Ingredients

• 400 g bread flour
• 200 ml warm water
• 1 tsp active dry yeast
• 1 tsp sugar
• 3 tbsp plain yogurt
• 3 tbsp olive oil
• 1 tsp salt
• 200 g white cheese
• 150 g mozzarella cheese
• 4 piece eggs
• 3 tbsp fresh dill
• 30 g butter

Instructions

1. Activate the yeast

   Dissolve sugar in warm water and sprinkle yeast on top. Let stand for 5-8 minutes until foamy and bubbly on the surface. The mixture should smell yeasty and look creamy. Do not use hot water as it will kill the yeast.

2. Make the dough

   In a large bowl, combine flour and salt. Add the yeast mixture, yogurt, and 2 tbsp olive oil. Mix for 2-3 minutes until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. The dough should spring back when pressed. Do not add too much flour while kneading.

3. First rise

   Place dough in an oiled bowl and cover with a damp cloth. Let rise in a warm place for 60-75 minutes until doubled in size. The dough should feel light and airy when gently pressed. Do not let it over-rise or it will become difficult to shape.

4. Prepare cheese filling

   Crumble white cheese into small pieces and grate mozzarella. Mix both cheeses with chopped fresh dill in a bowl. The mixture should be well combined but not mushy. Do not add salt as the cheeses are already salty.

5. Shape the pides

   Divide dough into 4 equal portions. Roll each into an oval shape, about 20cm long and 12cm wide. Place on parchment-lined baking sheets. The dough should be about 5mm thick and evenly stretched. Do not make it too thin or it will tear when filled.

6. Fill and shape

   Spread cheese mixture down the center of each oval, leaving 3cm borders. Fold the long edges up and pinch the ends to create boat shapes. Press the edges firmly to seal. The boats should hold their shape without the filling spilling out. Do not overfill or the edges won't seal properly.

7. Final rise and preheat

   Let shaped pides rest for 20-25 minutes until slightly puffed. Meanwhile, preheat oven to 220°C with a baking stone or heavy baking sheet inside. The dough should look slightly risen and feel soft to touch. Do not skip this rest period as it ensures proper texture.

8. Bake the pides

   Brush edges with melted butter and bake for 12-15 minutes on high heat until golden brown. The edges should be crispy and the bottom should sound hollow when tapped. Do not open the oven door frequently as this will cause temperature drops.

9. Add eggs and finish

   Remove from oven and crack one egg into the center of each pide. Return to oven for 3-5 minutes on medium heat until egg whites are just set but yolks remain runny. The whites should be opaque but the yolks should jiggle slightly. Do not overcook or the yolks will become hard.

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