A sharp and filling pide variety where tulum cheese, crumbled into small pieces, is blended with fresh herbs and spread over leavened pide dough. The tulum cheese's intense aroma softens slightly in the oven while it seeps into the dough and the top turns lightly golden. It's a practical option for breakfast or dinner tables.
Dissolve the yeast in warm water and knead into the flour together with salt; cover and leave to rise for 35 minutes.
Mix the crumbled tulum cheese with parsley, dill, olive oil, and red pepper flakes to prepare the filling.
Divide the risen dough into 4 pieces and roll out into thin pide shapes, fold up the edges and spread the tulum cheese filling in the center.
Bake in a preheated oven until the edges of the dough are browned and the cheese softens slightly. Note: since tulum cheese is salty, don't add extra salt to the dough.
Important: Since tulum cheese is salty, taste the filling before adding extra salt. Allergen: contains gluten (wheat flour) and dairy products (tulum cheese).
If you crumble the tulum cheese by hand instead of grating it, you get a more irregular, authentic texture and a more intense flavor as the pide bakes.
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