Broccoli Pide

How to prepare broccoli pide

1. Grate both the mozzarella and the hard cheese. Finely chop the broccoli with a knife or pulse briefly (3 pulses) in a food processor. Chop the mint.
2. Cut the dough into 8 equal pieces and shape each into a ball. Roll out each piece into a thin sheet, using back-and-forth movements with the rolling pin, to get thin elongated sheets about 2mm thick.
3. Place a layer of grated mozzarella in the center. Sprinkle the mint on top and add about 2 teaspoons of chopped broccoli. Season with pul biber to taste.
4. Fold the edges over the filling (photo 3) and press firmly at the ends.
5. Hold the pide by both ends and lift, transferring it to the baking tray. This way, it will stretch slightly under its own weight during the transfer.
   * 4 pides fit on one baking tray at a time
7. Bake the pides for 15 minutes at 200°C. If desired, you can place them under the grill for 2-3 minutes at the end to get a deeper golden color.
   * if you have an electric oven with a super-browning setting, bake for only 12 minutes and skip the grill
8. Remove the pides onto a wooden board. Using a large, wide knife, cut them into width-wise slices (photo 6). Slide the knife blade under the pide along its length and transfer to a plate.
9. Serve immediately while still warm.

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