Turkish Pide with Egg and Cheese (Printable)
Savory Turkish flatbread boats filled with melted cheese blend, diced tomatoes, and oven-baked eggs. Golden, crispy edges with warm, runny yolks.
# 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
# Steps:
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 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 a boat shape.
06 - Brush dough edges with melted butter.
07 - Bake for 10 minutes. Remove from oven and carefully crack an egg into the center of each pide.
08 - Return to oven and bake for another 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 Advice:
01 -
- The combination of feta and mozzarella creates this incredible pull-apart texture while staying wonderfully savory
- Watching the eggs bake into the center feels like magic every single time
- These boats are forgiving and welcoming, perfect for experimenting with whatever cheeses you have in the fridge
02 -
- Seeding your tomatoes thoroughly is the difference between perfectly crisp boats and soggy bottoms
- The dough is forgiving, so don't stress if your boat shapes aren't restaurant perfect
- Room temperature eggs crack more cleanly and spread more evenly in the center
03 -
- If your edges brown too quickly, tent with foil for the last few minutes of baking
- Roll the dough on parchment paper and transfer everything to avoid stretching the oval shapes
- A little flour on your hands keeps the dough from sticking when you're shaping the boats