Pitta Bread with Cheese

Sample Dishes from Turkish Cuisine

Pitta Bread with Cheese (Peynirli Pide)

Preparation

Sift flour in a large bowl, reserving 2 tablespoons of flour. Sprinkle with salt; mix. Make a hole in center. Combine yeast and sugar in a small bowl. Add 1/4 cup of warm water; stir. Pour into hole in center of flour. Cover yeast with some flour. Let stand for 10 minutes to rise. Add oil and yogurt gradually, blending thoroughly. Knead for 7-8 minutes to from a medium soft dough. Cover and let rise in a warm place for 1 hour or until double in bulk. Crush cheese. Add finely choppped parsley; mix well. Stir in slightly beaten egg. Divide into 8 portions. Set aside. Place dough on lightly floured board. Divide into 8 even portions. Shape each into a ball. Roll out each ball with floured hands into oval pastries in 1/2 cm (1/4 inch) thick. Spread cheese filling over pastries leaving 1 cm (1/2 inch) space from edges. Turn sides slightly over filling. Arrange pides on lightly greased baking pan 4-5 cm (1 1/2-2 inch) apart. Bake in a moderate over for 10 minutes or until golden brown. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

It is a common yeast bread with cheese fılling favored by many throughout the country. It is one of the popular fast-foods prepared and served in small or large bakery shops in towns and cities as well as at home by housewives. On bakeries, it is served with ayran or fruit juice.