Pizza and Turkish flatbreads
This thin-crust pide from Turkey’s Black Sea region is shaped like a boat and filled with plenty of cheese. An egg is cracked on top as soon as it comes out of the oven. Enjoy it for breakfast or dinner.
Knead the flour, yeast, water, salt, and oil into a soft dough. Cover and let it rise in a warm place for 45 minutes.
Divide the dough into 4 pieces. Roll each into a long oval, then fold up the edges to form a boat shape.
Mix the cheeses and divide the filling evenly among the boats.
Bake in a preheated 230°C / 445°F oven for 12 minutes, until the edges are lightly browned.
Remove the pide from the oven and crack an egg into the center of each one. Return to the oven and bake for 4 to 5 more minutes, until the egg whites are set. The yolks should remain runny.
Drizzle with melted butter and serve hot.
The dough and cheese filling can each be prepared up to 1 day ahead and stored separately in the refrigerator. Baked pide is best eaten fresh; the egg firms up as it cools.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.