Turkish
⭐ Highly Rated
1h 30mmedium
TurkishBreakfast
Recipe Story
origins & traditionsPide is an iconic boat-shaped flatbread from Turkey, often called the Turkish pizza. This breakfast version features a delicate, slightly chewy dough that is hand-stretched and shaped into its characteristic oval form with raised edges. The filling combines creamy feta cheese with aromatic fresh herbs like parsley and dill, creating a harmonious blend of flavors. An egg is traditionally cracked on top before baking, which cooks to perfection in the hot oven. The result is a golden, crispy-edged bread with a soft, flavorful center that is both satisfying and nourishing. Served warm from the oven, pide is typically enjoyed with hot black tea and makes an excellent centerpiece for a leisurely morning meal with family and friends.
Instructions
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In a large mixing bowl, combine 3 cups flour with 1 teaspoon salt and 1 teaspoon sugar.
In a separate bowl, dissolve 1 tablespoon active dry yeast in 1 cup warm milk and let stand for 5 minutes until foamy.
Add the yeast mixture to the flour along with 2 tablespoons olive oil and 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 in size.
While dough rises, prepare the filling by crumbling 2 cups feta cheese into a bowl.
Finely chop 3 tablespoons fresh parsley and 2 tablespoons fresh dill, and mix with the feta.
Season with 1/2 teaspoon black pepper and set aside.
Preheat oven to 475°F and line a baking sheet with parchment paper.
Punch down the risen dough and divide into 4 equal portions.
Roll each portion into an oval shape about 10 inches long and 6 inches wide.
Spread the feta-herb mixture down the center of each oval, leaving a 1-inch border.
Fold the long edges inward and pinch the ends to create the classic boat shape.
Make a well in the center of the filling and crack one egg into each well.
Brush the edges with beaten egg and sprinkle with sesame seeds if desired.
Bake for 16-18 minutes until the crust is golden brown and the egg whites are set but yolks remain slightly runny.
Remove from oven and brush the crust with melted butter.
Serve immediately while hot.
Pide with Feta and Herbs
3.8 (148)
A traditional boat-shaped flatbread filled with tangy feta cheese, fresh herbs, and egg, baked until golden and crispy at the edges. This classic Anatolian breakfast staple is perfect for sharing.
medium
1h 48m
4 servings
Ingredients
0 of 10 checked
Dough
- 3 cups flour, all-purpose or bread flour
- 1 cups milk, warmed to 110F
- 2 tablespoons olive-oil
- 1 teaspoons salt
Filling
- 2 cups cheese-feta, crumbled
- 3 tablespoons parsley, finely chopped
- 2 tablespoons dill, finely chopped
- 1/2 teaspoons black-pepper, freshly ground
- 4 pieces eggs
Finishing
- 2 tablespoons butter, melted
Chef Tips
expert advice•For the most authentic texture, use bread flour instead of all-purpose flour.
•The dough should be soft and slightly sticky before kneading.
•If you prefer a fully cooked egg yolk, add the egg 5 minutes into baking.
•You can customize the filling by adding sautéed spinach, crumbled cooked beef, or sliced olives.
•For a spicier version, sprinkle red pepper flakes over the filling.
•The dough can be prepared the night before and refrigerated for a slower rise that develops more flavor.
•Bring to room temperature before shaping.
•Pide tastes best fresh from the oven but can be reheated.
•Serve with sliced cucumbers, tomatoes, and olives on the side.
•Traditional accompaniments include black tea with sugar and fresh lemon wedges.
