Turkish Pide

Name: Turkish Pide
Prep time: 10 min
Cook time: 20 min
Yield: 8 pide
Ingredients: 3 cups all-purpose flour; 1 cup water; 1 teaspoon sugar; 1 teaspoon salt; 1 tablespoon instant yeast; 3 tablespoon olive oil; 2 cups mozzarella cheese; 6 oz feta cheese; 1 egg; 3 tablespoon parsley; pinch black pepper; 1 egg; 1 tablespoon water

User Reviews

5

2 reviews

Excellent

Prep Time
10 mins
Cook Time
20 mins
Additional Time
1 hr
Servings
8 pide
Calories
338 kcal
Course
Breakfast
Cuisine
Middle Eastern, Turkish

Turkish Pide

Gavin Ward

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An easy recipe for delightful Turkish pide, with the perfect cheese filling

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Ingredients

Servings

For the dough:

3 cups all-purpose flour 375g
1 cup water lukewarm
1 teaspoon sugar
1 teaspoon salt
1 tablespoon instant yeast
3 tablespoon olive oil

For the cheese filling:

2 cups mozzarella cheese shredded, or a mix of mozzarella and kashkaval
6 oz feta cheese 200g
1 egg
3 tablespoon parsley chopped
pinch black pepper

Egg wash:

1 egg
1 tablespoon water cold

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Instructions

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For the dough:

Mix the sugar and salt with the yeast in a small bowl. Add the lukewarm water and stir to dissolve. Set aside 5-10 minutes until some bubbles form.
Add the oil to the water mix and stir, then add all this mix to the flour and mix to combine. Use your hands to knead briefly if you have to until the flour patches disappear.
Set dough aside, loosely covered, in a warm place until it rises nearly double in size.

For the filling:

While the dough is rising, prepare the filling by mixing together all filling ingredients until well combined and storing in the fridge until ready to use.

To assemble:

When the dough has rise, preheat the oven to 200C (390F).
Divide the dough into 8 equal pieces and form each into an oval kayak type shape. Add 1-2 heaped tbps of the filling to the middle of each, and pinch the ends of the dough to make elongate the kayak shape. Roll the side edges of the dough towards the filling to contain it (check the recipe video below the nutritional facts to see this visually)
Once all the pide have been formed and filled, brush the edges with the egg wash (combine the egg and water together), and bake for 20-25 minutes until golden and bubbly.