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Cheese Garlic Potato Pide – A Flavorful, Cheesy Turkish Flatbread

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A crispy, golden pide filled with creamy garlic-infused potatoes and gooey mozzarella cheese. This Turkish-style flatbread is the perfect combination of soft, airy dough and a rich, savory filling. Whether served as an appetizer, snack, or main dish, it’s an irresistible treat that’s surprisingly easy to make!

Ingredients

Scale

For the Dough:

  • 1 ½ teaspoons active dry yeast
  • 1 teaspoon sugar
  • ½ cup (125ml) warm water
  • 2 cups (250g) all-purpose or bread flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder

For the Filling:

  • 2 medium potatoes, boiled and mashed
  • 1 cup (100g) shredded mozzarella cheese
  • 2 tablespoons melted butter
  • 2 cloves garlic, minced
  • ½ teaspoon black pepper
  • Salt to taste
  • 2 tablespoons chopped fresh parsley (optional)

For Topping:

  • 1 egg yolk (for brushing)
  • 1 teaspoon sesame or nigella seeds (optional)

Instructions

1. Prepare the Dough

  • In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes until frothy.
  • In a large mixing bowl, combine flour, salt, and garlic powder. Add the yeast mixture and knead until a soft dough forms.
  • Cover and let the dough rest for 1 hour, or until it doubles in size.

2. Prepare the Filling

  • In a bowl, mix the mashed potatoes, shredded mozzarella, melted butter, minced garlic, salt, and black pepper.
  • Stir well to combine, ensuring the potatoes are creamy and well-seasoned.

3. Shape the Pide

  • Preheat the oven to 400°F (200°C).
  • Roll out the dough into an oval shape on a floured surface.
  • Spread the potato-cheese filling in the center, leaving about 1 inch of space along the edges.
  • Fold the edges inward, pinching the ends to create a boat-like shape.

4. Bake to Perfection

  • Brush the edges of the pide with egg yolk and sprinkle sesame or nigella seeds if using.
  • Transfer to a parchment-lined baking sheet and bake for 18–20 minutes, or until golden brown and crispy.

5. Serve and Enjoy

  • Let it cool slightly before slicing. Serve warm for the ultimate cheese pull!

Notes

  • Dough Consistency: If the dough is too dry, add a tablespoon of water at a time until smooth. If too sticky, sprinkle with a little extra flour while kneading.
  • Make It Spicy: Add chili flakes or a pinch of smoked paprika to the potato mixture for a subtle heat.
  • Alternative Cheeses: Try feta, cheddar, or a mix of mozzarella and Parmesan for extra depth of flavor.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
  • Freezing Option: You can freeze baked pide. Wrap tightly and freeze for up to 2 months. Reheat in the oven at 375°F (190°C) until warm.

Find it online: https://friendlywell.com/cheese-garlic-potato-pide-a-flavorful-cheesy-turkish-flatbread/