Turkish Cheese Pide

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 8 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise 1 hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

For the Pastry Filling

1. 4
   In a bowl, mix the Bulgarian cheese and yellow cheese.

   Bowl

To assemble

1. 5
   Preheat the oven to 230°C (445°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 6
   Divide the dough into 4 balls and roll out each ball into an oval.

   Rolling pin
3. 7
   Place all in the center of each piece.
4. 8
   Fold the edges inward, over the edge of the filling, and pinch the two ends together, forming a boat shape.
5. 9
   Transfer the boats to a baking sheet lined with parchment paper.

   Baking panParchment paper
6. 10
   Brush the edges with the egg.

   Pastry brush
7. 11
   Bake 12–15 minutes, until the dough is browned and the cheese is bubbling.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.