Turkish cuisine · Dough, Pasta & Rice

Kaşar Cheese Pide

Boat-shaped yeast flatbread thickly filled with melted kaşar cheese and baked until hot.

Ingredients · for 4 servings

• 500 g flour
• 1 packet yeast
• 300 ml lukewarm water
• 2 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt
• 400 g kaşar cheese
• 50 g butter
• 1 egg
• 1 tbsp parsley

Instructions

1. Mix the yeast with the sugar and lukewarm water and let sit for 10 min. until a fine foam forms; add the flour, salt and olive oil.
2. Knead the dough vigorously for 8–10 min. until smooth and elastic and it pulls away from the bowl, then let rise covered in a warm place for 60 min. until doubled in size.
3. Preheat the oven with the baking tray inside to 250 °C top/bottom heat; coarsely grate the kaşar cheese and mix it with the chopped parsley.
4. Divide the dough into four pieces and roll each on a floured surface into a narrow oval about 30 cm long, keeping the center thinner than the edges.
5. Spread the cheese mixture down the middle, fold the long sides over it and pinch both ends firmly into points to form the classic boat shape; brush the edges with the beaten egg.
6. Bake on the hot tray for 12–14 min. until the edges are deep golden brown and the cheese bubbles, brush immediately with the butter and serve hot cut into strips.