Turkish Pide with Egg Tomato Cheese (Print Version)
Savory Turkish flatbreads topped with cheese blend, 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 Make It:
01 - Combine flour, instant yeast, sugar, and salt in a large mixing bowl. Add warm water and olive oil, stirring until a shaggy dough forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Cover with plastic wrap and let rise in a warm, draft-free area for 1 hour or until doubled in volume.
02 - Preheat oven to 475°F. Line a baking sheet with parchment paper. Meanwhile, mix shredded mozzarella, crumbled feta, diced tomatoes, chopped parsley, dried oregano, and black pepper in a medium bowl until well combined.
03 - Punch down the risen dough and divide into 4 equal portions. On a lightly floured surface, roll each piece into an oval approximately 10 x 4 inches. Transfer to the prepared baking sheet.
04 - Distribute the cheese and tomato mixture evenly over each dough oval, leaving a ½-inch border. Fold the edges over slightly and pinch the ends to create the classic boat shape. Brush the dough edges with melted butter.
05 - Bake for 10 minutes until the edges begin to turn golden and the cheese starts to melt.
06 - Remove from oven and carefully crack one egg into the center of each pide. Return to oven and bake for 7 to 10 minutes until egg whites are set but yolks remain slightly runny, and the crust is golden brown.
07 - Remove from oven and brush edges with additional melted butter if desired. Garnish with extra chopped parsley. Serve immediately while warm.
# Expert Hints:
01 -
- That moment when you break the yolk and it creates its own sauce across the cheese and tomatoes
- The dough comes together faster than you would think and bakes into something pillowy and crisp
02 -
- Seeding your tomatoes is nonnegotiable unless you want soggy bottoms on your pide
- Let the dough rest for a few minutes if it keeps snapping back when you try to roll it
03 -
- Aleppo pepper or pul biper sprinkled over the top right before serving adds authentic Turkish heat
- The higher oven temperature creates that perfect contrast between crisp edges and soft center