Melted cheese becomes liquid and runs onto the tray if no margin is left. Two fingers and a folded edge are enough. If you want an egg, crack it in for the last five minutes; cracked at the start it turns rubbery before the pide is done.
Ingredients
For the dough
For the top
Method
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Prove the yeast
Leave the warm water, sugar and yeast for 10 minutes, add the flour, salt and oil and knead. Prove for 1 hour.
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Mix the cheese
Combine the kaşar and white cheese; the white cheese brings salt, the kaşar brings the stretch.
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Heat the oven
Set the oven to 250 degrees and heat the tray inside it.
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Roll and fill
Divide the dough into 4 pieces, roll into ovals, spread the cheese down the middle and leave two fingers at the edges.
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Fold the edges
Fold the edges in and join the ends.
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Bake
Bake on the hot tray for 18 minutes.
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Add the egg
If you are using egg, crack it into the middle for the last 5 minutes. Brush with butter as it comes out.
Tips
- Do not use kaşar alone; mixed with white cheese it is better balanced and leaves less fat.
- Do not skip the margin, as melting cheese runs onto the tray and burns.
- Leave the egg until last, because cracked early it sets before the pide is done.
Nutrition
Values are per serving and approximate.