Name: Garlic Herb and White Cheese Turkish Pide
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 pides
Cuisine: Turkish cuisine
Ingredients: 500 g pide dough (ready-made or homemade); 2 tbsp olive oil (for brushing); 200 g white cheese (crumbled, such as feta or a mix of feta and mozzarella); 0.25 cup fresh parsley (finely chopped); 2 tbsp fresh dill (finely chopped); 2 pcs garlic (cloves, minced); 1 pcs egg yolk; 1 tbsp water

Golden brown Turkish pide bread, blistered from the oven, is generously topped with melted white cheese, flecks of fresh herbs, and glistening garlic.

Welcome to the delightful world of Turkish Pide, a versatile flatbread deeply rooted in Anatolian culinary traditions. This Garlic Herb and White Cheese Pide offers a fresh, inviting take on a classic, perfect for both seasoned bakers and curious newcomers. Imagine a boat-shaped, golden-crusted dough, soft and airy within, cradling a savory filling. This recipe elevates simple ingredients: fragrant garlic, vibrant fresh parsley, and dill mingle beautifully with a creamy, slightly tangy white cheese blend – think feta and mozzarella melting into perfection. Unlike heartier, meat-filled traditional pides, this version celebrates the delicate balance of fresh herbs and cheese, making it an excellent light lunch, an elegant appetizer, or a comforting dinner. It’s an authentic taste of Turkish street food, bringing the warmth and hospitality of its origins right to your kitchen. Get ready to bake a delicious Turkish flatbread that’s satisfying, visually appealing, and wonderfully aromatic, showcasing why pide is a beloved staple in Turkish cuisine.

Preparation time: 30 min
Cooking time: 15 min
Total time: 45 min
Servings: 4

Instructions

Prepare the Pide

1Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven to preheat as well.
2In a medium bowl, combine the crumbled white cheese, finely chopped fresh parsley, fresh dill, and minced garlic. Mix well to ensure the herbs and garlic are evenly distributed throughout the cheese.
3Divide the pide dough into 4 equal portions. On a lightly floured surface, roll out each portion into an oval shape, about 1/4 inch thick and 10-12 inches long. Aim for a distinct boat shape, typical of Turkish pide.
4Spoon the cheese and herb mixture evenly down the center of each dough oval, leaving a 1-inch border on all sides. Fold the edges of the dough over the filling, pinching the ends to form a seal and creating the characteristic boat shape. Brush the exposed dough edges with olive oil.

Bake the Pide

1In a small bowl, whisk the egg yolk with 1 tablespoon of water to create an egg wash. Lightly brush the crust of each pide with this egg wash for a beautiful golden finish.
2Carefully transfer the prepared pides onto a baking sheet lined with parchment paper, or directly onto your preheated pizza stone. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly melted.
3Once baked, remove the pides from the oven. For extra flavor and shine, you can brush the crusts lightly with a little more olive oil immediately after baking.

Serve

1Allow the pides to cool for a few minutes before slicing and serving. They are best enjoyed warm.

Instructions

Prepare the Pide

1Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven to preheat as well.
2In a medium bowl, combine the crumbled white cheese, finely chopped fresh parsley, fresh dill, and minced garlic. Mix well to ensure the herbs and garlic are evenly distributed throughout the cheese.
3Divide the pide dough into 4 equal portions. On a lightly floured surface, roll out each portion into an oval shape, about 1/4 inch thick and 10-12 inches long. Aim for a distinct boat shape, typical of Turkish pide.
4Spoon the cheese and herb mixture evenly down the center of each dough oval, leaving a 1-inch border on all sides. Fold the edges of the dough over the filling, pinching the ends to form a seal and creating the characteristic boat shape. Brush the exposed dough edges with olive oil.

Bake the Pide

1In a small bowl, whisk the egg yolk with 1 tablespoon of water to create an egg wash. Lightly brush the crust of each pide with this egg wash for a beautiful golden finish.
2Carefully transfer the prepared pides onto a baking sheet lined with parchment paper, or directly onto your preheated pizza stone. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly melted.
3Once baked, remove the pides from the oven. For extra flavor and shine, you can brush the crusts lightly with a little more olive oil immediately after baking.

Serve

1Allow the pides to cool for a few minutes before slicing and serving. They are best enjoyed warm.

Nutrition Information

Calories: 381 kcal
Protein: 16 g
Fat: 18 g
Carbs: 38 g

Nutrient	Per serving
Calories	381 kcal
Protein	16 g
Fat	18 g
Carbs	38 g

Tips

For an extra flavorful crust, brush the edges with garlic-infused olive oil.
Keep an eye on the pide, as oven temperatures can vary; adjust baking time to achieve a perfect golden crust.
Serve immediately with a sprinkle of extra fresh herbs or a squeeze of lemon juice for brightness.