makes: 4 pides (9" each)
time: 2 hours
-1 1/2 tsp active dry yeast
-1 tsp sugar
-1/2 cup (125ml) warm water (110-115F)
-2 cups (250g) all-purpose flour
-1 tsp salt
-1 tsp garlic powder OR 2 tsp minced garlic
-4 tbsp olive oil
-2 tbsp milk powder (optional)
-2 medium russet (or any starchy potatoes, peeled and boiled)
-2 scallions, finely chopped
-salt, pepper, red chili powder, minced garlic-to taste
-2 cups shredded mozzarella or any other melting cheese
-1/2 cup shredded mozzarella/cheese
-2 tbsp sesame seeds
-milk, to brush on
Combine the yeast, sugar, and water. Set aside for 10 minutes till yeast has bloomed and frothy.
Once bloomed, mix in the rest of the dough ingredients and knead into a smooth ball. Add 1-2 tbsp of water if the mix is too dry.
Place dough in a greased bowl, cover and set aside in a warm place to proof for 45-60 minutes or till the dough has doubled in volume.
While dough is proofing, prepare the filling. Mash the potatoes and mix in the rest of the ingredients. Set aside.
Line 1-2 baking sheets with parchment and set aside. You need to comfortably fit the pides on them when baking.
Once the dough has doubled, remove it onto a floured surface. Divide into four equal parts and form balls.
Working into one ball at a time, stretch the into a thin oblong shape, approx. 9-10" long. Make sure you can move the stretched dough before pinching the edges. Gently roll about 1/2" of the dough onto itself along the long edges and pinch the short end together, forming a boat-like shape.
Place 1/4 of prepared filling onto each piece of dough and spread out evenly. Brush with rolled edges of the dough with milk and sprinkle with sesame seeds. Top potato filling with about 2 tbsp of cheese and place on a lined baking tray.
Cover the tray(s) and set aside to proof for 30 minutes.
Preheat the oven to 400F (200C)
Uncover trays and bake for 20 minutes, until the cheese has melted, and the bread is cooked. Everything should be a nice, golden brown.
Cut each pide into 8-9 pieces, serve warm and enjoy!