Turkish Feta Cheese Pide
(Peynirli Karadeniz Pidesi)
7 gr active dry yeast
1 tsp sugar
1/4 + 3/4 cup warm water or milk
~ 2 1/4 cup flour
1 tsp salt
2 tbsp olive oil + 1 tsp olive oil
250 gr Feta Cheese (White Cheese)
2 egg yolks
1/4 cup parsley, chopped
1 tsp crushed pepper
1 tbsp yogurt mixed with 2 tbsp water
In a small bowl, mix the yeast, sugar and 1/4 cup warm water. Stir well so the yeast dissolves. Let it rest for 15 minutes.
In a large bowl, sift the flour and salt. Add in the bubbly yeast mixture and 3/4cup warm water and olive oil. Mix and place the dough on the lightly floured counter. Knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread 1 tsp of olive oil inside a clean bowl. Place the dough in it and turn it upside down to spread olive oil all the surface. Then cover it with a clean, damp towel. Put aside for about an hour at room temperature until the dough rises to double its size.
Place the dough on the lightly floured counter. Press all over with your hands to get rid of any air bubbles. Cut the dough in 4 pieces with a knife. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. With your hands to flatten and then use a roller give a long oval shape each one. Place cheese topping ingredients and spread all over the tops equally (picture). Break the eggs top of the each one. Fold the long sides towards the inside, then twist the ends to give a boat shape (picture).
Place parchment paper on an oven tray, then arrange the doughs on it. Brush some yogurt mixture along the edges.
Preheat the oven to 500 F (250 C). Place the tray on the middle rack and bake for about 12-13 minutes. When the egg white is cooked, take it from the oven. Immediately brush butter or olive oil on the edges.
Serve it parsley, red or white onion and tomato slices.
4 Turkish Feta Cheese Pide.