Measure out 1 cup of warm water (about 100F / 38C) in a measuring jug.

Add the yeast, sugar, and 2 tablespoons of that warm water to a small bowl and stir thoroughly. The rest of the water is heading into your dough in a few minutes, so set it aside. Leave the yeast, sugar, and water mix to sit for 5 minutes, so that it turns frothy as the yeast begins to ‘work’.

Add the flour to a good size mixing bowl and stir in the salt. Add the frothy yeast mixture, 3 tablespoons olive oil, and the rest of the water. It will have cooled a little while you were waiting for the yeast mix to froth, and that’s as expected.

Use a stout metal spoon or spatula to stir everything together. This will take a few minutes’ of thorough stirring. What you’re looking to produce is a slightly shiny, smooth, evenly textured dough. Time now for some kneading.

Form the dough into a ball, set it in a bowl, and cover it lightly with plastic wrap. You now want to let it sit for 90 minutes at room temperature. During that time, the dough will rise and expand to double its original size.

Add a tablespoon of olive oil to a big, deep skillet (I used a heavy, 12-inch one) and set it on medium-high heat. Let it heat for a minute, and then add the finely chopped fat from your beefsteak.

You’re now aiming to melt the fat into the skillet as the little pieces crisp and turn a deep golden. With a few stirs, that’ll take about 5 minutes on that medium-high heat.

Now add the cubed meat and stir fry until the cubes start to pick up a little golden, very light char all over. Three minutes’ frying on medium-high should do the trick.

Use a slotted spoon to remove the cubes and set them on a plate, leaving as much of the fatty oil as you can in the skillet.

Drop the heat to low-medium and add the onions and salt. Fry for 5 minutes with an occasional stir until the onions soften, then add the cayenne peppers, tomatoes, bell pepper, cumin, paprika, and black pepper.

Keeping the heat on low-medium, fry for another 3 minutes. Give the skillet a couple of stirs so that the tomatoes are encouraged to lose some of their body and the bell pepper softens just to the point of being al dente.

Turn off the heat and stir the cubed meat and all its plate juices into the skillet. Your filling is done. Check for saltiness and, if necessary, add more salt to suit your taste.

I’d start on this about 5 minutes before your pide finish baking. The reason I say that is because the chunky bits of cucumber can start to lose their crunchy texture and turn a bit watery if the relish sits around for too long.

Making this is very easy. Simply stir all the ingredients together in a pretty serving bowl and garnish it with half of the mint that you roughly chopped. Take a little care with your stirring so that the pieces of cucumber don’t lose their shape.

Set your oven to 440F / 220C.

Coat the bottom of a large baking sheet with 1 tablespoon olive oil – this helps to prevent the pide from sticking to the tray as they bake. (Your tray needs to big enough to hold all four pide, side by side.)

Now melt the butter in a little bowl – I give it 20 seconds in the microwave to do that.

Once it’s risen after sitting for 90 minutes, set the dough on your work surface and cut it into quarters. Form each quarter into a ball. Using a rolling pin, roll each ball into a pointy-ended oval that’s about 10 inches long, 4 ½ inches wide, and a ¼-inch thick.

Use a broad spatula or fish-slice to carefully transfer each oval to your oiled baking tray.

Spoon about three heaped tablespoons of filling into the middle of each oval. You want to leave a 1-inch gap between the filling and the edges of the oval, so heap the filling into a 1-inch-thick mound running right down the middle.

Time to build the boats. Start by using your fingertips to give the pointy ends of the oval dough a very sparse coating of cold water – this helps to stick the edges together.

Use your fingers to lift either side of the pointy ends so that you can pinch them together firmly. Now use your fingers to lift the sides of the oval and gently press them inwards - so that they just cover the outer edges of the heaped-up filling. It’s a bit fiddly, but with a little patience you’ll find you soon have four flatbread boats loaded with filling.

Once your filled boats are formed, you can carefully add any remaining filling to top them up a little. Nearly done.

Brush half the melted butter on the sides and top of the flatbread, and set the tray into your hot oven.

Let them bake for 20 – 25 minutes until they turn a lovely golden color – maybe 5 minutes or so longer if you think they should darken a little more.

Remove the tray, and quick as you can, brush the sides again with the remaining melted butter. And that’s it, your Turkish pide are ready to serve straight away.

Some people like to cut their pide widthways into slices about an inch wide which sounds great, so by all means do that if you like the idea.

I like mine cut into thirds through the middle, so that I have a trio of easily held pieces.

Either way, serve with your freshly made cacik alongside, with a little serving spoon so people can add a dainty dollop to the top of their sliced or halved pide.