PIDE WITH CHEESE

Pide With Cheese image

Provided by Musa Dagdeviren

Yield Serves 4

Number Of Ingredients 14

2 cups (250 g) all-purpose flour
1 tsp. sugar
3 Tbsp. (50 g) fresh yeast (or 3 sachets of active dry yeast)
½ tsp. salt
11 oz. (300 g) unsalted sheep's-milk cheese, crumbled
4 spring onions (scallions)
1 bunch flat-leaf parsley
5 dill sprigs
2 eggs
½ tsp. dried chile flakes
¼ tsp. black pepper
½ tsp. salt
¾ cup (100 g) all-purpose flour
¼ cup (50 g) butter, melted

Steps:

Combine the flour and sugar with ½ teaspoon salt in a bowl. Dissolve the yeast in 175 ml (¾ cup/6 oz.) water. Make a well in the flour and mix in the yeast. Knead for 5 minutes into a dough, cover with a damp dish towel and rest for 30 minutes. Divide the dough into 4 equal parts, roll into balls and rest, covered, for a further 15 minutes.
Crumble the cheese into a bowl. Finely chop the spring onions (scallions), parsley, and dill and add to the bowl with all of the other filling ingredients. Season with ¼ teaspoon black pepper and ½ teaspoon salt and gently combine by hand. Divide the filling into 4 equal parts.
Preheat oven to 475°F. Flour your hands and flatten the dough. Stretch each disc into a 4 by 10-inch rectangle. Spread the filling equally among the rectangles. Fold ¾ inch of dough in all around and join the corners of the short sides together.
Put the flatbreads on a baking sheet. Bake in the oven for 9-10 minutes, making sure they are evenly baked. Remove from the oven, brush with melted butter, cut into 1½-inch strips and serve.