Pizza and Turkish flatbreads
A classic breakfast pide from Turkey’s Black Sea region, this boat-shaped dough is topped with plenty of kashar cheese, a Turkish semi-hard cheese, and baked before an egg is added near the end. Served hot, the runny yolk blends with the cheese, making this a breakfast-table favorite.
Add the yeast and sugar to the lukewarm water and let stand for 5 minutes. Once foamy, add it to the flour and salt, then knead until the dough is elastic. Cover and let rise in a warm place for 40 minutes.
Divide the risen dough into 4 equal pieces and shape each into a long boat. Fold and raise the edges slightly so the filling stays inside.
Distribute plenty of grated kashar cheese evenly inside the boats. Bake in an oven preheated to 230°C / 445°F for 15 minutes, until the edges are lightly browned.
Remove the pides from the oven and crack one egg into the center of each. Return them to the oven and bake for 5 more minutes, until the egg whites turn white. Do not overbake if you want the yolks to stay runny.
Drizzle the melted butter over the pides and garnish with finely chopped parsley. Slice and serve while hot.
Important: Crack the egg onto the pide during the final 5 minutes of baking. If you add it earlier, it will firm up and the yolk will not stay runny. Allergens: Contains wheat (gluten), dairy, and eggs.
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