TurkishSnack

Recipe Story

origins & traditions

Pide is a beloved Turkish flatbread that resembles a boat-shaped pizza, traditionally baked in wood-fired ovens across Turkey. This cheese and egg version is a popular breakfast and snack choice in Turkish bakeries. The dough is stretched into an oval shape with raised edges to hold a generous filling of melted cheese, then topped with a fresh egg that bakes to perfection. The combination of the slightly charred, chewy crust with the creamy cheese and runny egg yolk creates an irresistible flavor profile. Often enjoyed with a glass of hot tea, this pide represents the heart of Turkish comfort food and street cuisine, offering a perfect balance of textures and flavors that make it suitable for any time of day.

Instructions

step by step

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In a large mixing bowl, combine flour, salt, and sugar. Make a well in the center.
Warm the milk slightly and dissolve the yeast in it. Let stand for 5 minutes until foamy.
Pour the yeast mixture and olive oil into the flour well. Mix until a shaggy dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 60 minutes until doubled.
Preheat oven to 475°F (245°C). Place a baking sheet in the oven to heat.
Punch down the dough and divide into 4 equal portions. Roll each into a ball.
On a floured surface, roll each ball into an oval shape about 10 inches long and 6 inches wide.
Create raised edges by pinching and folding the long sides inward, forming a boat shape.
In a bowl, mix together the feta cheese and mozzarella cheese.
Divide the cheese mixture among the four pide boats, spreading evenly but leaving space in the center.
Brush the edges of the dough with melted butter.
Carefully transfer pides to the hot baking sheet. Bake for 10 minutes.
Remove from oven and crack one egg into the center of each pide.
Return to oven and bake for 5 more minutes until egg whites are set but yolks remain runny.
Remove from oven, brush edges again with butter, and sprinkle with black pepper and fresh parsley if desired.
Serve immediately while hot and cheese is melted.

Pide with Cheese and Egg

4.8 (56)

Traditional Turkish flatbread boat topped with melted cheese and a perfectly cooked egg, creating a savory and satisfying snack that combines crispy edges with a soft, pillowy center.

medium

1h 45m

4 servings

Ingredients

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Dough

3 1/2 cups Flour, sifted
1 1/4 cups Milk, warmed
3 tablespoons Olive Oil
1 teaspoons Salt
1 tablespoons Honey

Filling

1 1/2 cups Cheese Feta, crumbled
1 cups Cheese Mozzarella, shredded

Topping

4 pieces Eggs

Finishing

3 tablespoons Butter, melted
1/2 teaspoons Black Pepper, freshly ground (optional)

Garnish

2 tablespoons Parsley, chopped (optional)

Chef Tips

expert advice

•For best results, use high-quality feta cheese that is not too salty.

•The key to perfect pide is a very hot oven, which creates the characteristic charred spots on the crust.

•If you prefer your egg fully cooked, bake for an additional 2-3 minutes.

•You can customize this recipe by adding spinach, ground meat, or sucuk (Turkish sausage) to the cheese filling.

•The dough can be prepared ahead and refrigerated overnight; just bring it to room temperature before shaping.

•For a crispier bottom, bake the pide directly on a preheated pizza stone.

•Traditional Turkish bakeries use a special pide oven, but a home oven set to maximum temperature works well.

Variations & Substitutions

make it your own

•You can substitute mozzarella with Turkish kaşar cheese if available.

Serving & Pairings

what goes well

•Serve with fresh tomatoes, cucumber, and olives on the side for an authentic Turkish experience.

Storage & Reheating

keeping it fresh

Storage

Store leftover pide in an airtight container in the refrigerator for up to 2 days. The egg will become fully cooked during storage. Wrap individual portions in plastic wrap or aluminum foil to maintain freshness. For longer storage, freeze unbaked pides after shaping and adding cheese, then add the egg when baking from frozen.

Reheating

Reheat pide in a preheated 350°F (175°C) oven for 8-10 minutes until warmed through and cheese is melted again. For a crispier crust, reheat directly on the oven rack. Alternatively, reheat in a skillet over medium heat, covered, for 5-7 minutes. Microwave reheating is not recommended as it will make the crust soggy. If reheating frozen pide, add 5 minutes to the baking time and crack a fresh egg on top for best results.