Turkish Pide with Egg Tomato Cheese (Printable version)
Savory Turkish flatbread filled with cheese blend, diced tomatoes, and a baked egg center. Golden, crispy edges with a soft middle.
# What you need:
→ Dough
01 - 2 ¼ cups all-purpose flour
02 - 1 tsp instant yeast
03 - ½ tsp sugar
04 - 1 tsp salt
05 - ¾ cup warm water
06 - 2 tbsp olive oil
→ Filling
07 - 1 cup shredded mozzarella cheese
08 - 1 cup feta cheese, crumbled
09 - 2 medium tomatoes, seeded and finely diced
10 - 2 tbsp fresh parsley, chopped
11 - 1 tsp dried oregano
12 - ½ tsp ground black pepper
→ Topping
13 - 4 large eggs
14 - 2 tbsp butter, melted
15 - Extra chopped parsley for garnish
# How To:
01 - Combine flour, instant yeast, sugar, and salt in a large bowl. Add warm water and olive oil, stirring until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.
02 - Preheat oven to 475°F. Line a baking sheet with parchment paper.
03 - In a bowl, combine mozzarella, feta, tomatoes, parsley, oregano, and black pepper. Set aside.
04 - Punch down the dough and divide into 4 equal pieces. Roll each into an oval about 10 x 4 inches.
05 - Transfer ovals to the prepared baking sheet. Spread the cheese and tomato mixture evenly over each, leaving a ½-inch border. Fold the edges over slightly and pinch the ends to form a boat shape.
06 - Brush the dough edges with melted butter.
07 - Bake for 10 minutes. Remove from oven and carefully crack an egg into the center of each pide. Return to oven and bake for another 7–10 minutes, until egg whites are set but yolks remain slightly runny and edges are golden.
08 - Remove from oven, brush edges with additional melted butter if desired, and garnish with parsley. Serve warm.
# Expert Advice:
01 -
- The combination of salty feta and melty mozzarella creates the most irresistible cheese pull
- That runny yolk mixing into warm dough might just become your new favorite breakfast experience
02 -
- The dough needs to be rolled thin enough to bake through completely before adding the eggs
- Cracking eggs into hot boats requires a gentle hand to avoid breaking the yolks
03 -
- Use a baking stone if you have one for an even crispier bottom crust
- Room temperature eggs create the most silky, luxurious yolks