Golden Turkish Garlic Bread with Mozzarella Cheese Pull

This homemade Turkish garlic bread is softer than a cloud and loaded with gooey mozzarella in every slice. The combination of melted butter, fresh dill, and garlic creates an irresistible aroma that fills the kitchen.

Baked until golden and bubbling, this pull-apart loaf is perfect for sharing. Each piece reveals a cheesy stretch that makes it impossible to stop at one. Whether served as an appetizer or alongside a meal, this bread is a showstopper that will have everyone reaching for more.

Turkish garlic bread, known as pide or pide ekmek, is a beloved flatbread often stuffed with cheese and herbs. This version takes the classic concept and turns it into a pull-apart loaf with a dramatic cheese pull. The dough is soft and pillowy, enriched with olive oil and a touch of sugar, then filled with a generous amount of mozzarella.

Brushed with garlic butter and sprinkled with fresh dill, each bite is savory, buttery, and utterly satisfying. The diamond slits not only look beautiful but also allow the cheese to bubble up and create crispy edges.

Ingredients

Why this recipe works

The dough is made with a simple combination of flour, water, yeast, salt, sugar, and oil. Kneading develops the gluten, creating a soft and elastic crumb. The warm water and sugar activate the yeast, ensuring a light and airy texture. The olive oil adds richness and helps keep the bread moist for days. This dough is forgiving and easy to work with, making it perfect for home bakers of all levels.

The method of cutting diamond slits and stuffing them with cheese ensures every bite has a pocket of molten mozzarella. The garlic butter is brushed on before baking, infusing the bread with flavor as it bakes.

The high oven temperature of 400°F creates a golden crust while keeping the inside soft and tender. The final brush of butter after baking adds shine and an extra layer of garlicky goodness.

Notes and substitutions

Use full-fat mozzarella for the best melt and stretch. Pre-shredded mozzarella often contains anti-caking agents that can prevent it from melting smoothly, so shredding from a block is recommended.

Fresh dill adds a bright, herbaceous note, but if it’s unavailable, dried dill or other herbs like parsley or chives can be substituted. The dough can be made ahead and refrigerated after the first rise, then shaped and baked when ready.

For a crispier bottom, bake the bread on a preheated cast iron skillet or pizza stone. If using a regular baking sheet, lining it with parchment paper prevents sticking. The bread is best served warm, but it can be reheated in a 350°F oven for a few minutes to restore its fresh-baked texture. Store any leftovers in an airtight container at room temperature for up to 2 days.

• fresh dill: Use 1 tbsp dried dill or substitute with fresh parsley or chives for a different herb note.
• mozzarella: Substitute with provolone, fontina, or a mix of melting cheeses like Monterey Jack or Gouda.
• all-purpose flour: Bread flour works well and gives a slightly chewier texture. You may need a little extra water.
• active dry yeast: Use instant yeast (same amount) and skip the proofing step; mix directly with flour.

Equipment

• Large mixing bowl
• Wooden spoon or dough whisk
• Clean kitchen towel
• Baking sheet or cast iron skillet
• Parchment paper
• Sharp knife or bench scraper
• Pastry brush
• Rolling pin