Soft Cheeseballs and Cheese filled Turkish Pide (Filled, Folded, Flatbread)
Prep time: 
Cook time: 
Total time: 
Yield: 2 cheese filled flatbreads (pide) or two to four 8 oz jars soft cheeseballs, depending on how big or small you roll them.
 
If you're making the homemade chevre, naturally the prep and cook time listed will increase according to chevre directions linked above.
Turkish pide dough adapted from finedininglovers.com
ingredients:
Spicy Garlic Herb Chevre (or Feta *) - For cheeseballs and/or pide filling.
  • 12 ounces fresh chevre. Cut chevre with cream cheese if you like, 6 oz each, or use all cream cheese, if you prefer
  • 2 garlic cloves, minced, then mashed to a paste with 1 teaspoon kosher salt
  • 1 small lemon, zested
  • 2 tablespoon red hot pepper chili flakes (you can add more or less depending on your heat tolerance)
  • 1 cup of chopped herbs of your choice. I used parsley, chives and basil
  • freshly ground black pepper
  • olive oil
  • Extra herbs for olive oil marinade for cheeseballs, Pack 'em in for even more flavor!
Flatbread (pide) Dough
  • 2 teaspoons active dry yeast
  • ¾ cup lukewarm water
  • ¼ teaspoon sugar
  • 1 tablespoon neutral oil,, such as vegetable
  • 4 tablespoons Greek yogurt
  • 3¼ to ½ cups All-Purpose flour
  • 1 teaspoon kosher or sea salt
directions:
  1. In a medium bowl combine all the ingredients thoroughly. Set aside, covered at room temperature to let the flavors blend while you make the dough. If you just want to make the soft cheeseballs in olive oil, refrigerate the cheese mixture until firm, covered, about 1 hour, then roll into balls, about 1 to 2 inches in diameter and pack into jars with olive oil. Stuff more herbs of your choice and add extra chili flakes into the oil around the cheeseballs or cubes of feta *. and seal or cover tightly if using a bowl. Tap sealed jars on the counter to remove any air bubbles. I used 8 ounce ball jars. The cheese balls in olive oil will keep for a month in the refrigerator.
For the Turkish Pide (flatbread) Dough
  1. Dissolve the yeast with the sugar in ¼ cup lukewarm water until foamy, then mix with the flour, salt, oil , yogurt, and remaining ½ cup water. Knead to a smooth dough, adding more flour or water, if needed. Place the dough in a lightly greased bowl, cover with plastic wrap and let rise for one hour or until doubled.
  2. Gently punch down dough by folding it over itself. On a floured board, divide the dough into two equal pieces. Cover with a tea towel and let rest for a few minutes to relax the gluten. Preheat the oven to 425 degrees F - Remove the top rack. You will be using the rack on the middle shelf.
Assemble and Bake the Turkish Pide
  1. While working with one piece of dough, keep other covered. Roll the piece nto an oval..about 14 inches by 10 inches. Place dough on a parchment lines baking sheet. Alternatively, you can use a pizza peel and baking stone, which will give you a slightly crisper bread, but either way is fine. Spread half the goat cheese mixture (6 ounces) down the center, leaving about 2 to 3 inches on each side. Fold each side of the dough toward the middle, sealing and tapering the ends so you have a slipper looking flatbread with some of the filling showing down the center (see photos above).
  2. Bake flatbread about 20 to 30 minutes, until golden brown and the cheese is bubbly and slightly brown (I drizzled a little olive oil over the top before baking which made it brown a little more than it should have). Quickly remove bread from baking sheet to a wire rack to cool for a few minutes before slicing. Repeat all the above with second ball of dough and remaining 6 ounces of cheese.
notes:
*You can use my olive oil marinade to make marinated feta cheese cubes, too! If using cubes of feta, infuse the olive oil with herbs and chili flakes (meaning add all to the olive oil prior to adding the feta cubes), then add the feta cubes and marinate in jars or a tightly wrapped bowl.
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2012/09/30/cheeseballs-and-cheese-filled-turkish-flatbread-for-cheesepalooza-plus-part-17/