Pide is a Turkish bread. In this variant I filled it with potato cheese and onions. Other variants will follow soon.

Ingredients

Dough

• 500g pizza flour
• 250g warm water
• 20g sugar
• 125g wheat sourdough
• 8g fresh yeast

Filling

Note: I did not measure the exact amounts. Those are estimates. Ill update them later on.

• 400g cooked potato
• 250-300g petida cheese
• 3 caramelized onions
• pepper

Topping

• nigella seeds
• red pepper flakes
• egg + oil brush

Instructions

For the dough knead together all ingredients and let them rest in a warm place for 1h. Afterward split the dough in 8 parts and form little balls. Let them rest covered during you prepare the filling.

For the filling cut the onions in slices and caramelize them in some oil. Cook, peel and roughly mash the potatoes. Afterward mix all ingredients together.

Roll the dough out thinly with a noodle walker. Add filling in the middle, sprinkle some red pepper flakes onto it and close the dough. Brush the dough with the egg and oil mix and top the pide off with some nigella seeds.

Preheat the oven to 250 degrees and bake them until golden brown.

Note: If you make them on a pizza stone, do not use too much egg brush. It should not rinse down to the bottom, or you will make a mess with the pizza stone.

Tips

• Traditionally the bread is open in the middle. However, I found it way easier to bake them when the dough is mostly closed. Especially on a pizza stone this is a major advantage as you reduce the risk of making a big mess.
• Red pepper flakes do burn easily. Its better to sprinkle them directly on the filling (before closing) and not on top of the dough.
• You can use any filling that you want, though make sure that it is as dry as possible to not make a mess during baking.