2cups(300g)bread flour or all-purpose floursee notes
1 1/2tbspolive oil + extra to drizzle
1cup(250g)kaşar cheesecrumbled (see notes)
1/2brown onionfinely chopped
1garlic clovefinely minced
180gspinachwashed and dried
2egg yolkssee notes
2tspblack sesame seeds
Chopped parsley to sprinkle
Add the instant dry yeast and sugar to a jug or bowl and stir to combine. Add the water and stir. Allow to sit in a warm spot for 5 minutes. If the yeast is active, it will froth up as shown in the video.
To a large bowl, add the bread flour and salt. Whisk to combine. Add the yeast mixture along with the oil and use clean hands to mix until a sticky dough forms. Dust your workbench with flour and knead the dough for 5 minutes or until a smooth dough forms. Drizzle some oil in the mixing bowl and spread it around a little before you place the dough back in it. Cover with plastic wrap and allow to rise in a warm spot.
To prepare the filling, add a little oil to a frypan on medium high heat. Add the onion and garlic and stir using a wooden spoon until aromatic, about 60 seconds.
Add the spinach and allow to cook, stirring, until it cooks right down, about 3 minutes. Add the paprika, cumin, salt and cinnamon and stir to coat. If the spinach starts releasing a lot of liquid, drain it out of the spinach before using.
Assembly & Baking
Preheat your oven to 200C / 400F. Sprinkle two baking trays with semolina. Set aside.
Once the dough has risen, unwrap, punch the dough in the center and dust your workbench with flour. Knead the dough slightly and shape back into a ball. Slice in half and use a rolling pin to roll both out to a 30cm long oval shape. Or slightly smaller than your baking tray. Place on pre-prepared baking trays.
Sprinkle with half the cheese, add half the spinach and fold about an inch of the boat dough over the top and pinch each end. Brush with butter and bake for 15 minutes or until golden.
Optional: add an egg yolk on top of each pide and bake for an extra minute. Slice into fingers and serve with a sprinkle of parsley.
StorageThese Turkish Pide can be stored in an airtight container for up to three days and reheated in the oven for 10 minutes.How to freezeYou can bake these and freeze them wrapped tightly in plastic or even freeze them before they’re baked. Simply bake for 30-40 minutes if frozen.Water TemperatureIn order to make sure the dry yeast is activated; you want the temperature to be 40C / 100F.Dry YeastThe yeast I used was instant dry yeast. This is what will work for this recipe. Rapid dry yeast will also work.Bread flourBread flour is a higher gluten flour that results in a nice chewy bread dough with more elasticity. You can use all-purpose flour in its place.WaterThe ideal water temperature is 40C / 100F.To Create A Warm SpotIf it’s a cold day where you are and you’re struggling to find a warm spot in the house to let the yeast rise and the bread dough rise, boil the kettle, and pour into a large pot. Place the pot in your oven 5 minutes before using. It creates a warm steamy environment which is perfect for the yeast and dough to rise.Kaşar cheeseThis is a Turkish cheese which is very similar in texture and flavor to mozzarella. I would describe it as slightly stronger in flavor. I purchased mine from a local Turkish supermarket. If you can’t find this cheese, you can replace it with mozzarella.Egg YolkThe egg yolk here just ads visual flair and extra flavour and richness. If you’re serving this for breakfast, and in my opinion any time, it’s a great addition. It’s blasted in the oven for the final 20 seconds so that it’s not raw.