Turkish Pide with Egg, Tomato and Cheese

Ingredients

Scaled for your household (4 portions) · original serves 4

• Warm water125 ml
• Yeast5 g
• Caster sugar1 tsp
• Plain flour350 g
• Eggs6
  Original recipe breakdown · used in multiple steps

  • 1 egg
  • 5 eggs
• Salt1 tsp
• Plain Greek yoghurt95 g
• Olive oil3 tbsp
• Mozzarella100 g
• Cheddar cheese100 g
• Feta150 g
• Cherry tomatoes8
• Green capsicum1
• Ground cumin½ tsp
• Lemon (optional)to taste
  Source does not specify an amount; no quantity invented.
• Dried chilli flakes (optional)to taste
  Source does not specify an amount; no quantity invented.

Method

1. 1

   Mix warm water, yeast and sugar; stand for 5 minutes. Combine with flour, salt, the single egg, yoghurt and oil. Knead for 2–3 minutes. Place in an oiled bowl, cover and leave for 1 hour to rise.

2. 2

   Heat the oven to 200°C, or 180°C fan. Knead again for 2–5 minutes. Divide into four and roll into ovals about 35 × 20 cm and 5 mm thick. Place on lined trays.

3. 3

   Add cheeses, tomatoes, capsicum and cumin, leaving a 2 cm border. Fold up the edges into boat shapes. Beat one of the remaining five eggs and brush the edges. Bake for 15–20 minutes.

4. 4

   Make a hollow in each filling and crack in the four remaining eggs. Bake for another 6–7 minutes until the whites set. Rest for 5 minutes; finish with lemon and chilli flakes.