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Cheese Garlic Potato Pide – A Flavorful, Cheesy Turkish Flatbread

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!

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 2 large pide
Course: Snack
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 1. Prepare the Dough
  2. In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes until frothy.
  3. In a large mixing bowl, combine flour, salt, and garlic powder. Add the yeast mixture and knead until a soft dough forms.
  4. Cover and let the dough rest for 1 hour, or until it doubles in size.
  5. 2. Prepare the Filling
  6. In a bowl, mix the mashed potatoes, shredded mozzarella, melted butter, minced garlic, salt, and black pepper.
  7. Stir well to combine, ensuring the potatoes are creamy and well-seasoned.
  8. 3. Shape the Pide
  9. Preheat the oven to 400°F (200°C).
  10. Roll out the dough into an oval shape on a floured surface.
  11. Spread the potato-cheese filling in the center, leaving about 1 inch of space along the edges.
  12. Fold the edges inward, pinching the ends to create a boat-like shape.
  13. 4. Bake to Perfection
  14. Brush the edges of the pide with egg yolk and sprinkle sesame or nigella seeds if using.
  15. Transfer to a parchment-lined baking sheet and bake for 18–20 minutes, or until golden brown and crispy.
  16. 5. Serve and Enjoy
  17. 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.