Lamb and tomato pide

Step 1

Make basic pide dough. Combine yeast, sugar, the water and milk in jug; stand in warm place until frothy. Place ½ cup of the flour in bowl; whisk in yeast mixture. Cover; stand in warm place 1 hour. Stir in remaining flour, oil and salt. Knead dough on floured surface until smooth. Place in oiled bowl, cover; stand in warm place 1 hour.

Step 2

Preheat oven to 240°C/450°F.

Step 3

Heat oil in frying pan; cook onion and garlic, stirring, until tender. Add lamb and spices; cook until lamb is browned. Stir in coriander; cool.

Step 4

Divide dough into three; roll each to 12cm x 30cm (4¾-inch x 12-inch) rectangle. Spread lamb filling across centre of each piece, leaving 2cm (¾-inch) border. Brush edges with water; fold and press around dough. Fold corners to make oval shape.

Step 5

Heat oven trays 3 minutes, place pide on trays; bake 10 minutes. Sprinkle with tomato; bake 5 minutes. Cut each pide into slices.