Turkish Pide with Egg and Tomato (Print Version)
Traditional Turkish flatbread boats topped with melted cheese, fresh tomatoes, and eggs baked to golden perfection.
# 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 Steps:
01 - In a large bowl, mix the 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. 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 the oven and carefully crack an egg into the center of each pide.
08 - 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 feta and mozzarella creates this perfect pull apart cheese situation that keeps everyone coming back for seconds
- Theres something deeply satisfying about cracking eggs into bread and watching them transform into a meal
02 -
- Room temperature eggs are easier to crack into the hot bread and cook more evenly than cold ones straight from the fridge
- Seeding your tomatoes thoroughly prevents the bread from becoming soggy during the second bake with the eggs
03 -
- Aleppo pepper or pul biber sprinkled on top before serving adds this incredible depth of heat that is traditional in Turkey
- If your dough keeps springing back when rolling, let it rest for 5 minutes and try again, the gluten needs time to relax