Içli Pide can be found across Turkey and in Northern Cyprus, with delicious variations across the Levant, Middle East and in Arab cuisine, and essentially consist of a boat-shaped crispy, yet soft pastry dough, filled with ingredients such as spiced mince or cheese and then cooked at a high temperature. The dough is usually made using a leavened (yeasted) recipe and method and so the pizza-function on the AEG Steam-Crisp Oven would be perfect for this traditional method. However, the recipe I am sharing here is for an un-yeasted and unleavened dough that has just as delicious a result when evenly-baked in a fan-assisted oven; and to top it all off, I’ve also made the recipe gluten-free. I’m finding that I’m being asked more and more about gluten-free alternatives for my bread and pastry recipes, and a recipe for a soft, yet crispy sesame seeded dough encasing hot and oozy, cheesy spiced mince seemed the perfect opportunity to share one. A genuine crowd-pleaser that will have you (and everyone else) wanting more.

NOTE:

1. I've found that using gluten-free self-raising flour creates a much lighter, softer dough than using gluten-free plan flour. However, if you choose to make this recipe using a regular gluten-based flour, then use plain white flour instead of self-raising. If you do choose to make the gluten-based dough using flour, rest the dough for 30 minutes covered with a tea towel before weighing, portioning and rolling out.

2. This recipe is showcasing excellent quality British Beef for Great British Beef Week, however it can be just as delicious using minced lamb, or even meat-free mince. 

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