Turkish Pide with Meat Döner and Cheese

Combine the warm water, milk, vegetable oil, egg whites, sugar, salt, and yeast. Gradually add the flour and knead into a soft dough.

Cover the dough and let it rise in a warm spot until doubled in size.

Heat the olive oil in a skillet. Add the tomato paste and ground paprika, sautéing briefly. Toss in the prepared döner meat and stir for 1–2 minutes so the meat is coated in the sauce. Remove from heat.

Divide the risen dough into 10 equal portions and shape them into balls.

Roll each piece of dough out into an elongated oval. Use a small round nozzle or cutter to punch out decorative holes.

Add the grated cheese and meat döner. Pinch the edges of the dough together to form the pide shape.

Transfer the shaped pide to a baking sheet lined with parchment paper. Immediately brush the edges with egg yolks; no extra proofing time is needed.