Step 1

Preheat the oven to 180 C/ 350 F

Step 2

Stir in the dried yeast and sugar in a small bowl and pour in ½ cup warm water. Dissolve the yeast in water, mixing with your fingers. Set aside for the yeast mixture to get frothy for 5 minutes.

Step 3

Combine the flour and salt in a large bowl.

Step 4

Make a well in the middle and pour in 2 tbsp. olive oil and the yeast mixture.

Step 5

Pour in the remaining ½ warm water to the flour mixture. Using your hands, draw in the flour from the sides and work the mixture into a dough.

Step 6

Knead for 3 -5 minutes, until you reach a soft, smooth dough. The dough gets sticky as you knead, so pour the remaining 1 tbsp. olive oil and stir in additional 2 tbsp. flour to help shape into a soft dough.

Step 7

Place the dough in large bowl and cover with a cling film. Leave it in a warm place for 1 hour; it will be doubled in size.

Step 8

In the meantime, prepare your filling. Heat 15ml/1tbsp. olive oil in a wide heavy pan and stir in the onions and peppers.

Step 9

Sauté the onions and peppers for 2-3 minutes over medium heat, until they start to soften. Stir in the tomatoes and sauté for another 2 minutes. Pour in the lemon juice and season with salt and ground black pepper. Turn the heat off.

Step 10

Place the ground meat in a bowl and combine the cooked vegetables with the ground meat, mix well. The topping is ready.

Step 11

Once the dough is risen, place the dough on a lightly floured surface. Knead the dough for a minute then divide the dough into two pieces and roll into two balls.

Step 12

On a lightly floured surface, roll the dough balls into 2 oval shapes of 20 cm x 40 cm (about 8”x16”), with ½ cm (0.2”) thickness.

Step 13

Line a large baking tray with baking paper and place the 2 oval flat bread dough on the tray.

Step 14

Spread the filling evenly over the 2 flat breads, leaving 2 cm at the edges as a border with no filling (it is easier to spread the filling while the oval flat bread is in the tray).

Step 15

Fold in the sides to act as border to keep the filling intact. Squeeze the oval dough at each end to make it pointy.

Step 16

Beat an egg in a small bowl and mix it with 1 tbsp. olive oil. Brush the edges of dough with this mixture.

Step 17

Bake for 25 - 30 minutes, until the pides are golden brown and crispy at the edges.

Step 18

Once cool, cut into slices and serve.