Preparation

Traditional pide requires a pizza oven and feeds a family. This version requires a cast iron skillet and feeds you, gloriously. The cornmeal in the dough is my Southern rebellion against tradition, and it works beautifully.

Boat Building 101

1. Mix the flour, cornmeal, yeast, sugar, and salt in a bowl. Add warm water and olive oil, stirring until a shaggy dough forms.
2. Knead for 5 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1 hour.
3. While the dough rises, prepare your filling: sauté the ground meat with onion, cumin, cayenne, and salt until cooked through. Stir in the diced tomato and cook until the mixture is relatively dry. Set aside.
4. Preheat your oven to 450°F with your cast iron skillet inside.
5. On a floured surface, roll the dough into an oval about 10 inches long.
6. Carefully remove the hot skillet from the oven. Brush it with oil.
7. Place the dough in the skillet, spreading the meat mixture down the center. Fold the long edges up to create a boat shape, pinching the ends to seal.
8. Bake for 15-18 minutes until the crust is golden and crispy.
9. Immediately brush the edges with butter, top with fresh parsley, and serve with a lemon wedge.

Endless Variations: Try this with cheese and egg, or spinach and feta, or leftover pulled pork with a drizzle of BBQ sauce. The world is your pide.