Cheese, Leek and Potato Pide
One large potato
One large leek
Four pinches dried oregano
Four pinches of sesame seeds
Four tablespoons of Tulum cheese
For the dough:
625 grams flour
12 grams fresh yeast
12.5 grams of extra virgin olive oil
Three grams of fine salt
Five grams of caster sugar
360 milliliters of lukewarm water
65 grams of unsalted butter
45 grams of flour
500 milliliters whole milk
50 grams of grated Pecorino cheese, or another hard cheese
85 grams grated Halloumi cheese
1. To make the pide dough, combine 150 milliliters of water with the yeast, olive oil and sugar. Whisk together and place to one side to allow the yeast to rise. Place the flour into a large bowl and make a well in the center. Pour the salt on the side of the well of flour. Once the yeast mixture is ready, pour into the well and using your hand, incorporate it into the flour, slowly adding the rest of water to form dough that doesn't stick to your hands. Knead for five minutes or until smooth. Place into a fresh bowl cover with a damp cloth and allow the dough to rise until it doubles in size.
2. To make the cheese sauce, melt butter in a saucepan over medium heat and then whisk in all the flour. Add 1/3 of the milk and whisk until smooth. Repeat with the remaining 2/3 of milk in two stages. Turn the heat down and cook for about 15 minutes, whisking occasionally. Finally, whisk in the two cheeses. The pecorino will melt but the halloumi won't. Take out of the pan and allow it to cool completely.
3. Cut off the dark green part of the leek and wash under cold water. Dry it off and place onto a baking tray and put into the oven. Roast for 20 minutes, turning it halfway through. You are looking to completely char the outside. If you happen to have your barbeque pit heated up, this is best done there for the additional smoky flavor. Peel the outside of the leek off but leave a little of the charred bits on as this to provide good flavor. Cut into 2-centimeter slices.
4. Pre-heat your fryer to 130 degrees Celsius. Peel the potato and slice on a mandolin into approximately 1 mm slices, into warm water. Rinse off the potatoes to remove excess starch. Dry on a clean cloth. Place a small batch of potatoes into the fryer one at a time to avoid making them stick together. You are looking to fry the potatoes until they are golden and crisp. Season with fine salt as they come out of the fryer.
5. To make the pides, divide the dough up into balls weighing 80 grams each. Roll into balls and cover with a damp cloth.
6. Roll out a ball of dough on a floured surface into a large oval shape; approximately 25 centimeters by 15 centimeters and three-millimeters thick. Leaving an edge of about 3 centimeters, spread around three tablespoons of cheese sauce down the center. Add a sprinkling of dried oregano and sesame seeds and top with a layer of leeks. Fold over the edges leaving the center of the filling exposed. You are looking to achieve a canoe shape, ensure you pinch the ends really well to keep it from unravelling while baking.
7. Pre-heat the oven to 220 degrees Celsius. Place in a large flat baking tray and bake for 10 minutes until it is golden brown and the exterior is crispy. Take out of the oven. Place a line of crispy potatoes down the middle and then sprinkle it with Tulum cheese.