Mushroom Pide (Turkish Flatbread with Sautéed Mushrooms and Kashar Cheese)

Do not soak the mushrooms; wipe them clean with a damp cloth and slice them. Finely chop the onion and sauté it in the butter until lightly golden. Add the mushrooms and cook over high heat. They will first release their liquid and the skillet will seem to boil; continue until all the liquid has evaporated and the mushrooms begin to brown. The filling is ready when you tilt the skillet and no liquid runs to the bottom. Add the spices after removing the skillet from the heat, then let the filling cool.

Divide the risen dough into three pieces and let them relax for 10 minutes. Roll each one into an oval 35 cm long and place it on a parchment-lined baking sheet.

Spread the cooled mushroom filling down the center of the dough, leaving about two finger-widths around the edges, and sprinkle with shredded kashar cheese. Fold the edges inward and pinch the ends together to make a boat shape.

Preheat the oven to 250°C / 480°F with the baking sheet inside, then bake the pides for 14 minutes. They are done when the kashar has melted, golden-brown spots appear on the surface, and the edges are dark. Lift one with a spatula and check underneath; the bottom should be dry and browned.