3 Cheese Pide Recipe

Activate yeast

In a small bowl, stir the active dry yeast and sugar into warm water (about 105–115°F / 40–46°C). Let sit 5–8 minutes until foamy.

In a large bowl, combine the flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tbs olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tbs more flour as needed.

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 60–75 minutes.

While dough rises, prepare filling. In a bowl combine crumbled feta, grated/diced halloumi, shredded mozzarella.

Add 1 whole egg to the cheeses to help bind the filling, then stir in chopped parsley, black pepper, and dried oregano. Taste a small pinch and adjust seasoning; halloumi and feta are salty, so no additional salt is usually needed.

If mixture feels very wet because of fresh mozzarella, press it lightly with a spoon or chill 10 minutes to firm up so filling holds shape when placed on dough.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in oven to heat. If using a baking sheet, line with parchment and lightly oil.

Once dough has doubled, punch it down and divide into 2 equal portions for two medium pides (or keep whole for one large). On a lightly floured surface, roll or stretch one portion into an oval roughly 10–12 inches long and 6–7 inches wide, about 1/4-inch thick. Repeat with second piece.

Place ovals on prepared baking sheet or on a pizza peel dusted with semolina or flour. Spoon the cheese filling down the center of each oval, leaving about a 1-inch border around the edge.

Fold the long edges inward over the filling and pinch the ends to seal, creating the characteristic pide boat shape with exposed filling in the middle. Gently press to flatten filling if needed.

Whisk together egg yolk and milk. Brush the exposed dough edges and seams with the egg wash for golden color. If desired, drizzle 1/2 tbs olive oil over each filling and sprinkle optional red pepper flakes over filling.

Bake in the preheated oven on the middle rack (or on the hot stone) for 10–14 minutes, until crust is golden and cheeses are melted and bubbling. If top browns too quickly, tent loosely with foil.

Remove from oven and let rest 3–5 minutes. Brush the crust lightly with remaining olive oil and scatter a few extra chopped parsley leaves if desired. Slice and serve warm.