Ingredients

• 500 g bread flour
• 250 ml warm water
• 7 g active dry yeast
• 1 tsp sugar
• 3 tbsp plain yogurt
• 4 tbsp olive oil
• 1 tsp salt
• 200 g white cheese
• 150 g mozzarella cheese
• 1 piece egg
• 2 tbsp sesame seeds
• 1 tbsp nigella seeds

Instructions

1. Activate the yeast

   Dissolve sugar in warm water (37°C) in a large bowl. Sprinkle yeast over the surface and let stand for 5-8 minutes until foamy and bubbling. The mixture should smell yeasty and have a thick foam layer on top. Do not proceed if the yeast doesn't foam properly as this means it's inactive.

2. Make the dough

   Add yogurt, 3 tbsp olive oil, and salt to the yeast mixture and whisk to combine. Gradually add flour while mixing with a wooden spoon for 3-4 minutes until a shaggy dough forms. The dough should be slightly sticky but manageable. Do not add too much flour or the pide will be dense.

3. Knead the dough

   Turn dough onto a floured surface and knead with the heel of your hand for 8-10 minutes until smooth and elastic. The dough should spring back when poked and feel soft and supple. Cover with a damp towel and let rise in a warm place for 1 hour until doubled. Do not over-knead or the texture will be tough.

4. Prepare the filling

   Crumble white cheese into small pieces and grate mozzarella cheese. Mix both cheeses together in a bowl with a fork for 1-2 minutes until well combined. The mixture should be evenly distributed with no large chunks. Do not add salt as the cheeses are already salty enough.

5. Shape the fingers

   Punch down risen dough and divide into 8 equal portions. Roll each portion into a 15cm rectangle on a floured surface. Place 2-3 tbsp cheese filling along the center and fold the long edges over, pinching seams tightly to seal. The filling should be completely enclosed. Do not overfill or the pide will burst during baking.

6. Final rise

   Place sealed pide fingers seam-side down on parchment-lined baking sheets, spacing them 5cm apart. Cover with a clean towel and let rise in a warm place for 30-40 minutes until puffed and increased in size by half. They should feel light and airy when gently touched. Do not let them over-proof or they will collapse.

7. Bake the pide

   Preheat oven to 200°C. Beat egg with remaining 1 tbsp olive oil and brush over the tops of the pide fingers. Sprinkle with sesame and nigella seeds. Bake for 18-22 minutes until golden brown and hollow-sounding when tapped. The tops should be deep golden and the cheese should be bubbling slightly. Do not overbake or they will become dry.

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