Traditional kaşarlı pide, where thinly rolled dough is generously filled with kaşar cheese and baked in the oven. With crispy edges and a melting cheese center, this classic delicacy is a favorite for large gatherings and guest treats.
Add the sugar and yeast to warm water and let rest. Knead the flour, salt and yeast mixture into a soft dough that doesn't stick to your hands. Cover and let rise until it doubles in size.
Mix the grated kaşar cheese with finely chopped parsley. There's no need to add extra salt, depending on the saltiness of the cheese.
Divide the risen dough in two. Roll each piece into a long thin oval on a floured counter, and spread the cheese filling in the center. Fold the edges inward and pinch the ends together to form a boat shape.
Brush beaten egg yolk on the edges of the pides. Bake in a preheated 250°C oven until the edges are golden and the cheese melts. Drizzle with butter once out of the oven.
Important: Baking the pide in a very hot oven makes the edges quickly puff up and crisp while the cheese melts without running. Contains gluten, dairy, and egg. Pide is served hot; if it cools, refresh it in the oven for a few minutes.
If you brush a bit of butter over the pide as soon as it comes out of the oven, the dough shines and you get a softer edge. If the cheese is too dry, adding some grated mozzarella increases its meltiness.
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