Homemade Trabzon Style Pita
Quick answer
Trabzon pita is made with a special yeast dough and local Trabzon cheese. It is served with plenty of butter right after baking.
- Total time
- 60 dk
- Servings
- 4
- Calories (est.)
- ~520 kcal
- Difficulty
- zor
trabzon pita recipe · cheese pide homemade · black sea pide
60 dk · 4 servings · 520 kcal
Ingredients
- 500g all-purpose flour
- 1 packet instant yeast
- 1 tsp salt
- 1 tsp granulated sugar
- 300ml lukewarm water
- 300g string cheese or curd cheese
- 150g mozzarella or kashkaval cheese
- 4 tbsp butter
Method
- Combine flour, yeast, salt, sugar, and lukewarm water in a bowl to knead a soft dough, then let it rest for 45 minutes.
- Divide the risen dough into 4 equal pieces.
- Grate and mix the cheeses together.
- Roll out the dough pieces into oval shapes, place the cheese mixture in the center, fold the edges inward, and pinch the ends.
- Bake in a preheated oven at 250°C (480°F) for about 15-18 minutes until the edges are golden brown.
- Brush the hot crust with plenty of butter immediately upon removal from the oven, slice, and serve.
To achieve a crispy crust, ensure your oven is preheated to its maximum temperature.
FAQ
Which cheeses should I use?
Traditional Trabzon string cheese and kolot cheese are best, but a mix of mozzarella and curd cheese works well as an alternative.
Why does the pita dough turn out hard?
Insufficient rising time or adding too much flour makes the dough hard. A soft, slightly sticky dough is ideal.
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