Activate the yeast

• Place the flour in a mixing bowl and make a well in the center.
• Add the yeast and warm milk, then let the yeast activate.

Knead the dough

• Add the egg and salt and knead the dough.
• Once the dough comes together, add the butter and knead again until soft.

Prepare the potato filling

• Mash the boiled potatoes with the butter while they are still hot.
• Season with black pepper, salt and red pepper flakes and mix everything together.

Roll out and fill the dough

• Lightly flour the work surface, gather the dough and form it into a ball.
• Lightly flour again and roll it out, not too thin.
• Spread the potato filling and add the grated kashar cheese, then seal the edges as shown.

Shape and let rise

• Flip the pide over and, lightly flouring again, roll it with a rolling pin.
• Transfer it to the baking tray, cover it and let it rise.

Top and bake

• Brush with beaten egg and shape the pide.
• Sprinkle with nigella seeds, poppy seeds and sesame seeds.
• Bake in an oven preheated to 180 °C until golden brown.

Brush with parsley butter

• Mix the melted butter with the finely chopped parsley.
• Brush it over the bread while it is still hot.

Serve

• Serve with a tomato salad and tea.