Pide with potatoes, cheese and garlic

Pide (tur. Pide - "lavash") with potatoes, cheese and garlic is very reminiscent of the well-known Italian pizza. But these cakes are made in the form of boats. The filling of the pide can be completely different, but this option is liked most of all - it is tasty, satisfying and inexpensive.

Ingredients

• For the test:
• Water - 125 ml
• Vegetable oil - 3 tbsp. spoons
• Flour - 300 g (2 cups with a capacity of 250 ml) + for working with dough
• Dry yeast - 1.5 tsp
• Sugar - 1 tsp
• Ground dried garlic - 1 tsp
• Salt - 1 tsp
• For filling:
• Potatoes - 280 g
• Suluguni cheese (or mozzarella) - 100 g
• Garlic - 2 cloves
• Ground sweet paprika - 1 tsp
• Salt to taste
• Ground black pepper - to taste
• Chili pepper (optional) - to taste
• Dried or fresh parsley (optional) - to taste
• To lubricate the pide:
• Yolk - 1 pc.

Directions

1. Heat the water to a temperature not exceeding 40 degrees.
2. Pour yeast into warm water. Stir and let sit for 10 minutes.
3. Sift flour into a bowl of yeast.
4. Add salt and sugar.
5. Add garlic powder and vegetable oil.
6. Knead to a soft, non-sticky dough. Knead the dough for at least 10 minutes to release the gluten from the flour.
7. Cover the bowl of dough with a clean kitchen towel and leave in a warm place for 60 minutes to rise.
8. Peel the potatoes, cut into thick slices. Put in a saucepan, cover with water and boil almost until tender (after boiling water, boil the potatoes over low heat for 15 minutes).
9. Then drain the broth from the pan and add ground pepper and paprika to the potatoes.
10. Grate half of the suluguni cheese on a medium grater in a saucepan with potatoes.
11. Pass the peeled cloves of garlic through a press.
12. You can add finely chopped chili peppers to the potatoes to taste (I am not adding).
13. Mash the filling with a fork and salt to taste.
14. After a while, the dough rose significantly.
15. Put the matched dough on a table dusted with flour, divide into four equal pieces and roll each into a ball. Leave it on for 5 minutes.
16. Roll each ball of dough to length to form an oblong oval. Roll the edges a little towards the center, forming the rounded sides of the "boat". Secure the corners carefully.
17. Put the formed "boats" from the dough on a baking sheet greased with vegetable oil or lined with baking paper. Place the filling on the bottom of each boat.
18. Grate the remaining cheese on a coarse or medium grater. Sprinkle on the filling.
19. Leave the pide under the towel to proof for 20 minutes.
20. Turn on the oven to preheat to 180 degrees.
21. Lubricate the sides of the boats with lightly mixed egg yolk.
22. You can sprinkle the filling with chopped fresh or dried parsley (I don't sprinkle it).
23. Bake the pide in a preheated oven for 25 minutes at 180 degrees until tender.
24. Pide with potatoes, cheese and garlic are ready. Garnish with parsley leaves for serving.
25. Bon Appetit.