Both of these recipes use the same dough. The top picture is for the actual Turkish flat bread. The bottom is rolled out, a topping placed on it, crimp the edges and back 20-25 min at 400. The toppings weren't too exciting. Beef: Saute an onion. Add 1 pound ground beef. Cook until browned. Turn off heat. Add 1/2 cup chopped parsley and salt and pepper to taste. Spinach: Saute spinach and add to 1 sauteed onion, 1 egg, 1/4 cup chopped parsley, 1/2 cup crumbled feta, salt and pepper. I completely messed up the dough for the top picture. It was like I had a little seizure when I read the recipe. I did it all out of order, but eventually got all of the correct ingredients in the mixer. Funny, but Sanford and the boys say it's my best bread to date. The bottom picture is using the dough made correctly. I liked both. Here's the correct recipe from Turkey by Leanne Kitchen
PIDE
Heat 1 cup whole milk with 1/4 cup butter until lukewarm. Set aside.
Combine 1 1/2 tbsp superfine sugar with 1/2 cup lukewarm water in a small bowl. Stir. Sprinkle with 2 tsp dried yeast. Set aside until foamy, about 8 min.
Combine yeast and milk mixture. Add 4 1/2 cups all purpose flour. Mix. Using a dough hook, mix for 8 minutes or until dough is smooth. Sit aside in oiled bowl, covered with plastic wrap for about an hour.
Punch dough down. Divide into 2 halves. Roll into 8 inch diameter and about 1 1/2 inches thick. Cover loosely with dish towel. Let rise another half hour.
Preheat oven to 400. (I baked mine on a pizza pan with holes, but it says you can use a cookie sheet, lightly greased) Brush the top with whole milk and using a sharp knife, cut shallow diamonds on top of the dough. Sprinkle with nigella seeds or sesame seeds. (I used nigella seeds because I bought them way back when we cooked Ethiopian food for a month and I haven't seen a single recipe that calls for them until this one.) Bake 30 minutes.
