Get ready to transport yourself to the bustling streets of Turkey with this mouthwatering Peynirli Yumurtalı Pide – a traditional cheese and egg flatbread that's about to become your new obsession! Imagine a perfectly golden, boat-shaped bread loaded with creamy feta and melted mozzarella, crowned with a perfectly runny egg that oozes with every bite. This isn't just a recipe; it's a culinary journey that combines centuries-old Turkish baking techniques with irresistible flavors that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Turkish
Serves: 4 servings
Ingredients
- 500g all-purpose flour
- 250ml warm water
- 1 packet active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 200g feta cheese, crumbled
- 100g mozzarella cheese, shredded
- 2 eggs
- 1 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes frothy and activated.
- Add salt to the flour in a separate large bowl. Create a well in the center and gradually pour in the yeast mixture and olive oil. Knead the dough for 10-12 minutes until smooth and elastic.
- Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Punch down the risen dough and divide it into 4 equal portions. Roll each portion into an oval shape on a floured surface, creating a boat-like form with slightly raised edges.
- Preheat the oven to 220°C (425°F) and place a baking stone or heavy baking sheet inside to heat.
- Spread crumbled feta and shredded mozzarella cheese evenly across the surface of each pide, leaving a small border around the edges.
- Carefully transfer the prepared pides onto the hot baking stone or sheet. Bake for 10-12 minutes until the edges start turning golden brown.
- Remove the pides from the oven and carefully crack an egg into the center of each pide. Return to the oven and bake for an additional 3-4 minutes until the egg white is set but the yolk remains runny.
- Remove from the oven, sprinkle with chopped fresh parsley, and serve immediately while hot.
Tips
- Yeast Activation is Key: Ensure your yeast is fresh and activate it properly in warm (not hot) water. The mixture should become frothy, which indicates live yeast.
- Kneading Technique: When preparing the dough, knead thoroughly for 10-12 minutes. This develops gluten and ensures a soft, elastic texture.
- Warm Rising Spot: Let your dough rise in a draft-free, warm area. Cover it with a damp cloth to prevent the surface from drying out.
- Baking Surface Matters: Using a preheated baking stone or heavy baking sheet helps create a crispy bottom and even baking.
- Egg Perfection: For the ideal runny yolk, watch your oven carefully during the final 3-4 minutes of baking. Every oven is slightly different!
- Serve Immediately: These pides are best enjoyed hot and fresh, straight from the oven when the cheese is melted and the egg is still warm.
- Garnish Generously: Fresh parsley isn't just a decoration – it adds a bright, fresh flavor that complements the rich cheeses.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 55g
Protein: 22g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 130mg
