Pide are Turkish dumplings made of a yeast dough, which is topped with different fillings. Today I present you a classic version, refined with cheese: The peynirli pide.
The first step is to make a yeast dough with flour, water, yeast, sugar and salt. The procedure is very similar to the pizza dough. While the dough rises in a covered bowl, we prepare the savory cheese filling. This consists of two types of cheese: crumbly feta for flavor and mild Gouda for an even melting of the topping. Add eggs to set and a few spices: Voila! The filling can already be spread on the pide.
But first, the dough must be divided into four equal-sized balls. Then roll them out in an oval shape and place them on a baking tray lined with baking paper. Now place a quarter of the filling in the center of the oval and spread it evenly. But be careful: For the typical shape of the pide we save out some dough as an edge, which we then fold over the filling. Once this is done, the pide just need to go into the oven and bake until golden brown.
Have fun cooking!
For the dough:
- 250 g flour
- 175 ml lukewarm water
- 1 sachet yeast
- ½ tsp salt
- 1 tsp sugar
For the filling:
- 200 g feta cheese
- 200 g grated Gouda
- 2 eggs
- Knead a smooth yeast dough from all the ingredients for the dough. Let it rise at room temperature until it has doubled in volume.
- In the meantime, make the filling. Mix all the ingredients together.
- Form four equal-sized balls from the dough and let them rest again briefly, covered. Then roll the dough into an oval shape with a rolling pin. Cover with a little filling and – as is typical for pide – fold over the edge.
- Bake in a preheated oven at 220°C top/bottom heat or 200°C convection oven until golden brown. This takes about 20 minutes.