Cheese Pide

How to prepare cheese pide

1. Mix the yeast with the sugar and a little of the warm milk in a cup. Let it sit for 10 minutes, during which it will become foamy.
2. Mix the flour with the salt in a bowl. Make a well in the center and add the remaining milk, beaten egg, oil, and the risen yeast. Knead well to form an elastic, soft, but non-sticky dough (you can knead it for one cycle in a bread machine or 2-3 minutes with a stand mixer).
3. Let the dough rest for 10 minutes in a covered bowl.
4. Stretch the dough slightly with your hand on the work surface and fold it in thirds. Turn the dough over, stretch again, and fold in thirds once more. Let it rest for 10 minutes. Repeat the folding with 10-minute breaks between them two more times.
5. After the third folding, let the dough rise in a warm place for 1 hour.
6. Preheat the oven to 200°C, placing a small pot of water at the very bottom to create steam.
8. Divide the dough into 8 pieces (about 80g each) and shape them into balls.
9. Roll out each piece into an elongated sheet (photo 3), using a thicker rolling pin that you move only back and forth.
10. Sprinkle grated cheese over the sheet, leaving the edges free. Sprinkle a little finely chopped parsley on top.
11. Fold the edges over the cheese (photo 4) and press firmly at the ends.
12. Hold the pizza by both ends and lift, transferring it to the baking tray. This way, during the transfer, the pizza will stretch slightly under its own weight.
    * 2 pizzas fit on one baking tray at a time
14. Bake the pizza for 15 minutes.
    * remove the pot of water after putting the pizza in the oven
15. Remove the pizza onto a wooden board. Using a large, wide knife, cut the pizza into width-wise slices (photo 6). Slide the knife blade under the pizza along its length and transfer to a plate.
16. Serve immediately while still warm.

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