Golden Pide with Three Cheeses and Egg
A boat-shaped Turkish flatbread with crispy, golden edges encasing a molten river of three cheeses, crowned with a runny egg that oozes into every bite. Baked until puffed and blistered, this pide is the Turkish answer to pizza and delivers pure, stretchy, cheesy satisfaction.
Ingredients
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1 tsp sugar
- 1 tsp salt
+ 11 more ingredients
Instructions
In a large bowl, whisk together the flour, instant yeast, sugar, and salt. Add the warm water and olive oil. Stir until a shaggy dough forms, then turn out onto a floured surface and knead for 6 to 8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp towel, and let rise for 45 minutes until doubled in size.
Preheat the oven to 475 degrees F. Line two baking sheets with parchment paper.
In a bowl, combine the mozzarella, feta, and kasseri cheeses with the red pepper flakes. Toss to mix evenly.
Punch down the dough and divide it into 4 equal pieces. Roll each piece into an oval shape about 10 inches long and 5 inches wide.
Spread a generous quarter of the cheese mixture down the center of each oval, leaving a 1-inch border. Fold and pinch the long edges up and over the filling to form a boat shape. Pinch the pointed ends tightly to seal.
Brush the exposed dough edges with the egg wash and sprinkle with nigella seeds. Place on the prepared baking sheets.
Bake for 10 minutes until the dough is puffed and starting to turn golden. Remove from the oven, crack an egg into the center of each pide, and return to the oven for 4 to 5 more minutes until the egg white is just set but the yolk is still runny.
Brush the hot crust edges with melted butter, garnish with fresh parsley, and serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI