Turkish Pide with Egg and Cheese (Printable)

Crispy Turkish flatbread filled with melted cheese, diced tomatoes, and baked eggs

# Ingredient List:

→ 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

# Directions:

01 - In a large bowl, combine flour, instant yeast, sugar, and salt. Add warm water and olive oil. Stir 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 your oven to 475°F. Line a baking sheet with parchment paper.
03 - In a bowl, combine mozzarella, feta, tomatoes, parsley, oregano, and black pepper. Mix thoroughly and 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.
08 - Remove from the oven and carefully crack an egg into the center of each pide. Return to the oven and bake for another 7–10 minutes, until the egg whites are set but yolks remain slightly runny and the edges are golden.
09 - Remove from oven, brush edges with more melted butter if desired, and garnish with parsley. Serve warm.

# Expert Tips:

01 -
  • The combination of salty feta and mild mozzarella creates the perfect melted cheese consistency
  • That moment when you break the runny yolk and it mingles with the cheese filling is pure magic
02 -
  • Really seed those tomatoes well, otherwise your pide will get soggy in the middle
  • Do not skip shaping the edges properly, or the egg will slide right off during baking
03 -
  • Roll your dough on a lightly floured surface to prevent sticking without making it tough
  • Let the pide rest for about 3 minutes after baking so the egg sets slightly before cutting

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