Turkish Pide with Egg and Tomato (Print Version)
Savory Turkish flatbread filled with melted cheese, diced tomatoes, and a perfectly baked egg center. A vegetarian main dish offering crispy edges and soft, flavorful middle.
# What You Need:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 1 tsp instant yeast
03 - 1/2 tsp sugar
04 - 1 tsp salt
05 - 3/4 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 - 1/2 tsp ground black pepper
→ Topping
13 - 4 large eggs
14 - 2 tbsp butter, melted
15 - Extra chopped parsley for garnish
# Directions:
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 on a floured surface for 8-10 minutes until smooth and elastic. Cover with plastic wrap and let rise in a warm, draft-free area for 1 hour until doubled in size.
02 - Preheat oven to 475°F. Line a large baking sheet with parchment paper and set aside.
03 - In a medium bowl, combine shredded mozzarella, crumbled feta, diced tomatoes, chopped parsley, dried oregano, and black pepper. Mix thoroughly and set aside until ready to use.
04 - Punch down the risen dough and divide into 4 equal portions. On a lightly floured surface, roll each piece into an oval shape measuring approximately 10 x 4 inches. Transfer to the prepared baking sheet.
05 - Spread the cheese and tomato mixture evenly over each dough oval, leaving a 1/2-inch border around the edges. Fold the edges over slightly and pinch the ends tightly to create the characteristic boat shape. Brush the dough edges with melted butter.
06 - Bake at 475°F for 10 minutes until the dough begins to set and the edges start turning golden brown. Remove from oven carefully.
07 - Crack one large egg into the center of each pide, being careful not to break the yolk. Return to the oven and bake for an additional 7-10 minutes until egg whites are fully set but yolks remain slightly runny, and the crust edges are golden brown and crispy.
08 - Remove from oven and brush the edges with additional melted butter if desired. Sprinkle with extra chopped parsley. Serve immediately while warm and eggs are runny.
# Expert Tips:
01 -
- The combination of feta and mozzarella creates this incredible pull apart texture while staying perfectly creamy
- That moment when you break the yolk and it mixes with the cheese is basically breakfast heaven
02 -
- Seeding the tomatoes thoroughly is absolutely crucial or your filling will turn into a soupy mess in the oven
- The dough needs to be thin enough to crisp up but thick enough to hold the egg without breaking
03 -
- Aleppo pepper or pul biber sprinkled on top adds this incredible gentle heat that transforms the dish
- Leftovers reheat surprisingly well in a 350°F oven for about 8 minutes