Kaşarlı Pide (Turkish Cheese Boat Bread)

Method

1. 1
   • wheat flour 500 g
   • dry yeast 1 tsp
   • white sugar 1 tsp
   • salt 1 tsp
   • water 3 dl
   • olive oil 2 tbsp

   Knead the pide dough — Stir the yeast and sugar into the lukewarm water and let it sit for 5 minutes until foamy. In a large bowl, mix the flour and salt, then pour in the yeast mixture and olive oil. Knead for about 8 minutes until you have a smooth, elastic dough.

2. 2

   Let the dough rise — Shape the dough into a ball, place it in an oiled bowl, cover with a towel, and let it rise in a warm spot for about 1 hour, until doubled in size.

   ⏱1 hr
3. 3

   Shape the boat-shaped pide — Preheat the oven to 240°C. Divide the dough into two pieces and roll each into a long oval, about 1 cm thick. Pinch and fold the edges up to form a raised boat-shaped border, leaving the center flat.

4. 4
   • Gouda 300 g
   • mozzarella 150 g
   • egg yolk 1
   • sesame seeds 1 tbsp

   Fill and top the pide — Brush the raised edges with egg yolk and sprinkle with sesame seeds. Scatter the grated gouda and mozzarella evenly over the flat center of each pide.

5. 5
   • butter 2 tbsp

   Bake until golden — Bake for 12-15 minutes until the crust is deep golden and the cheese is bubbling and lightly browned in spots. Brush the crust with melted butter as soon as it comes out of the oven, slice, and serve hot.

   ⏱12 min