- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 1 tsp
- 1 tsp
- 1 tsp
- 200 ml
- 2 tbsp
- 200 g
- 150 g
- ½ tsp
- 2 tbsp
Process
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In a large bowl, mix 300g all-purpose flour, 1 tsp instant yeast, 1 tsp sugar, and 1/2 tsp salt. Make a well in the center and pour in 200ml warm water and 2 tbsp olive oil. Stir with a wooden spoon until a dough forms.
Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 220°C. Line a baking sheet with parchment paper.
In a separate bowl, combine 200g crumbled feta cheese, 150g grated mozzarella cheese, and 1/2 tsp black pepper. Mix well.
Punch down the risen dough and divide it into 4 equal pieces. Roll each piece into an oval about 20cm long and 12cm wide, about 5mm thick. Place two ovals on the prepared baking sheet.
Divide the cheese mixture evenly among the ovals, spreading it lengthwise down the center, leaving a 2cm border around the edges.
Fold the long sides of the dough over the filling, pinching the ends to form a boat shape, leaving the center open. Repeat with the remaining dough and filling.
Beat 1 egg yolk with 1 tbsp water and brush the edges of the pide with this egg wash.
Bake for 12–15 minutes until the crust is golden and the cheese is bubbling. Serve hot, garnished with fresh parsley and lemon wedges on the side.
Kitchen notes
Kitchen notes
- The most common mistake is overloading the cheese filling; use only the specified 350g total, as too much filling will spill out during baking and make the dough soggy.
- The pide is done when the crust is deep golden brown and the cheese is fully melted and bubbling with a few brown spots, about 12-15 minutes at 220°C. If the cheese is not bubbling, it needs more time.
- For a crisp bottom, preheat the baking sheet in the oven before placing the pide on it, or bake on a pizza stone. This prevents a soggy base.
- Do not let the dough over-proof; if it rises more than double, it can collapse and become dense. Stick to 1 hour in a warm place.
Substitutions
- feta cheese→ricotta or cottage cheese (drained)
- mozzarella cheese→grated kashkaval or mild cheddar
- instant yeast→active dry yeast (use 1.25 tsp and proof in warm water first)
- olive oil→sunflower or vegetable oil
Storage & reheating
Store leftover pide in an airtight container in the fridge for up to 3 days. To freeze, wrap each pide tightly in plastic wrap and then foil; freeze for up to 2 months. Reheat from frozen in a 180°C oven for 10-12 minutes, or from fridge for 5-7 minutes, until hot and crisp. Avoid microwaving, as it makes the dough tough.
Gallery
FAQ
The questions we get asked most
Why did my pide dough not rise?
The most common reasons are using water that is too hot (above 45°C), which kills the yeast, or water that is too cold, which slows fermentation. Also, check that your yeast is not expired. The dough should be placed in a warm, draft-free spot and covered with a damp cloth.
Can I use a different type of cheese?
Yes, you can substitute feta with ricotta or cottage cheese (drained), and mozzarella with kashkaval or mild cheddar. However, avoid very salty cheeses like halloumi, as they can overpower the filling. Keep the total cheese amount to 350g to prevent spillage.
Can I prepare the pide ahead of time?
You can prepare the dough and filling up to 24 hours in advance. After the first rise, punch down the dough, cover tightly, and refrigerate. Bring to room temperature before shaping. The cheese filling can also be mixed and stored in the fridge for up to 2 days.
How do I know when the pide is fully baked?
The crust should be golden brown and the cheese should be melted, bubbling, and slightly browned in spots. The internal temperature of the dough should be around 90°C. If the cheese is not bubbling, bake for another 2-3 minutes.
Why is my pide soggy on the bottom?
A soggy bottom usually happens if the oven is not hot enough, the baking sheet is not preheated, or the cheese filling is too wet. Make sure to preheat the oven to 220°C and bake on a preheated sheet or pizza stone. Also, drain any excess liquid from the cheese before filling.
Can I freeze the baked pide?
Yes, baked pide freezes well. Wrap each cooled pide tightly in plastic wrap and then foil, and freeze for up to 2 months. Reheat directly from frozen in a 180°C oven for 10-12 minutes until hot and crisp. Do not thaw before reheating to avoid sogginess.
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