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Turkish Cheese Pide

Turkish Cheese Pide
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Turkish Cheese Pide is a warm, cheesy flatbread with a soft, pillowy crust and a rich blend of traditional Turkish white cheese and mozzarella. This authentic, easy-to-make recipe brings the flavors of Turkish street food to your kitchen, perfect for any meal or snack with customizable toppings and an irresistibly golden crust.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour
  • 1 cup warm water
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbsp olive oil

Topping Ingredients

  • 1 cup Turkish white cheese (like Beyaz Peynir) or feta, crumbled
  • 1 cup shredded mozzarella cheese
  • Optional: 2 tbsp finely chopped parsley or thyme
  • 1 egg, beaten (for brushing edges)

Instructions

  1. Prepare the Dough: In a large bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until frothy. Add flour, salt, and olive oil, then mix until a soft dough forms. Knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for 1-1.5 hours until doubled.
  2. Mix the Cheese Topping: While the dough rises, crumble the Turkish white cheese or feta and combine with shredded mozzarella. Add finely chopped parsley or thyme if desired and stir gently to blend evenly.
  3. Shape the Pide: Punch down the risen dough and divide into 2-3 equal portions. Roll each into an oval or boat shape on a floured surface. Fold and pinch the edges slightly to create a border that will hold the cheese filling.
  4. Fill and Brush: Spoon the cheese mixture into the center of each shaped dough piece, spreading evenly but keeping edges clear. Brush the edges generously with the beaten egg to create a golden, shiny crust.
  5. Bake to Perfection: Preheat oven to 450°F (230°C). Place pides on a parchment-lined baking sheet and bake for 12-15 minutes until crust is golden and cheese bubbles. Serve hot for best flavor and texture.

Notes

  • Use warm water to activate yeast properly for better dough rise.
  • Do not overfill the pide to avoid losing shape or cheese leaking during baking.
  • Roll dough evenly to ensure uniform cooking and avoid soggy spots.
  • Brush edges well with egg for a beautiful golden finish and added flavor.
  • Allow pide to rest a couple of minutes after baking to let the cheese set before slicing.

Nutrition

Keywords: Turkish Cheese Pide, Turkish flatbread, pide recipe, cheesy pide, Turkish appetizer, homemade pide, Turkish street food, Beyaz Peynir, mozzarella pide

Find it online: https://lillysplate.com/turkish-cheese-pide/