Cheese Pide
Pide are Turkish flatbreads made into an oval, boat-like shape and topped with cheese and an assortment of other toppings like vegetables, sausage, or meats.
Equipment
- 1 Rolling Pin
- 1 Large baking sheet
Ingredients
For the Yeast
- 1 cup water 110° F (lukewarm)
- 1½ teaspoon Active dry yeast (instant yeast works as well)
- 1 teaspoon sugar
For the Dough
- 3 cups (360g) all purpose flour see notes
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ cup olive oil
Cheese Topping
- 8 oz. Fresh Mozzarella pulsed in a food processes or graded
- 1½ cups Monterey Jack Cheese shredded
- ¾ cup Feta cheese
Optional Toppings
- Bell Peppers
- Sausage or Sucuk
- Eggs
Instructions
Pide Dough
- Proof the Yeast: Combine warm water, teaspoon of sugar and yeast in a bowl and set aside for 5 minutes to activate and foam.
- Knead the Dough: Combine flour, sugar, salt, and olive oil in the bowl of a stand mixer and mix together. Then add the yeast mixture and with a hook attachment, knead the dough for 5-10 minutes, until it pools away from the bowl. If after 5-10 minutes, the dough is not pulling away from the bowl, add a ½ tablespoon of flour and knead for another 5 minutes. You want the dough to be tacky, but not sticky, so don't add too much flour.
- Proof the Dough: Let the dough proof for 1 hour until doubled in size.
- Prep the topping: In a bowl combine the cheeses and mix and set aside.If adding more toppings, prep them by cutting up bell peppers. If adding sausage, I like to pre-cook my sausage so that it doesn't add too much oil to the pide.
Rolling & Baking
- Preheat the oven: Preheat the oven to 450 degrees FPrepare the baking sheet: Prep the large baking sheet by adding parchment paper and set it aside.
- Make the Pide: Divide the dough into 8 equal sized balls. Long Pide: Flour your work surface VERY generously and start rolling out the dough in an oval shape. Don't be scared to add more flour because it helps it stretch. If the dough feels like it's not stretching enough or if it springs back, let it rest for 5 to 10 minutes. See pictures in post for how you want to roll out your dough.Fatter pide: If you want to add an egg, you'll want to roll the dough out so that it's fatter in the center (like the images above), this way you can add an egg and it will be enough room.
- Fill & Fold: Add the dough to the prepared baking sheet, then add a layer of cheese, leaving about an inch. Pinch the ends and then fold the dough onto the middle (like in the pictures).
- Bake: Bake the Pides in a preheated oven for 10-12 minutes until the edges are golden and the cheese is melted.If you're making one with an egg, bake half way, then add an egg yolk and cook the rest of the way. You can do the same thing with pre-cooked sausage.
Notes
NOTES ABOUT THIS RECIPE
Flour Measurements:
- Measure your flour properly using a kitchen scale. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off. Start with 2 ½ cups of flour first, then increase if needed.
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