Are you ready to impress your guests with a unique and delicious dish? This potato-filled pide recipe has broken view records and is highly praised by everyone who tries it. I’m excited to share this beloved recipe with you. If you haven’t tried it yet, now’s the perfect time!
For the Dough:
- 2 cups warm milk
- 1 packet instant yeast
- 1 tablespoon sugar
- 4 cups flour (add gradually)
- 1 teaspoon salt
- I have great confidence in this dough. You can also use it for other pide recipes with peace of mind.
For the Potato Filling:
- 1 kg potatoes, boiled
- ½ cup milk
- 350-400 grams grated mozzarella cheese
- 1 teaspoon salt
Instructions:
- Prepare the Dough:
- Mix the warm milk, instant yeast, and sugar in a bowl. Gradually add the flour and salt to form a soft dough. Knead well.
- Let the dough rise in a warm place until it doubles in size.
- Prepare the Filling:
- While the dough is rising, prepare the filling. Mash the boiled potatoes while they are still hot. Add the milk, grated mozzarella cheese, and salt, mixing until smooth and creamy.
- Shape the Pide:
- Divide the dough into 3 equal portions.
- Take one portion and slightly flatten it with your hands. Place a ball of the potato filling in the center.
- Fold the edges over the filling, pinching them together to seal.
- Transfer the pide to a baking tray lined with parchment paper. Flatten and stretch the dough with your hands as much as possible without tearing it.
- Bake:
- Preheat the oven to 250°C (482°F).
- Bake the pides until golden brown.
- Immediately after removing from the oven, brush with butter for extra softness.
Tips:
- The size of the dough portion and the potato filling ball should be roughly equal.
- The measurement for one cup is 200 ml.
Enjoy!
