A light, easy breakfast pide topped with crumbled white cheese and plenty of parsley. Its simple, satisfying flavor also makes it a favorite for tea time.
Stir the yeast and sugar into the warm water and let it sit for 5 minutes. Once foamy, add it to the all-purpose flour and salt and knead into a soft dough. Cover and let it rise for 40 minutes.
Mix the crumbled white cheese with the finely chopped parsley. The filling should be spreadable but not watery.
Divide the risen dough into 4 pieces and roll each one thin. Fold the edges slightly, spread the cheese filling evenly over each, and brush the edges with egg yolk.
Bake in a preheated 240°C / 465°F oven for 20 minutes, until the edges are golden brown.
Let the pide rest for a few minutes after removing it from the oven. Slice and serve warm.
Important: If the white cheese is salty, taste the filling before adding any more salt. Allergens: contains wheat (gluten), dairy, and egg.
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