Kaşarlı Pide — Turkish Cheese Pide

A golden pide boat filled with melting kaşar cheese, with a runny egg if you wish.

TIME BREAKDOWN
Prep: 1h 20m
Cook: 15 min
Total: 1 hour 35 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 500g strong white bread flour, plus extra for dusting
  • 1 tsp fast-action dried yeast
  • 1 tsp caster sugar
  • 1 1/2 tsp fine salt
  • 1 tbsp olive oil
  • 300ml lukewarm water
  • 300g kaşar cheese (from Turkish shops), or mild Cheddar and mozzarella mixed, grated
  • 1 egg, beaten, for brushing
  • 4 eggs, to crack on top (optional)
  • 30g butter, melted, for brushing
  • Black pepper to taste

Method

  1. Mix the flour, yeast, sugar and salt in a large bowl, add the olive oil and water and bring together into a dough. Knead for 10 minutes until smooth and elastic, then cover and leave to rise for 1 hour until doubled in size.

  2. Heat the oven to 240°C (220°C fan) with two baking trays inside.

  3. Divide the dough into 4 and roll each into a 30cm oval. Pile the cheese along the middle, leaving a 3cm border, then fold the long edges over and pinch the ends together to make a boat shape.

  4. Brush the edges with beaten egg. Slide onto the hot trays and bake for 12 to 15 minutes until golden and the cheese is bubbling.

  5. If using eggs, crack one into the centre of each pide for the final 3 minutes of baking.

  6. Brush the edges with melted butter, season with pepper and serve hot.