Garlic Herb Caramelized Goat Cheese (Chevre) Filled Turkish Pide
Prep time: 
Cook time: 
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Yield: 2 cheese filled flatbreads (pide)
Cheese Filling
Spicy Garlic Herb Chevre
  • 12 ounces goat cheese (chevre)
  • 2 garlic cloves, minced, then mashed to a paste with 1 teaspoon kosher salt
  • 1 small lemon, zested
  • 1 to 2 tablespoons red hot chile pepper 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 to drizzle over top
  • 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
For the cheese filling
  1. In a medium bowl combine all the garlic herb chevre ingredients thoroughly. Set aside, covered at room temperature to let the flavors blend while you make the dough.
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). Drizzle a little olive oil over the top of the cheese so it caramelizes.
  2. Bake flatbread about 20 to 30 minutes, until golden brown and the cheese is bubbly and slightly brown and caramelized. 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.
Recipe by parsley sage sweet at