* Dry Ingredients:
* 5 1/2 cups All-Purpose Flour (not heaping)
* 1 teaspoon Salt
**GROUND BEEF FILLING:**
* 10 oz Medium-Fat Ground Beef
* 1 large Onion, finely diced
* 1 large Tomato, finely diced (or 2 small/less juicy)
* 1 Red Bell Pepper, finely diced
* 4-5 Green Peppers (e.g., Hungarian Wax or 2 Charleston), finely diced
* 1 teaspoon Red Pepper Flakes
* 1 teaspoon Salt
* 1/2 teaspoon Crushed Red Pepper
* 1/2 teaspoon Oregano
* 1/2 teaspoon Black Pepper
**OPTIONAL EGG WASH (for edges):**
* 1 Egg Yolk
* 1 tablespoon Yogurt
**FOR FINISHING:**
* Melted Butter
**INSTRUCTIONS:**
1. **Activate Yeast:** Crumble fresh yeast, add sugar and lukewarm water. Stir and let rest 10-15 minutes until foamy (preferment is active).
2. **Make Dough:** Add 5 cups of flour to the activated yeast mixture. Mix, then add salt. Gradually add the remaining 1/2 cup of flour, kneading into a very sticky, loose dough. Cover and let double in size (first proof).
3. **Prepare Filling:** Finely dice all vegetables. Combine ground beef, diced vegetables, and all spices. Mix thoroughly by hand.
4. **Shape Dough:** Lightly flour the counter and transfer the sticky dough. Gently cover the dough with more flour and divide into 8 equal dough balls (or smaller, depending on preference). Rest balls for 15 minutes.
5. **Form Pide:** Press the center of each dough ball flat with your hand, leaving about a finger’s width of edge untouched. Place on parchment-lined baking sheets.
6. **Add Filling:** Generously top the center of each flattened dough with the ground beef mixture. Press the filling down firmly with your hand to smooth it.
7. **Second Proof (Optional):** Rest the pides briefly on the baking sheets.
8. **Glaze (Optional):** Brush the dough edges with the egg yolk and yogurt mixture for a richer color.
9. **Bake:** Preheat oven to 400°F (or 475°F-500°F if your oven handles high heat well). Bake for 40-45 minutes.
10. **Critical Step:** After about 30 minutes, when meat juices begin to pool, use a knife to carefully create small channels in the dough base, allowing the flavorful meat juices to soak into the bread.
11. **Finish:** Once baked, immediately brush the hot pides with melted butter. Serve warm.
Dining and Cooking