Ingredients for the Dough
- 1 kg all-purpose flour
- 1 packet dry yeast
- 1 heaping tbsp salt
- 450–500 g lukewarm water
- 60 g milk
- 3 tbsp olive oil
Instructions for the Dough
- In a bowl, mix the flour, yeast, salt, and olive oil.
- Add the milk and gradually pour in the water while kneading until you achieve a soft, pliable dough that doesn’t stick to your hands.
- Cover the bowl with a towel and let it rise in a warm place for 1 hour or until doubled in size.
Ingredients for the Filling
- 1 medium potato per peinirli
- 1 tbsp olive oil per peinirli
- Salt
- Pepper
- Oregano
- 1–2 tbsp melted butter
- Melting cheese
Instructions for the Potatoes
- Peel and wash the potatoes, then cut them into even pieces.
- Place them in a pot, cover with water, and boil for 25–30 minutes until they are very tender.
- Drain the potatoes and place them in a bowl.
- Mash them with a fork, then add olive oil, pepper, oregano, salt, and mix well to combine all ingredients.
Assembling and Baking the Peinirli
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Divide the dough into 160 g portions and roll each one into an elongated shape. Place them on the prepared tray.
- Spread 4–5 tablespoons of the mashed potato mixture on the base of each dough.
- Top with melting cheese.
- Fold and pinch the edges of the dough to form boat-like shapes.
- Bake for about 25 minutes, depending on your oven.
- A few minutes before removing from the oven, brush the edges of the dough with melted butter for a golden finish.
This peinirli combines the comfort of creamy mashed potatoes with the gooey delight of melted cheese, all wrapped in a perfectly baked crust. A dish that’s simple yet indulgent, ideal for cozy gatherings or a satisfying treat at any time of the day. Enjoy every bite!
