Name: Turkish Egg Pide - Boat-Shaped Flatbread with Baked Egg
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 400 g all-purpose flour; 250 ml warm water; 1 tsp instant yeast; 1 tsp sugar; 1 tsp salt; 3 tbsp olive oil; 200 g mozzarella cheese; 4 piece eggs; 30 g butter; 2 tbsp fresh parsley

Yumurtalı pide represents the heart of Turkish breakfast culture, originating from the Black Sea region where fishermen needed hearty, portable meals. This iconic dish transforms simple ingredients into comfort food that satisfies at any hour. The magic happens in the contrast of textures - crispy golden edges give way to a soft, chewy interior that cradles a perfectly baked egg with its molten yolk. The cheese melts into creamy pockets while herbs add fresh brightness. Each bite delivers warmth and richness that makes this dish utterly addictive. The aroma of baking bread mingles with bubbling cheese and herbs, creating an irresistible invitation to the table. When you break into the crust, the runny yolk creates a natural sauce that soaks into the bread. This is comfort food at its finest - simple, satisfying, and deeply nourishing. Traditionally served hot from the oven, egg pide works beautifully for breakfast, brunch, or a light dinner. The boat shape makes it perfect for sharing, though you might find yourself reluctant to give up a single bite of this Turkish treasure.

Ingredients

Instructions

Make the dough

Mix flour, yeast, sugar, and salt in a large bowl. Add warm water and olive oil, mixing for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but not wet. Do not add too much flour or the pide will be dense.
Let dough rise

Place dough in an oiled bowl and cover with damp cloth. Let rise in a warm place for 60-90 minutes until doubled in size. The surface should look puffy and spring back slowly when pressed. Do not rush this step or the bread will be heavy.
Preheat and prepare

Preheat oven to 220°C. Grate mozzarella cheese and chop parsley finely. Melt butter and set aside. Line a large baking sheet with parchment paper. Do not skip preheating as high heat is essential for crispy edges.
Shape the pide

Divide dough into 4 equal pieces. Roll each into an oval 20cm long. Create raised edges by pinching and rolling, forming boat shapes. The centers should be 2cm lower than edges. Do not make edges too thin or they will burn.
Add cheese filling

Brush pide centers with melted butter. Sprinkle grated cheese evenly in each boat, leaving space for the egg. Press cheese gently into the dough. Do not overfill or the cheese will overflow during baking.
Add eggs and bake

Crack one egg into the center of each pide. Bake for 12-15 minutes until edges are golden brown and egg whites are set but yolks remain runny. The cheese should be bubbling. Do not overbake or the yolks will become hard.
Finish and serve

Remove from oven and immediately sprinkle with fresh parsley. Let cool for 2-3 minutes to prevent burning your mouth. Serve hot while cheese is still melted and yolks are runny. Do not let them sit too long or they will lose their appeal.

Tips

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Cooking Tips

Create a small well in the cheese before cracking the egg to prevent it from sliding to one side. If your oven runs hot, reduce temperature to 200°C to prevent the edges from browning too quickly.

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Alternatives

Replace mozzarella with Turkish white cheese (beyaz peynir) for a more authentic flavor, though it will be saltier and less melty. You can also add crumbled feta for extra tang.

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Serving & Storage

Serve immediately with Turkish tea and fresh tomatoes on the side. Pide is best eaten fresh and doesn't reheat well, but leftover dough can be refrigerated for up to 2 days.