Main Course

Kaşarlı Pide: Turkish Oval Flatbread with Melted Kashar Cheese

Original name: Kaşarlı Pide

Prep

30 mins plus dough resting

Cook

15 mins

Servings

TurkishIntermediateLunchVegetarian

About this dish

Kaşarlı pide is a beloved Turkish street food featuring a boat-shaped flatbread loaded with melted kaşar cheese and baked until perfectly crisp and golden. Hailing from the Black Sea region, this simple yet satisfying pide makes a perfect quick lunch or snack, especially when paired with a cup of strong Turkish tea.

Ingredients

UK and US measurements are both included for every recipe.

All-purpose flour

grain

2 cups

Imperial: 250 g

Instant yeast

other

1 tsp

Imperial: 3 g

warm water

liquid

3/4 cup

Imperial: 180 ml

Olive oil

fat

2 tablespoons

Imperial: 30 ml

salt

seasoning

1 teaspoon

Imperial: 6 g

sugar

seasoning

1 pinch

Kaşar cheese

dairy

1 1/2 cups

Imperial: 170 g

Unsalted butter, melted

fat

1 tablespoon

Imperial: 15 g

fresh parsley, chopped

herb

2 tablespoons

Imperial: 8 g

red pepper flakes

spice

to taste

Method

Prepare the dough

60 mins

In a bowl, mix flour, instant yeast, sugar, and salt. Add warm water and olive oil, knead for 8 minutes until smooth. Let rest uncovered in a warm place for 45–60 minutes until doubled.

Preheat oven

15 mins

Place a baking sheet in the oven and preheat to 230°C (450°F).

Shape the pide

5 mins

Divide dough into 2 equal pieces. On a floured surface, roll each into an oval about 20 cm (8 inches) long and 10 cm (4 inches) wide, tapering the ends.

Fill the pide

5 mins

Divide grated kaşar cheese between the two dough ovals. Pinch up the sides tightly at the edges, leaving the top open to form a boat shape. Brush the crust edges with melted butter.

Bake

14 mins

Slide each cheese-filled pide onto the hot baking sheet using a floured peel or the back of a baking tray. Bake for 12–14 minutes until golden brown and bubbly.

Serve

1 min

Remove from oven, optionally top with parsley and red pepper flakes. Serve immediately while the cheese is still gooey.

Equipment

Large mixing bowl
Rolling pin
Baking tray

Nutrition facts

360 kcal

Calories

18 g

Protein

46 g

Carbohydrates

18 g

Fat

2 g

Fiber

660 mg

Sodium

Tips

If kaşar cheese is not available, substitute with a mix of low-moisture mozzarella and mild cheddar., Make the dough a day ahead and refrigerate, bring to room temperature before shaping for better stretched texture.
Use a hot oven and preheated baking sheet to achieve a crisp bottom crust, similar to pizza stone results., Do not overfill the pides, too much cheese may leak during baking.

Serving suggestions

Serve pide with a side of fresh tomato and cucumber salad, and a squeeze of lemon for brightness. Enjoy with a glass of Ayran (savory yogurt drink) or Turkish tea.

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Recipe by

Kerem Demir

Specialises in Turkish cuisine

Kerem is a kebab master who shaves his own meat on a vertical spit. He is a carnivore's dream.

Describe yourself in three words: Meaty, vertical, juicy.