Golden, crisp-edged Turkish flatbreads shaped like boats and filled with a bubbling mixture of cheeses and herbs, Peynirli Pide is a cherished classic of Turkish cuisine. With its soft interior, flavorful filling, and crisp crust, this dish is ideal as a satisfying meal or appetizer and pairs perfectly with yogurt drinks or fresh salads.

Why You’ll Love This Recipe

Peynirli Pide offers a perfect balance of textures and flavors: a slightly chewy dough, a creamy, herbed cheese filling, and a golden crust. It’s both visually appealing and deeply comforting. This recipe is flexible—easy to adapt with different cheeses or additional toppings—and makes for a delightful homemade treat that rivals any bakery version.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

• 3 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) instant yeast
• 1 tablespoon olive oil
• 1 cup warm water (more if needed)

For the Cheese Filling:

• 1 1/2 cups crumbled feta cheese
• 1 cup shredded mozzarella
• 1/2 cup ricotta or Turkish beyaz peynir
• 1 egg white (optional, for creamier texture)
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black sesame or nigella seeds (optional topping)

To Finish:

• 1 egg yolk + 1 tablespoon milk (for brushing)
• Extra parsley or chili flakes for garnish

Directions

1. In a large mixing bowl, combine the flour, sugar, salt, and yeast.
2. Add the warm water and olive oil. Mix and knead the dough until smooth and elastic, about 8–10 minutes.
3. Cover the bowl with a cloth and let the dough rise in a warm place for about 1 hour or until doubled in size.
4. Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper.
5. In a separate bowl, mix together the feta, mozzarella, ricotta (or beyaz peynir), parsley, red pepper flakes, and egg white (if using).
6. Once risen, divide the dough into 4 to 6 equal portions. Roll each piece into an oval about 1/4 inch thick.
7. Spoon the cheese mixture into the center of each oval, leaving a border. Fold the long sides inward and pinch the ends to form a boat shape.
8. Brush the edges of the dough with the egg yolk and milk mixture. Sprinkle with black sesame or nigella seeds if desired.
9. Bake for 12–15 minutes, or until the dough is golden and the cheese is bubbly and slightly browned.
10. Garnish with extra parsley or chili flakes and serve warm.

Servings and timing

This recipe makes 4 to 6 pide boats, depending on size. Preparation and rising time takes about 1 hour 15 minutes, and baking time is around 15 minutes, bringing the total time to approximately 1 hour 30 minutes.

Variations

• Spinach and Cheese: Add sautéed spinach to the cheese mixture for added nutrition and flavor.
• Spiced Butter Glaze: After baking, brush with melted butter infused with paprika or Aleppo pepper.
• Meat Option: Add cooked ground beef or sucuk (Turkish sausage) for a heartier version.
• Egg-Topped: Crack an egg into the center of the pide during the last 5 minutes of baking for a traditional finish.
• Vegan Pide: Use plant-based cheese alternatives and omit the egg wash.
• Mini Pide: Make smaller individual versions perfect for serving at gatherings.
• Mixed Cheese: Try combinations like kasseri, halloumi, or kashkaval for different regional flavors.
• Garlic Twist: Add a pinch of garlic powder to the cheese mix for an extra kick.
• Herb Variation: Include dill or mint along with parsley for added complexity.
• Cheesy Crust: Sprinkle grated cheese over the crust edges before baking for added crispness.

Storage/Reheating

• Storage: Store any leftover pide in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a preheated oven at 350°F (175°C) for 5–7 minutes to restore crispness. Avoid microwaving, which may soften the crust.
• Freezing: Baked and cooled pide can be frozen for up to 2 months. Wrap individually and reheat from frozen or thaw before warming in the oven.

FAQs

What is Peynirli Pide?

Peynirli Pide is a Turkish flatbread shaped like a boat and filled with a cheese mixture. “Peynirli” means “with cheese” in Turkish.

Can I prepare the dough in advance?

Yes, the dough can be prepared ahead of time and refrigerated overnight. Let it come to room temperature before rolling.

Which cheese is traditionally used in Turkish pide?

Traditionally, beyaz peynir (a Turkish white cheese similar to feta) is used, but it’s often mixed with mozzarella or other cheeses for texture and melt.

Is this dish vegetarian?

Yes, Peynirli Pide is vegetarian as it contains no meat. Just ensure your cheeses are rennet-free if following a strict vegetarian diet.

Can I use store-bought pizza dough?

Yes, store-bought pizza dough can be used as a shortcut, though homemade dough yields a more authentic flavor and texture.

How do I get the dough to rise well?

Ensure your water is warm (not hot) and that the yeast is active. Place the dough in a warm, draft-free area to rise.

Can I make this without an egg wash?

Yes, but the egg wash gives the crust its appealing golden color. You may brush with milk or butter as an alternative.

What is the texture of Peynirli Pide?

It has a crisp outer crust with a soft interior, and the cheese filling becomes gooey and bubbly when baked.

What do you serve with Peynirli Pide?

It pairs well with ayran (a salted yogurt drink), fresh salad, olives, or a light tomato-based dip.

How can I make the crust extra crispy?

For a crispier crust, preheat your baking sheet or use a pizza stone in the oven before placing the pide on it.

Conclusion

Turkish Peynirli Pide is a visually striking and delicious dish that brings the flavors of the Mediterranean to your kitchen. With its inviting boat shape, gooey cheese center, and golden crust, it’s a recipe that feels both rustic and indulgent. Whether enjoyed as a casual lunch or served at a special gathering, this cheese-filled flatbread is sure to please.

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