a. 5 cups flour
b. 2 cups milk
c. ½ cups water
d. 1 tbsp yeast
e. ½ tsp sugar
f. ½ tsp salt
Ingredients for fillings
a. 2 lbs ground beef
b. 1 big onion, finely chopped
c. 1-2 banana peppers, finely chopped
d. 2 cups of tomatoes, finely diced
e. ½ bunch parsley, finely chopped
f. 1 Tbsp pepper/tomato paste
g. 1 tsp salt
h. ¼ tsp black pepper
Take the filling ingredients in a big bowl and mix them all. Keep it in the refrigerator prior to use.
Add yeast and sugar into 1 cup of milk in a bowl. Leave for 5 minutes; stir to dissolve. Then mix in the other ingredients and flour. Knead until the dough becomes elastic and a little sticky, about 8-10 minutes.
Put dough in a clean bowl and cover with a towel or cloth. Let rise for 2 hours in a warm place. Punch down, cover and let dough rise again until doubled in size about 45 minutes.
Cut it into 18-20 pieces and roll them in ball shape. Cover them to prevent drying out.
Meanwhile take one piece and over the lightly floured counter roll it out with a roller. Make a boat shape for about the shape of a loaf of bread (or any size you like). Place 2-3 Tbsp of ground beef filling and spread it all over. Then, flip the sides ½ inch over the pide and to make a boat shape squeeze the ends and make sure to stick together.
If desired brush the flipped edges with olive oil and bake in a 400 F (200 C) oven for about 15-20 minutes or until the edges turn light brown.
Bake all pides the same way.