Turkish pide with kashar, kashkaval, sucuk, pastirma, feta or egg

Warm 180 g milk and 180 g water to 25-35C; add 5 g sugar and 4 g dried active yeast, whisk, and leave somewhere warm about 10 minutes until foamy.

In the stand mixer bowl mix 500 g all-purpose flour and 7.5 g salt on the lowest speed a few seconds; make a well, pour in the yeasty liquid and mix on lowest 30-60 seconds until combined.

Knead on medium about 5-7 minutes until soft and elastic and it springs back when poked.

Divide into 8 roughly equal pieces (weighing them if wanted), shape into smooth balls on a floured, lined tray, dust with flour, cover and rest 30 minutes until doubled.

On a floured surface press a ball flat to release the gas, flour both sides, shape roughly into a circle, then roll with a rolling pin into an oblong oval 2-3 mm thick.

Slide the dough onto a rectangle of greaseproof paper; add a line of cheese down the centre without overloading, then toppings such as a few slices of pastirma.

Fold the long edges over the filling to overlap it by 1-2 cm and press in; pinch each end together to form pointed, sealed corners.

Variation: for the egg pide make a rounder shape, folding extra corners; for watery fillings like feta, wedge the sides up with pieces of cheese.

Home oven: place two oven trays upside down, one on the oven base and one near the grill; heat to the maximum with the grill on for half an hour.

Slide the pide on its paper onto the lower tray and bake about 4-5 minutes at 240C until the edges brown and the underside darkens; for the egg pide crack on the egg halfway.

Rub the edges with butter and finish under the grill about 2 more minutes.

Variation: in a pizza oven preheated to about 380C, cook about 60 seconds total, rotating after 20 seconds, 20 more, then rotate for a final 20 seconds; brush with butter and return 5 seconds.

Cut into slices and serve hot.