Turkish spiced beef pide

Method

1. Mix the flour, salt and sugar together in a large bowl. In a measuring jug mix the oil, milk and yeast. Pour the milk and yeast mixture into the dry ingredients, then mix thoroughly to bring the dough together.
2. Tip the dough onto a lightly floured surface and knead for 5-10 minutes until it springs back to a gentle touch and feels elastic. Grease a large bowl and put the dough inside. Cover the top with cling film and leave in a warm place to rise for about an hour – it won’t quite double in size but it will look puffy.
3. Meanwhile prepare the topping. Heat a glug of olive oil in a large pan and fry the onion for 10 minutes until softened. Add the garlic and cook for a further minute, then add the cumin and coriander. Cook for another 2 minutes, then add the beef and fry for about 5 minutes until browned.
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4. Add the spinach, half the sumac, half the feta and half the tomato purée, then cook for another 10 minutes. Season generously and stir in the herbs.
5. Heat the oven to 240°C/220°C fan/gas 9. Put the yogurt in a bowl and stir in the mint, coriander, garlic and the 1 tsp sumac.
6. When the dough has risen, gently knock it back to expel any large air bubbles. Sprinkle a little flour onto a clean surface, then roll out the dough into a 40cm x 20cm rectangle.
7. Spread the remaining tomato purée on the dough, then top with the mince. Sprinkle over the remaining feta, then fold the edges of the pizza over by 2cm and pinch both ends to create a boat shape.
8. Lightly flour a baking tray and carefully transfer the pide onto it. Bake in the oven for 10 minutes until the crust is cooked through and golden. Serve with the herb and garlic yogurt, sprinkled with the remaining 1 tsp sumac from the topping ingredients.