In a large bowl, add all-purpose flour, sugar and salt. Give it a mix.

Then add the instant dry yeast. Always remember, you should never add the yeast on top of the salt. Otherwise, it will deactivate.

Pour oil and warm water into the bowl. But don’t pour all the water at once. Add a little at a time. Stir it until it forms a dough.

Knead it for around 5 minutes until it becomes smooth.

Apply olive oil on the bottom and sides of the dough. Place the dough inside the bowl. Then brush a little oil over the dough as well. It will prevent it from drying out.

Cover the bowl with cling wrap. And allow it to rest in a warm place, for 1 hour, to proof.

In a pressure cooker, pour oil and heat it over medium flame.

Once it heats up, add bay leaves, green cardamoms, black cardamom, cloves, cinnamon stick and cumin seeds. Cook them for a few seconds until the cumin splutters and all the spices are fragrant.

Then add the chopped onions and cook them for a few minutes.

After the onions turn golden brown in colour, add ginger and garlic paste. Mix well and cook until the raw smell goes away.

Add the minced mutton to the cooker. Add chopped green chillies. Combine everything together. Cook for 2-3 minutes. At this point, the mutton will release a little water.

Add turmeric powder, red chilli powder, 1 tsp garam masala, sugar and salt. Give everything a good mix. Cook for 3-4 minutes. All the water in the keema should evaporate.

Pour tomato puree. Mix well and cook until oil separates from the keema masala.

Pour water and give it a mix. Secure the lid and cook over medium flame.

After the first whistle, lower the flame. After the second whistle, turn the flame off.

Let it sit undisturbed for a couple of minutes. Then release the pressure carefully. And open the lid.

Note: Here the pressure cooking time depends upon the quality of the mutton. If it's good then it will be fully cooked after 2 whistles or else you will have to cook for a few more minutes.

Again turn the flame on. Cook the keema masala over medium flame for a few minutes until it thickens. Add 1.5 tsp garam masala powder and fresh coriander leaves. Mix well. Turn the flame off. Keep it aside.

Preheat oven to 200-degree Celsius. Line a pizza tray or baking sheet with parchment paper.

After about 1 hour, the dough will double its original size. Uncover it and knead it for a few seconds to release all the air bubbles.

Cut the proofed dough into two halves. Place one portion covered, under the cling wrap.

Dust the rolling surface or mat with cornmeal. Place the other portion of the dough over it.

Using a rolling pin, roll the dough out into a thin and oval-shaped flatbread.

Carefully place the flatbread over the lined pizza tray. Add the keema masala at the centre, spread it out, leaving 1-1.5 inches edge. Add grated mozzarella cheese on top of the keema.

Then fold the sides of the flatbread, slightly over the keema filling. Then pinch both the ends of the dough and make them a little pointed.

Brush the sides of the Turkish pide with olive oil. Bake for 15-20 minutes or until the crust is golden in colour.

Take it out of the oven and sprinkle more mozzarella cheese over the hot pide. Make the second Turkish pide in the same manner.

Note: Baking time depends upon the type of oven you are using. It may even take 20-30 minutes. I baked it in an OTG, which took around 30 minutes per pide/pizza.

Allow them to cool slightly and then cut them into slices. Enjoy!