Turkish Cheese Pide with Kashkaval

Name: Turkish Cheese Pide with Kashkaval
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 500 g bread flour; 320 ml warm water; 7 g active dry yeast; 1 tsp sugar; 1 tsp salt; 3 tbsp olive oil; 300 g kashkaval cheese; 1 piece egg; 2 tbsp butter

Kaşarlı Pide

This golden, boat-shaped Turkish flatbread delivers a perfect balance of crispy edges and tender center, generously topped with melted kashkaval cheese that becomes beautifully bubbly and slightly caramelized. The soft, pillowy dough contrasts beautifully with the rich, nutty cheese topping. It's comfort food at its finest and makes an ideal sharing dish for family meals or casual gatherings.

Prep 30 min

Cook 15 min

Servings 4

Difficulty Medium

Kaşarlı pide represents one of Turkey's most beloved comfort foods, originating from the Black Sea region but now enjoyed throughout the country. This boat-shaped flatbread showcases the perfect marriage of soft, yeasted dough and melted kashkaval cheese. The magic happens in the contrast of textures - the edges become delightfully crispy while the center remains tender and chewy, creating the perfect vessel for the molten cheese topping. As it bakes, the kashkaval develops a golden surface with slightly caramelized spots that add depth to its naturally nutty, sharp flavor. The aroma that fills your kitchen while baking is irresistible - yeasty bread mingling with bubbling cheese creates an anticipation that's hard to resist. Each bite delivers warmth and satisfaction, with the cheese stretching invitingly as you pull apart the bread. Traditionally served hot from the oven, kaşarlı pide makes an excellent lunch, light dinner, or sharing appetizer. It's often accompanied by fresh tomatoes, cucumbers, and Turkish tea, creating a simple yet deeply satisfying meal that brings people together around the table.

Ingredients

500 g bread flour
320 ml warm water
7 g active dry yeast
1 tsp sugar
1 tsp salt
3 tbsp olive oil
300 g kashkaval cheese
1 piece egg
2 tbsp butter

Instructions

Activate the yeast

Combine warm water (around 38°C) with sugar and yeast in a small bowl. Stir gently and let stand for 5-8 minutes until the mixture becomes foamy and bubbly on top. The water should feel comfortably warm, not hot, or it will kill the yeast.
Make the dough

In a large bowl, combine flour and salt. Add the activated yeast mixture and olive oil. Mix with a wooden spoon for 2-3 minutes until a shaggy dough forms. The dough will look rough and slightly sticky at this stage. Do not add extra flour yet.
Knead the dough

Turn the dough onto a lightly floured surface and knead vigorously for 8-10 minutes until it becomes smooth, elastic, and slightly tacky. The dough should spring back when poked gently. Do not over-flour the surface or the dough will become too stiff.
First rise

Place the dough in an oiled bowl, cover with a damp towel, 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 rush this process as proper fermentation develops flavor.
Prepare the cheese

While dough rises, grate the kashkaval cheese using the large holes of a box grater. Keep the cheese at room temperature for 15-20 minutes before using so it melts evenly. Do not use pre-shredded cheese as it contains anti-caking agents that prevent proper melting.
Shape the pides

Preheat oven to 220°C. Divide the risen dough into 4 equal portions. Roll each piece into an oval about 25cm long and 15cm wide. Create raised edges by pinching and rolling the long sides upward, forming a boat shape. The center should be slightly thinner than the edges.
Add toppings and bake

Place pides on parchment-lined baking sheets. Brush the raised edges with beaten egg. Fill the center with grated cheese, leaving the edges clear. Dot with small pieces of butter. Bake for 12-15 minutes until the edges are golden brown and the cheese is bubbly and lightly caramelized. Do not overbake or the cheese will become tough.