Turkish Cheese Pie

Ingredients

• 300 ml Warm water
• 7 grams Instant yeast
• 1 tablespoon Sugar
• 1 tablespoon Powdered milk
• half a kilo / 5 cups All-purpose flour
• 1 teaspoon Salt
• 50 grams Room-temperature butter
• 3 to 5 cloves Garlic
• enough to cover the garlic Olive oil
• 100 grams Butter
• to taste Cheddar cheese
• to taste Kashkaval cheese
• to taste Mozzarella
• 1 amount Egg yolk
• an amount equal to the egg yolk Cream
• an amount equal to the egg yolk Milk
• a pinch Vanilla
• for garnish Nigella seeds
• for garnish Sesame seeds

Instructions

1. Place 300 ml of warm water in a stand mixer or mixing bowl.
2. Add 7 grams of instant yeast, 1 tablespoon of sugar, and 1 tablespoon of powdered milk to the water in the stand mixer or mixing bowl, then mix the ingredients.
3. Add half a kilo of all-purpose flour to the stand mixer or mixing bowl, then begin kneading.
4. Knead the dough in the stand mixer for 10 minutes.
5. After the first 10 minutes of kneading, add 1 teaspoon of salt and 50 grams of room-temperature butter to the dough in the stand mixer.
6. Knead the dough in the stand mixer for an additional 2 to 3 minutes, until it is very soft.
7. Divide the dough on the work surface into two approximately equal portions.
8. Shape each piece of dough into a ball on the work surface, sealing it well underneath.
9. Grease the proofing bowl with a drop of olive oil, then place the two dough balls in it.
10. Cover the proofing bowl and leave the dough to rise for half an hour to 1 hour, depending on the temperature, until doubled in size.
11. Place 3 to 5 garlic cloves, sliced in half, in a cezve or small pot over the heat.
12. Add olive oil to the cezve or small pot until it completely covers the garlic.
13. Cook the garlic in the cezve or small pot over very low heat until it softens and becomes tender.
14. Transfer the garlic and olive oil from the cezve or small pot to a bowl.
15. Mash the garlic in the bowl with a fork.
16. Add 100 grams of butter to the garlic mixture in the bowl, then mix the mixture.
17. Prepare a standard Pyrex baking dish for filling and shaping.
18. Stretch the first piece of dough on the work surface by hand until it forms a circle close to the size of the Pyrex dish.
19. Transfer the first piece of dough to the Pyrex dish and spread it out inside the dish by hand.
20. Prick the first layer of dough with a fork inside the Pyrex dish so that the flavor can penetrate the dough.
21. Spread the garlic-butter mixture over the first layer of dough in the Pyrex dish.
22. Distribute the cheese over the first layer of dough in the Pyrex dish.
23. Stretch the second piece of dough on the work surface with a little flour so it is easier to shape.
24. Place the second piece of dough over the filling in the Pyrex dish.
25. Seal the edges of the dough well inside the Pyrex dish, crimping them tightly.
26. Leave the pie in the Pyrex dish to rise for 1 to 1½ hours, depending on the temperature.
27. Grease the cutting tool with oil or butter, then cut the pie in the Pyrex dish before baking.
28. Mix the egg yolk with an equal amount of cream and an equal amount of milk, along with a pinch of vanilla, in a bowl until the mixture is completely combined.
29. Brush the top of the pie with the yolk mixture in the Pyrex dish; this is optional.
30. Sprinkle sesame seeds and nigella seeds over the top of the pie in the Pyrex dish.
31. Preheat the oven to 175°C with both the top and bottom heat on while preparing the topping.
32. Place the Pyrex dish in the oven after switching to bottom heat only, with the fan on from below.
33. Bake the pie in the oven for 25 to 30 minutes, until cooked through and browned.