Filled with leftovers of kaşar, beyaz peynir, mozzarella, tulum cheese and olive oil, this yeasted flatbread turns the remains of a cheese board into one satisfying dish. Since the cheeses are already salty, there's no need to add any extra salt to the filling.
Knead dry yeast dissolved in warm water with flour, salt and olive oil, then let it rise in a warm spot for 60 minutes.
Mix the leftover kaşar, beyaz peynir, mozzarella and tulum cheese together in a bowl.
Roll the dough into an oval flatbread shape and fold in the edges, then spread the cheese mixture evenly over the top.
Bake in an oven preheated to 210°C for 15 minutes, until the cheeses melt and the edges brown.
Don't add extra salt to the cheese mix — leftover cheeses are already salty enough on their own. Allergens: contains wheat (gluten) and dairy.
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