A breakfast staple in Iraqi households, this cheese-topped bake is made by covering a yeasted dough with kashar and white cheese before baking. A finishing scatter of za'atar and nigella seeds gives it the aromatic touch typical of Middle Eastern breakfast tables.
Dissolve the yeast in the lukewarm water, add the flour, salt and olive oil, and knead until smooth.
Cover the dough and let it rise in a warm spot for twenty minutes, until doubled in size.
Divide the dough in two, roll each piece into an oval, and scatter the grated kashar and crumbled white cheese evenly on top.
Bake in an oven preheated to 220°C for fifteen minutes, until the edges turn golden and the cheese bubbles.
Sprinkle the baked pide with za'atar and nigella seeds and serve hot.
Keep the dough away from draughts while it rises, or the yeast will proof unevenly. Allergens: contains gluten (flour) and dairy (kashar and white cheese).
If you cannot find za'atar, mix thyme and sesame seeds with a little olive oil and sprinkle it the same way; the flavour will be a touch plainer but the texture stays the same.
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