Name: Turkish Cheese Pide - Boat-Shaped Flatbread with Melted Cheese
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 500 g bread flour; 300 ml warm water; 1 tsp active dry yeast; 1 tsp sugar; 1 tsp salt; 3 tbsp olive oil; 200 g feta cheese; 200 g mozzarella cheese; 2 piece eggs; 2 tbsp butter

Peynirli Pide holds a special place in Turkish cuisine as one of the most beloved comfort foods, originating from the Black Sea region but now enjoyed throughout Turkey. Traditional pide houses, called pideci, are found on nearly every street corner, where skilled bakers stretch the dough by hand and bake these cheese-filled boats in blazing wood-fired ovens. The magic of cheese pide lies in its perfect balance of textures and flavors. The dough develops a golden, slightly crispy exterior while maintaining a soft, pillowy interior that's neither too thick nor too thin. Inside, a generous mixture of Turkish white cheese and kasseri creates a creamy, tangy filling that bubbles and caramelizes beautifully. The edges are traditionally pinched and twisted to create the characteristic boat shape that contains all that molten goodness. When you bite into a properly made cheese pide, you'll experience the satisfying contrast between the slightly chewy bread and the creamy, stretchy cheese that pulls apart in long strings. The aroma of baked bread mingles with the rich, slightly salty cheese to create an irresistible combination. This is perfect for lunch, dinner, or even a hearty breakfast, and pairs wonderfully with Turkish tea or ayran.

Ingredients

Instructions

Activate the yeast

Dissolve 1 tsp sugar in 300ml warm water (around 37°C). Sprinkle 1 tsp active dry yeast over the water and let sit for 5-8 minutes until foamy and bubbly on top. Do not use hot water as it will kill the yeast.
Make the dough

In a large bowl, combine 500g bread flour and 1 tsp salt. Add the yeast mixture and 2 tbsp olive oil. Mix with a wooden spoon for 2-3 minutes until a shaggy dough forms. Do not overmix at this stage.
Knead the dough

Turn dough onto a floured surface and knead by hand for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently. Do not add too much flour while kneading.
First rise

Place dough in an oiled bowl, cover with damp cloth, and let rise in a warm place for 60-90 minutes until doubled in size. The dough should feel light and airy when gently pressed. Do not let it over-proof.
Prepare cheese filling

Crumble 200g feta cheese and grate 200g mozzarella cheese. Mix together in a bowl with 1 beaten egg for 1-2 minutes until well combined. The mixture should hold together but not be wet. Do not add salt as the feta is already salty.
Shape the pides

Preheat oven to 220°C. Divide dough into 4 portions. Roll each into an oval 25cm long and 15cm wide on a floured surface for 2-3 minutes. The dough should be about 5mm thick. Do not roll too thin or it will tear.
Fill and shape boats

Spread cheese filling down the center of each oval, leaving 3cm borders. Pinch and twist the long edges upward to create boat shapes for 1-2 minutes. The edges should be well-sealed to contain the filling. Do not overfill or the cheese will spill out.
Final preparation

Place pides on parchment-lined baking sheets. Brush edges with beaten egg and dot cheese filling with small pieces of butter for 1 minute. The egg wash should coat all exposed dough. Do not brush the cheese filling itself.
Bake the pides

Bake for 15-18 minutes until edges are golden brown and cheese is bubbling and lightly browned on top. The bottom should sound hollow when tapped. Do not overbake or the cheese will become rubbery.

Tips

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Cooking Tips

For authentic flavor, let the dough rise slowly in the refrigerator overnight - this develops better taste and texture. Brush the hot pide with melted butter immediately after baking for extra richness.

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Alternatives

Replace feta with Turkish white cheese (beyaz peynir) if available, or use ricotta mixed with a pinch of salt. Kasseri cheese can substitute mozzarella for more authentic flavor.

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Serving & Storage

Serve immediately while cheese is still bubbling, traditionally cut into slices with a sharp knife. Accompany with Turkish tea, fresh tomatoes, and cucumber. Leftover pide can be reheated in a 180°C oven for 5-7 minutes.

Turkish Cheese Pide - Boat-Shaped Flatbread with Melted Cheese

Recipe Details

Nutrition per Serving

Ingredients

Instructions

Activate the yeast

Make the dough

Knead the dough

First rise

Prepare cheese filling

Shape the pides

Fill and shape boats

Final preparation

Bake the pides