Dough boat with cheese & potatoes (Patatesli Pide)

by Bartuğ
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Everyone knows Turkish dough boats – if not, here is a delicious recipe idea for you and for those who already know it: A very tasty alternative to the conventional dough boats that you already know.

Most of the dough boat recipes on the internet are with spinach and feta cheese or with minced meat.

As a child, we used to go to a shopping center in Istanbul on a regular basis, and I only ordered these dough boats with potatoes and cheese. I loved it and I still do.
Unfortunately, due to the corona, we can’t really travel and I missed the taste soooo much. Now it was time to bake this delicious pide.

Now we come to the simple recipe. Enjoy the meal.

Dough boat with cheese & potatoes (Patatesli Pide)

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 2818 calories 95 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

    Dough

  • 10 grams yeast
  • 1 pinch of sugar
  • 125 grams milk
  • 125 grams water
  • 3 tbsp butter, soft
  • 410 grams spelt flour (type 630) or 400g wheat flour (type 550)
  • 1½ tsp salt
  • For the filling

  • 400 grams potatoes, peeled and cut into small pieces
  • 500 grams water
  • 175 grams cheese, e.g. Kaşar peyniri
  • For painting

  • 1 egg yolk
  • 1 tbsp water
  • Sesame, optional
  • Black cumin, optional

Instructions

Dough production

Heat the water, milk, sugar and yeast in a mixing bowl for 2 minutes/37°C/speed 2.

Add soft butter, flour and salt, use Interval/Knead function for 2 minutes.

Transfer the finished dough into a bowl and let rise covered for about 1 hour. Rinse the mixing bowl.

Filling preparation

Distribute the peeled and reduced potatoes in the lower Varoma® insert and fill the mixing bowl with the water. Cook the potatoes for 30 minutes/Varoma®/speed 1.

Let the potatoes cool down.

Remove the remaining water from the mixing bowl and chop the cheese in the mixing bowl, 10 seconds/speed 5 and transfer.

Dough ships

Preheat the oven to approx. 220°C top/bottom heat.

After the resting time, divide the dough into 6 balls of the same size and form dough pieces. Roll out the dough pieces, long and wide in the middle, into a flat cake, place on a baking sheet lined with baking paper (max. 3 per baking sheet) and top with the potatoes. Sprinkle the cheese on top. Leave one edge free. Fold the edge inwards and press the tips together well to create a dough boat.

In a small bowl, whisk the egg yolk with 1 tablespoon of water and brush the dough boats. Sprinkle with a little sesame and black cumin, depending on your taste.

Bake the dough boats in the oven for about 15-20 minutes until golden brown and serve.

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