Wash a glass bowl in hot water then dry thoroughly.
Spray the cleaned bowl with oil and put it in a warm place.
Add the water, yeast and sugar, then all other ingredients to the TM bowl. Knead 2 minutes.
Scrape down the bowl. Knead 30 sec.
Remove the dough from the TM and form it into a ball.
Place the dough in the warmed bowl and cover with a clean tea towel. Leave in a warm place until it doubles in size.
Place parsley in TM bowl. Chop 3 Sec/Speed 9. Remove from bowl and reserve.
Do not clean bowl. Add garlic and chilli to the bowl. Chop 3 Sec/Speed 9.
Scrape down the bowl. Add onion to TM. Chop 4 sec/Speed 5.
Scrape down the bowl. Add cumin, smoked paprika, salt and pepper, tomato paste and mince. Cook. 8 min/Varoma/Speed 1 (Reverse Blade) (MC Out).
Add capsicum and half the reserved parsley. Roughly stir the ingredients with the spatula. Cook 4 min/Varoma/Speed 1 (Reverse Blade) (MC Out).
Preheat the oven to 180 degrees. Line two baking trays with baking paper.
Break the dough into 8 equal balls.
Flour a flat surface and roll each ball out into a rectangle.
Transfer the pide onto the prepared baking tray.
Use a slotted spoon to add a layer of mince to the dough. Make sure you leave a border of at least 2 centimetres around the edge.
Pinch the ends of the dough together, and turn over the sides to form a boat shape.
Sprinkle the pide with grated cheese and brush the sides with oil.
Bake for 15-20 minutes or until golden. Ensure the base is cooked before removing the pide from the oven.
Repeat until all the pide dough and filling have been used.
Sprinkle parsley over the pide and squeeze lemon over the top to serve.
As per Thermomix recipe above.