Boat-shaped Turkish flatbread loaded with kashar cheese, baked until golden and brushed with butter straight from the oven. Best eaten hot while the cheese still stretches.
Ingredients
Instructions
- 1
Mix the flour, yeast and salt; add the lukewarm water and olive oil and knead for 8-10 minutes into a smooth dough. Cover and let rise for 1 hour until doubled (not included in the total time).
- 2
Preheat the oven to 250 °C. Divide the dough into 4 balls and roll each into a 30-35 cm oval on parchment paper.
- 3
Divide the grated kashar down the middle of each, leaving a 2 cm border.
- 4
Fold the long edges over the cheese and twist the ends to form boat shapes.
- 5
Bake for 10-12 minutes until the edges are golden and the cheese has melted.
- 6
Melt the butter and brush it over the edges and cheese as the pides come out of the oven; slice and serve hot.
Nutrition
Per serving
| Calories | 848 kcal |
|---|---|
| Protein | 33 g |
| Carbs | 104 g |
| Fat | 33 g |
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