A savory, hearty pide topped with crumbled Tulum cheese and fresh herbs on yeasted dough. The cheese softens slightly in the oven and flavors the dough as the top turns lightly golden. It is an easy option for breakfast or dinner.
Dissolve the yeast in warm water, add it to the flour with the salt, and knead. Cover and let the dough rise for 35 minutes.
Mix the crumbled Tulum cheese with the parsley, dill, olive oil, and red pepper flakes.
Divide the risen dough into 4 pieces and roll each into a thin pide shape. Fold the edges and spread the Tulum cheese filling in the center.
Bake in a preheated oven until the dough edges are browned and the cheese has softened slightly. Caution: Tulum cheese is salty, so do not add extra salt to the dough.
Important: Tulum cheese is salty, so taste the filling before adding any extra salt. Allergens: contains wheat (gluten) and dairy (Tulum cheese).
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