Pitta Bread with Cheese

Sample Dishes from Turkish Cuisine

Pitta Bread with Cheese (Peynirli Pide)

Flour4 1/2 cup500 gr
Salt1 tablespoon12 gr
Dry yeast3/4 tablespoon5.5 gr
Sugar1 teaspoon4 gr
Water (warm)1/4 cup50 gr
Oil1/2 cup + 1 tablespoon110 gr
Yogurt1 1/2 cup330 gr
Cheese- -500 gr
Parsley 2 bunch120 gr
Egg1 piece50 gr


Sift flour in a large bowl, reserving 2 tablespoons of flour. Sprinkle with salt; mix. Make a hole in center. Combine yeast and sugar in a small bowl. Add 1/4 cup of warm water; stir. Pour into hole in center of flour. Cover yeast with some flour. Let stand for 10 minutes to rise. Add oil and yogurt gradually, blending thoroughly. Knead for 7-8 minutes to from a medium soft dough. Cover and let rise in a warm place for 1 hour or until double in bulk. Crush cheese. Add finely choppped parsley; mix well. Stir in slightly beaten egg. Divide into 8 portions. Set aside. Place dough on lightly floured board. Divide into 8 even portions. Shape each into a ball. Roll out each ball with floured hands into oval pastries in 1/2 cm (1/4 inch) thick. Spread cheese filling over pastries leaving 1 cm (1/2 inch) space from edges. Turn sides slightly over filling. Arrange pides on lightly greased baking pan 4-5 cm (1 1/2-2 inch) apart. Bake in a moderate over for 10 minutes or until golden brown. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy552 cal
Protein23,8 g
Fat28 g
Carbohydrates49,4 g
Calcium164 mg
Iron1,11 mg
Phosphorus117 mg
Zinc3 mg
Sodium788 mg
Vitamin A508 iu
Thiamine0,12 mg
Riboflavin0,3 mg
Niacin1,17 mg
Vitamin C0 mg
Cholesterol92 mg

Regional Characteristics:

It is a common yeast bread with cheese fılling favored by many throughout the country. It is one of the popular fast-foods prepared and served in small or large bakery shops in towns and cities as well as at home by housewives. On bakeries, it is served with ayran or fruit juice.