Turkish Pide

1) Start by making the dough. Mix the yeast with warm water and sugar in a small bowl. Set aside for 10 minutes until foamy.

2) Mix together the flour and salt in a large bowl. Add the yeast mixture and 1 tablespoon of olive oil and mix together with a spatula. Once flour is incorporated, use your hands to bring to the dough together. Then knead on a lightly floured bench for around 8 minutes, until the dough is smooth.

3) Lightly oil the bowl with remaining 1 tablespoon of olive oil and place the dough back into the bowl. Cover with a heatproof plate and place in the oven to proof. Use settings “Oven without Preheat” at 40°C for 1 hour and 15 minutes.

4) Remove from oven, punch the dough down then divide into 2 equal pieces. Place on the Grill Tray lined with a piece of non-stick baking paper and cover with a clean tea towel. Place back in the oven in the lower shelf for it's second proofing. Use settings “Oven without Preheat” at 40°C for 1 hour.

5) Meanwhile, make the fillings for the pides. To make the spinach filling, heat the oil in a large frying pan over medium high heat. Cook onion and garlic for 2 minutes until soft. Add the spinach and cook until just wilted. Add the cumin, salt and pepper and cook for a minute then transfer to a plate to cool.

6) To make the lamb filling, heat the oil in a large frying pan over medium high heat. Cook onion and garlic for 2 minutes until soft. Add lamb mince and cook until the changes from pink to brown. Add cumin, sumac, all spice, tomato paste and season well with salt and pepper. Cook, stirring for 3 minutes. Add tomato and lemon juice, cook for a minute then transfer to a plate to cool.

7) Remove dough from oven and Preheat Convection at 220°C whilst you assemble the pides.

8) Take the dough off the baking paper. Roll one portion out on a lightly floured surface into an oval shape, around 35cm x 20cm. Place rolled out dough diagonally on the Grill Tray.

9) Sprinkle with cheese and top with spinach topping evenly, leaving a 2cm gap between the edges. Pinch one end of the dough together and fold the side in and finally pinching together the other side. Brush the dough with egg and top with 1 tablespoon of sesame seeds. Bake on lower shelf position 15 minutes at 220°C.

10) Whilst the spinach pide is cooking, prepare the lamb pide. Roll the remaining portion of the dough out on a lightly floured surface into an oval shape, around 35cm x 20cm. Place rolled out dough diagonally on a piece on non stick baking paper.

11) Sprinkle with cheese and top with lamb topping evenly, leaving a 2cm gap between the edges. Pinch one end of the dough together and fold the side in and finally pinching together the other side. Brush the dough with egg and top with 1 tablespoon of sesame seeds. When spinach pide has finished baking, remove from oven and place the lamb pide onto the Grill Tray. Bake on lower shelf position for 15 minutes at 220°C.

12) Top spinach pide with parsley, crumbled feta and a drizzle of olive oil. Top lamb pide with parsley, pine nuts, pomegranate seeds and crumbled feta. Drizzle with olive oil and pomegranate molasses if using.