Dirndl Kitchen

Pide Dough
1 Combine the lukewarm milk, sugar and yeast and allow to sit for 10 minutes until bubbly.
6 Knead together with the other dough ingredients until you get a smooth dough, about 5 minutes.
7 Cover and allow to rise in a warm spot until double its size, for about one hour.
Ground Beef Pide Topping
0 In the meantime, sauté the onion over medium-high heat in a bit of high heat oil (I use avocado oil) until starting to brown, then add the ground beef.
8 Cook until browned, stirring occasionally. Now add the garlic, chili powder, chopped herbs, and season to taste with salt and pepper. Set aside and allow to cool.
Spinach Feta Pide Topping
10 If choosing the spinach feta topping, heat one tablespoon of high heat cooking oil (I use avocado oil) in a large skillet, heat to medium high and add your spinach (skip this if using thawed, chopped spinach). Add the garlic and stir until wilted.
16 Remove from heat, season to taste with salt and pepper and stir in the chopped herbs. Set feta aside, so you're ready to use it.
Top Pide
12 Create an egg wash by whisking together one yolk with some water.
2 Divide dough into 15 golf ball sized balls (about 60 grams each if you're using a kitchen scale).
14 Then using an oiled surface and rolling pin, roll out each ball into an oval, brush with some egg wash, top with your choice of toppings. 
13 Pull the long sides up and twist the skinny ends together (my video should help you understand what to do).
3 Brush the edges with more of the egg wash, then sprinkle them with sesame seeds before baking at 400 degrees Fahrenheit or 200 degrees Celsius for about 15 minutes or until browned.
15 Serve immediately. Read below for instructions on leftovers, topping variations and more.