Turkish Pide with Egg Tomato Cheese (Printer-friendly)
Savory Turkish flatbread boats topped with feta, mozzarella, fresh tomatoes, and baked eggs for a comforting vegetarian meal.
# What You'll 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 Make It:
01 - Mix flour, instant yeast, sugar, and salt in a large bowl. 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 oven to 475°F. Line a baking sheet with parchment paper.
03 - Combine mozzarella, feta, tomatoes, parsley, oregano, and black pepper in a bowl. Set aside.
04 - Punch down dough and divide into 4 equal pieces. Roll each into an oval about 10 x 4 inches.
05 - Transfer ovals to prepared baking sheet. Spread cheese and tomato mixture evenly over each, leaving a ½-inch border. Fold edges over slightly and pinch ends to form boat shape.
06 - Brush dough edges with melted butter.
07 - Bake for 10 minutes.
08 - Remove from oven and carefully crack an egg into center of each pide. Return to oven and bake for 7–10 minutes until egg whites are set but yolks remain slightly runny and 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 dough comes together in minutes and bakes into that perfect crisp-yet-chewy texture that makes Turkish bread so addictive
- You get to customize the filling with whatever cheese and herbs you have on hand
02 -
- The dough needs a full hour to rise properly, or your pide will be dense instead of light and airy
- Cracking the eggs into the partially baked dough instead of raw dough keeps them from spreading everywhere and helps them cook through before the crust burns
03 -
- If your dough feels too sticky while rolling, dust your work surface lightly with flour rather than adding more flour to the dough itself
- Room temperature eggs create a more even bake and are less likely to spread when cracked onto the hot dough