Cheese, Leek and Potato Pide

• large leeks↗6
• butter↗

  for frying

• potatoes↗3

  peeled

• dried oregano↗3 tsp tsp
• sesame seeds↗3 tsp tsp
• butter↗50g g

  melted

• tulum cheese100g g

  (available in Turkish stores), feta or goat cheese, crumbled

• strong bread flour↗600g g
• golden sugar↗1 tsp tsp
• instant dry yeast↗7g sachet g
• extra virgin olive oil↗1 tbsp tbsp
• unsalted butter↗60g g
• all‑purpose flour↗40g g
• whole milk↗500ml ml
• pecorino↗60g g

  or grated parmesan

• халумі↗80g

  тертий

Step-by-step instructions

1. 1

   To make the dough, sift the flour into a bowl, add the sugar and 1 tsp salt. Add the yeast, then make a well in the center and pour in the oil. Gradually add 350‑360 ml warm water, then mix the ingredients until a dough forms. Knead for 5 minutes until smooth. Transfer to a clean bowl, cover with a damp towel and refrigerate overnight.

2. 2

   The next day, preheat the oven to 240 °C/220 °C with fan/gas 9. Trim the green ends of the leeks – keep the white parts so they stay together during cooking. Rinse with cold water, dry and place on a baking sheet. Roast for 25 minutes, turning halfway, until the outer layer is fully charred. Discard the outer layer, leaving a bit of char for flavor. Trim the ends, then cut into 2 cm circles. You can prepare a day ahead and chill. Keep the oven on and place two flat trays (or a pizza stone, if available).

3. 3

   To make the cheese sauce, melt the butter in a saucepan over medium heat, then whisk in the flour. Add a third of the milk and whisk until smooth. Repeat twice with the remaining two thirds. Reduce heat to low and cook for 15 minutes, stirring occasionally, until the sauce reaches a thick, creamy consistency. Add both cheeses – halloumi will not melt – and season with salt to taste. Pour the sauce into a tray and let it cool completely. It can be prepared a day ahead and chilled.

4. 4

   Heat oil in a deep fryer or heavy skillet to 160 °C. Slice the potatoes into very thin rounds (≈1 mm) using a mandoline. Rinse with warm water to remove excess starch, then pat dry with a cloth. Fry in small batches for 3‑4 minutes until golden (add slices one at a time to prevent sticking). Transfer with a slotted spoon to a baking sheet lined with parchment. Season with fine salt.

5. 5

   To shape the pide, roll out the dough on a flour‑dusted surface, form a long sausage‑shaped log and cut it into six equal pieces. Shape each piece into a ball and cover with a damp kitchen towel.

6. 6

   Roll each dough ball on a flour‑dusted surface into a large oval (≈40 × 15 cm) about the thickness of a 50‑penny coin – it will be very elastic but will eventually spread. Transfer to a flour‑dusted tray to assemble the pide.

7. 7

   Leaving a 3 cm border, spread one‑sixth of the sauce onto the center of the pide. Sprinkle with sesame seeds and oregano, then add the leeks. Fold into a canoe shape, leaving the center of the filling exposed. Pinch the ends together so the dough doesn’t open during baking, and press to maintain shape.

8. 8

   Transfer the pide onto one of the hot trays. Bake for 12 minutes until golden and crisp. While this is happening, shape the next one and bake on the second hot tray. Continue until all dough is used, setting the finished pides aside.

9. 9

   When all pides are baked, reheat them for another 2‑3 minutes, brush the outer side with melted butter, place a row of potatoes in the middle and sprinkle with crumbled cheese.