Turkish Pide with Egg

Step 1

In a large bowl, combine warm water and instant yeast. Let sit for 2 minutes until foamy.

Step 2

Add flour, salt, and olive oil to the yeast mixture. Mix until a soft dough forms.

Step 3

Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.

Step 4

Place dough in an oiled bowl, cover with a damp cloth, and let rise for 30 minutes until doubled.

Step 5

Melt butter in a skillet over medium heat. Add sliced onions and cook for 15–20 minutes, stirring occasionally, until deeply caramelized.

Step 6

Remove from heat and stir in crumbled feta cheese, parsley, and black pepper. Let cool slightly.

Step 7

Preheat oven to 425°F (220°C). Divide risen dough into 4 equal portions and shape each into a ball.

Step 8

On a floured surface, gently stretch each dough ball into an oval boat shape, about 6 inches long and 3 inches wide.

Step 9

Place pide on a parchment-lined baking sheet. Spoon caramelized onion and cheese filling into the center of each pide, leaving a border.

Step 10

Pinch the longer sides of each pide upward to form a boat shape, then slightly pinch the ends together.

Step 11

Brush the exposed dough edges with olive oil. Crack one egg into the center of each pide.

Step 12

Bake for 12–15 minutes until the dough is golden brown and the egg white is set but the yolk remains slightly runny.

Step 13

Remove from oven and serve immediately while hot.