Turkish Pide

In a large bowl, combine warm water, yeast, and a pinch of sugar; let sit for 5 minutes until foamy.

Add flour, olive oil, and salt; mix until a soft dough forms. Knead for 5–7 minutes until smooth and elastic.

Cover with a damp cloth and let rise at room temperature for 15–20 minutes (or up to 2 hours for a slower rise).

Heat 2 tbsp olive oil in a skillet over medium-high heat. Sauté diced onion and garlic until softened, about 2 minutes.

Add your chosen vegetable and cook until tender, about 4–5 minutes. If using ground meat, brown it first; if using a cheese filling, skip cooking and combine cheeses with fresh herbs and spices in a bowl.

Season the filling with paprika, cumin, oregano, salt, and pepper to taste. Stir in fresh herbs and cheese. Remove from heat and let cool slightly.

Preheat oven to 425°F. Divide dough into 4 equal pieces. On a lightly oiled surface, stretch or roll each piece into a thin oval about 6 × 4 inches.

Place a pide on a parchment-lined baking sheet. Spoon about 1/4 of the filling down the center, leaving a 1/2-inch border on all sides.

Fold the long sides of the dough over the filling, pinching at the seams to seal. Leave the ends slightly open so the filling peeks through (optional; or fold closed for a fully enclosed pide).

Repeat with remaining dough and filling.

Brush each pide with the egg wash. Sprinkle sesame seeds on top.

Bake for 18–22 minutes until golden brown and crispy.

Serve warm, optionally with a squeeze of lemon juice or a dollop of yogurt on the side.