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1
In food processor fitted with metal blade, combine flours, yeast, salt and sugar; pulse on/off to mix.
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2
In measuring cup, combine 3/4 cup hot water (120F to 130F) and oil.
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3
With motor running, gradually pour hot liquid through food processor feed tube.
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4
Process until dough forms ball, then process 1 minute to knead.
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5
The dough should be quite soft.
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6
If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour.
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7
Transfer dough to lightly floured surface and knead a few times.
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8
Spray sheet of plastic wrap with cooking spray and place, sprayed side down, over dough.
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9
Let dough rest 20 to 30 minutes.
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10
Meanwhile, place baking stone or inverted baking sheet on bottom rack of oven to heat.
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11
Preheat oven to 450F.
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12
(Heat baking stone for 25 minutes before baking; heat baking sheet for 10 minutes.)
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13
Make filling: In medium bowl, whisk 1 egg.
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14
Add cottage cheese, feta, scallions, dill and pepper; mix well.
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15
Make glaze: In small bowl, combine 1 egg and 1 tablespoon water; stir briskly with fork.
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16
Assemble pide: Coat another baking sheet with cooking spray.
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17
Divide dough into 4 pieces.
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18
On lightly floured surface, use rolling pin to roll 1 piece of dough into 8 1/2 x 6 1/2-inch oval, slightly less than 1/4 inch thick.
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19
(Keep remaining pieces of dough covered while you work.)
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20
Brush a little egg glaze around border of oval.
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21
Place about 1/3 cup cheese filling in center of oval, leaving a 1 1/2-inch border all around.
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22
Bring edges of long sides of the oval together and pinch to seal from end to end.
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23
Fold over tips at narrow ends and pinch to seal.
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24
Use wide metal spatula to transfer pide to prepared baking sheet.
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25
Repeat with remaining dough and filling.
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26
Brush tops of pide with egg glaze and sprinkle with sesame seeds.
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27
Place baking sheet on heated baking stone or inverted baking sheet and bake pide until golden, 15 to 20 minutes.
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28
Transfer to rack and let cool at least 10 minutes before serving hot or warm.
