Pide is a bread that originated in the Samsun area of Turkey. It can be as simple as flatbread sprinkled with sesame seeds or made more complex with fillings of lamb, onions, herbs, cheese, and Turkish spices. In Turkey, pide is typically cooked in extremely hot stone or clay ovens, many reaching up to 600 degrees Fahrenheit. The high heat helps crisp and char the edges of the dough while the interior remains soft and chewy. In the United States, pide is gaining popularity at casual restaurants where diners go down a line selecting ingredients to go into a custom pide, which is then quickly fired and served. This recipe for a simple cheese pide is filled with kasseri cheese, a sheep cheese that has a tangy flavor and melts like mozzarella.
Recipe Servings: 2
+ 1 hour resting
Ingredients
Directions
- Whisk together the yeast, sugar, and water in a large mixing bowl, and then let it rest for 5 minutes.
- Stir in the flour until a dough forms.
- Knead the dough on a floured surface for 5–7 minutes.
- Return the dough to the bowl, cover, and let it rest in a warm place for 60 minutes.
- Preheat the oven to 375°F and grease a large baking sheet using nonstick cooking spray.
- Divide the dough in half. Roll each piece into a long oval measuring about 3 x 8-inches.
- Roll in the edges and pinch the ends to form a canoe shape out of each oval.
- Fill each canoe with 1 cup of cheese and then sprinkle them with salt and pepper.
- Place the canoes on the baking sheet and brush the dough with melted butter.
- Bake for 20 minutes, or until the edges are browned and the bottom is cooked.
- Remove the baking sheet from the oven and let the pide cool slightly before serving warm.
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