Turkish Patatesli Potato Pide Recipe :: The Meatwave

Ingredients

• For the Dough
• 20 ounces (about 4 cups) all-purpose flour
• .5 ounce (about 3 teaspoons) instant yeast
• .35 ounces (about 1 tablespoon) kosher salt
• .15 ounces (about 1 teaspoon) sugar
• 12 ounce lukewarm water
• 1.125 ounces (about 3 tablespoons) Extra Virgin olive oil
• For the Filling
• 1lb russet potatoes, peeled and cut into 2-inch chunks
• 2 tablespoons butter
• 3/4 cup finely chopped yellow onion
• 1 tablespoon tomato paste
• 2 teaspoons Turkish hot red pepper paste
• 1/2 teaspoon Urfa pepper flakes
• 1/4 teaspoons cumin
• 1/4 cup finely chopped parsley, divided
• Kosher salt
• Freshly ground black pepper