Gluten-Free Turkish Pide - Two Topping Options

Gluten-Free Pide Dough:

Ingredients:

2 cups gluten-free all-purpose flour blend
1 teaspoon instant yeast
1 teaspoon sugar
1 teaspoon salt
2/3 cup warm water
2 tablespoons olive oil
1 egg (for egg wash)
Sesame seeds, for sprinkling
Topping Option 1: Ground Meat (Kiymali Pide)

Ingredients:

200g ground beef or lamb
1 small onion, finely chopped
1 medium tomato, diced
1 teaspoon ground red pepper (paprika)
Salt and pepper, to taste
1 tablespoon olive oil
Topping Option 2: Cheese and Spinach (Ispanakli Pide)

Ingredients:

2 cups fresh spinach, chopped
1 cup crumbled feta cheese
1/4 teaspoon ground nutmeg
Salt and pepper, to taste
1 tablespoon olive oil

Instructions:

Preparing the Dough:

In a small bowl, mix warm water with sugar and yeast. Let it sit for about 5-10 minutes until frothy.

In a large bowl, mix the gluten-free flour blend and salt. Make a well in the center.

Pour the yeast mixture and olive oil into the well. Mix everything together until a dough forms. If the dough is too sticky, add a little more flour.

Knead the dough for a few minutes until it becomes smooth and elastic.

Divide the dough into two equal portions and shape them into balls. Cover with a damp cloth and let them rest for about 15-20 minutes.

Topping Option 1: Ground Meat (Kiymali Pide)

Preheat your oven to 400°F (200°C).

In a skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent.

Add ground meat and cook until browned. Add diced tomatoes, ground red pepper, salt, and pepper. Cook for a few more minutes until the tomatoes are softened.

Roll out one of the dough balls into an oval shape on a parchment-lined baking sheet.

Spread half of the meat mixture over the dough, leaving a border around the edges.

Fold the sides of the dough over the filling to create the boat shape of the pide.

In a small bowl, beat an egg and brush it over the exposed dough edges. Sprinkle sesame seeds on top.

Bake in the preheated oven for about 15-20 minutes or until the dough is golden brown.

Topping Option 2: Cheese and Spinach (Ispanakli Pide)

Preheat your oven to 400°F (200°C).

In a skillet, heat olive oil over medium heat. Add chopped spinach and sauté until wilted. Season with nutmeg, salt, and pepper. Let the spinach cool slightly.

Roll out the second dough ball into an oval shape on a parchment-lined baking sheet.

Spread half of the crumbled feta cheese over the dough.

Spread half of the sautéed spinach mixture over the cheese.

Fold the sides of the dough over the filling to create the boat shape.

Beat an egg and brush it over the exposed dough edges. Sprinkle sesame seeds on top.

Bake in the preheated oven for about 15-20 minutes until the pide is golden brown.

Serve: Slice the Turkish pide into pieces and serve warm. Enjoy your delicious gluten-free Turkish Pide with either the ground meat or cheese and spinach toppings!

Feel free to adjust ingredient quantities to match your taste and the number of servings you need.