Low Fat Cheese Pide
Indulge in the flavors of the Mediterranean with our wholesome and guilt-free Low Fat Cheese Pide! This Turkish-inspired flatbread pairs the nutty richness of whole wheat dough with a tantalizing mix of low-fat feta and mozzarella cheeses, brightened with fresh parsley and a hint of black pepper. The dough is handcrafted, kneaded to perfection, and baked into a delightfully crispy golden crust that cradles the gooey, bubbling cheese filling. With just a touch of olive oil and a dash of egg glaze for that bakery-style shine, this lower-calorie version of the classic pide is perfect for a light lunch, snack, or dinner. Ready in under two hours and easy to customize, this nutritious recipe serves up hearty, homemade comfort while keeping it healthy. Perfect for fans of low-fat recipes, whole wheat baking, and Mediterranean cuisine!
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Recipe Information
Ingredients
- 250 grams whole wheat flour
- 7 grams active dry yeast
- 150 ml warm water
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
- 150 grams low-fat feta cheese
- 100 grams low-fat mozzarella cheese
- 2 tbsp fresh parsley
- 0.5 tsp black pepper
- 1 unit beaten egg
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and allow it to sit for 5-10 minutes until it becomes foamy.
In a large mixing bowl, combine the whole wheat flour and salt. Make a well in the center and add the yeast mixture along with 1 tablespoon of olive oil.
Mix until the dough begins to come together, then transfer it to a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 220°C (428°F) and line a baking sheet with parchment paper.
Punch down the risen dough and divide it into four equal pieces. Roll each piece into an oval shape, about 20 cm long and 10 cm wide.
In a bowl, mix together the low-fat feta, low-fat mozzarella, chopped parsley, and black pepper. Distribute the cheese mixture evenly across the center of each dough oval, leaving a border on all sides.
Fold the edges of the dough over the filling to create a boat shape. Pinch the ends together to seal.
Transfer the pide onto the prepared baking sheet. Brush the crust with the beaten egg to give it a nice glossy finish.
Bake in the preheated oven for about 15-20 minutes until the crust is golden and the cheese is bubbly and slightly browned.
Remove from the oven and allow to cool slightly before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 5014 mg | 218% | |
| Total Carbohydrate | 196.8 g | 72% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 10.9 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1381 mg | 106% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1408 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
