Potato Pide Ingredients My measuring cup is 200 ml. I used a double batch of this recipe 🙌🏻; if you have a large family, you should double the measurements too 🧑🏻‍🍳👩🏻‍🍳 My measuring cup is 200 ml. For the dough: 250 g flour (2 cups) 100 ml warm milk (a little over half a cup) 1 egg 8 g salt (1 dessert spoon, but not heaping full) 30 g room-temperature butter 15 g granulated sugar (1 level tablespoon) 4 g dry yeast (2 teaspoons) Filling: 2 medium-sized boiled, mashed potatoes 1 tablespoon butter (add while the potatoes are hot) Black pepper, salt, red pepper flakes Mix and mash everything together. Preparation: Place the flour in a mixing bowl and make a well in the center; add the yeast and warm milk, and let the yeast activate for about 5 minutes. Then, add the egg and salt and knead the dough. Once the dough comes together, add the butter and knead again; the dough will be soft—that is how it is supposed to be. The consistency and flavor of the dough may vary depending on the quality of the flour! (I tried this recipe at a relative's house during the holiday, and the recipe went wrong because of the flour 🥲—yes, flour really is that important 🥲). Lightly flour your work surface, gather the dough, and form it into a ball. Lightly flour it again and roll it out (not too thin), add the potato mixture and about 100 g of grated kashar cheese, seal it as shown in the video, flip it over, lightly flour it again, and enlarge it with a rolling pin. Place it on a baking tray, cover it, and let it proof. After proofing, brush with beaten egg... Shape it, sprinkle nigella seeds, poppy seeds, and sesame seeds on top, and place it in an oven preheated to 180°C. Bake until golden brown. Once it's done, mix 1 tablespoon of melted butter with finely chopped parsley and brush the mixture over the bread while it's still hot. Serve with a tomato salad and some tea—absolutely delicious! 😋 Enjoy! I'm off now; hope to see you again soon! 🙋🏻‍♀️🤗 #pide #recipe #pastry - @chef.burcinarda