Cookery Classes

I teach Turkish cooking classes in England,Turkey & USA, hope you can join us!,
Find Out More

Recipes    

Turkish cuisine provides healthy, hearty, delicious food for family and friends.
Find out more

Turkish Flat breads with Cheese, Tomato and Egg; Yumurtali Pide

Turkish flatbreads with cheese, tomato, pepper with a cracked egg; Yumurtali, Peynirli Pide

Turkish flatbreads with cheese, tomato, pepper with a cracked egg; Yumurtali, Peynirli Pide

Merhaba all; Pide, Turkish oval flat breads, are much loved at home; they are the ultimate snack and our “to go” food, our version of “Pizza”. Many of you kindly expressed that you enjoyed my Pide with Spinach, Peppers and Feta as well as Pide with Ground Meat and Vegetables with recipes here and asked for variations. Hence comes this new Pide recipe with cheese, tomato with a cracked egg in the middle, Yumurtali Pide.

This pide hails from the Kayseri region in Middle Anatolia, where locals would also use region’s wonderful delicacy, Pastirma – dried cured and thinly sliced beef over the topping. An egg would be cracked in the middle of each pide at the last 4-5 minutes of baking and then baked further until the egg is just set, delicious. I used medium cheddar cheese (kasar as we call it in Turkish) along with grated mozzarella at the topping, they worked well. The addition of warm milk at this dough made the crust slightly softer with still a nice texture to it.

Pide, Turkish flay bread with cheese, pepper, tomato with a cracked egg, Kayseri Style

Pide, Turkish flat bread with cheese, pepper, tomato with a cracked egg, Kayseri Style

I hope you enjoy this delicious, easy to make Yumurtali Pide; you can alter the topping and add on your choice of cheese or slices of dried cured beef or pastrami too.  This wonderful Pide would also go down very well for Turkish style breakfast or brunch.

Afiyet Olsun,

Ozlem

5.0 from 4 reviews
Turkish Flat breads with Cheese, Tomato and Egg; Yumurtali Pide
 
This pide hails from the Kayseri region in Middle Anatolia, where locals would also use region’s wonderful delicacy, Pastirma – dried cured and thinly sliced beef over the topping. An egg is cracked in the middle of each pide at the last 4-5 minutes of baking and then baked further until the egg is just set, delicious. I hope you enjoy this delicious, easy to make Yumurtali Pide; you can alter the topping and add on your choice of cheese or slices of dried cured beef or pastrami too. This wonderful Pide would also go down very well for Turkish style breakfast or brunch.
Author:
Recipe type: Turkish Flat Breads with Topping, Pide
Cuisine: Turkish Cuisine
Serves: 8
Ingredients
  • • For the dough:
  • • 300 gr/ 10oz/2 ½ cups all-purpose plain flour
  • • 7gr dried yeast
  • • 5 ml/ 1 tsp. sugar
  • • 5 ml / 1 tsp. salt
  • • 4 fl. oz./112 ml/1/2 cup warm water
  • • 2 ½ fl oz. / 70 ml / ⅓ cup warm milk
  • • 45ml/3 tbsp. olive oil
  • • 1 egg + 5 ml/ 1 tsp. olive oil to brush the pide
  • • For the topping:
  • • 60 gr / 2 oz. medium cheddar cheese, thinly sliced
  • • 110 gr/ 4 oz. grated mozzarella
  • • ½ medium tomato, deseeded and thinly sliced
  • • ¼ green bell pepper, cut in half and thinly sliced
  • • 2 eggs (one egg for each pide) to crack over pide topping
  • • Red pepper flakes / Turkish pul biber to sprinkle over the egg
Instructions
  1. Preheat the oven to 180 C/ 350 F
  2. Stir in the dried yeast and sugar in a small bowl and pour in ½ cup warm water. Dissolve and mix the yeast in water. Set aside for the yeast mixture to get frothy for 5 minutes.
  3. Combine the flour and salt in a large bowl. Make a well in the middle and pour in 2 tbsp. olive oil and the yeast mixture. Also stir in the warm milk to the flour mixture. Using your hands, draw in the flour from the sides and work the mixture into a dough. On a floured surface, knead for 3 -5 minutes, until you reach a soft, smooth dough. The dough may get sticky as you knead, so pour the remaining 1 tbsp. olive oil and add a little more flour if needed to help shape into a soft dough.
  4. Grease a large bowl with a little olive oil, place the dough and cover with a cling film. Leave the dough in a warm place for 1 hour to rise.
  5. Once the dough is risen, place the dough on a lightly floured surface. Knead the dough for a minute then divide the dough into two pieces and roll into two balls. On a lightly floured surface, roll the dough balls into 2 oval shapes of 20 cm x 40 cm (about 8”x16”), with ½ cm (0.2”) thickness.
  6. Line a large baking tray with baking paper and place the 2 oval flat bread dough on the tray.
  7. Spread the grated mozzarella cheese, cheddar cheese, sliced peppers and tomatoes evenly over the 2 flat breads, leaving 2 cm at the edges as a border with no filling (I’ve found it’s easier to spread the filling while the oval dough is in the tray). Fold in the sides to act as border to keep the filling intact. Squeeze the oval dough at each end to make it pointy.
  8. Beat an egg in a small bowl and mix it with 1 tsp. olive oil. Brush the edges of dough with this mixture. Bake for 18 minutes, until the pides golden and crispy at the edges.
  9. Take the pide tray out of the oven and carefully crack an egg in the middle of each pide. Return to the oven and bake for another 4-5 minutes; take care not to overcook the egg; it should be just set with the yolk still runny.
  10. Sprinkle red pepper flakes, Turkish pul biber over the egg, cut in slices and serve while warm.
Ozlem’s Turkish Table at the Cactus Kitchens – Michel Roux Jr Cookery School and at the Blid & Hatton Gatherings

My Turkish cookery workshop and exploring flavors at the Cactus Kitchens - Michel Roux Jr Cookery School

My Turkish cookery workshop and exploring flavors at the Cactus Kitchens – Michel Roux Jr Cookery School

Fabulous Pide with feta, peppers and spinach made by the participants

Fabulous Pide with feta, peppers and spinach made by the participants

It’s been an exciting and busy few weeks with some Food Consultancy and teaching Turkish Cookery to enthusiastic participants. It was a privilege to teach at the stunning Cactus Kitchens – Michel Roux Jr Cookery School. We not only made Pide, Ezme, Kisir and many more with the participants, we also explored creative use of spices, talked about current food trends and carried out innovative food workshops to explore exciting flavors – a very inspirational and enjoyable day.

Our Turkish Cookery Workshop at the Medicine Garden, Cobham - Surrey

Our Turkish Cookery Workshop at the Medicine Garden, Cobham – Surrey

Another very enjoyable Turkish cookery class, with recipes including the much loved Stuffed aubergines/eggplants with ground meat and vegetables, Karniyarik. This time teaching locally at the beautiful Blid & Hatton Gatherings in Cobham, Surrey – England. I love how love of food brings us all together and grateful for the food lovers keen to explore new, delicious flavors. More classes to come in Autumn!

Making Karniyarik, Stuffed Aubergines together

Making Karniyarik, Stuffed Aubergines together

Spinach and feta filo pie, Ispanakli Borek is ready!

Spinach and feta filo pie, Ispanakli Borek is ready!

Karniyarik, Stuffed Aubergines were a big hit as always!

Karniyarik, Stuffed Aubergines were a big hit as always!

Delicious finish with Turkish Coffee

Delicious finish with Turkish Coffee

, , , , ,

18 Responses to Turkish Flat breads with Cheese, Tomato and Egg; Yumurtali Pide

  1. jaz July 15, 2016 at 11:09 pm #

    this looks wonderful! i am watching all the news about turkey on cnn right now. i am so sorry to see this. i really hope it ends up good for all of you. my thoughts are with you!

    • Ozlem Warren July 16, 2016 at 5:21 pm #

      Thank you for your kind note Jaz; a delicious and easy to make pide, hope you enjoy making it. Very sorry to see what happened too, such a crazy world we live in at the moment. Do hope and pray for peace for the whole world; cok tesekkurler, Ozlem

  2. FEROZA SAEED July 16, 2016 at 2:54 pm #

    Can you please share stuffed eggplant’s recipe. Thanks.

  3. Jolee July 18, 2016 at 8:08 am #

    Özlem’ciğim,

    So glad to see this post and to see that you’re still busy spreading the good news of Turkish cooking to your students. I’m glad you posted the recipe for karnıyarık since I don’t have that one.

    Yes, we are going through some tough times here in Turkey right now. We’re looking forward to better days soon, but right now, a lot of nervousness and angst. Geçmiş olsun, hepimize. Yine, güzel ve lezzetli tarifelerin için, çoook teşekkür ederim, ailene selamlar ve sevgilerimizle, öptüm xoxo Jolee

    • Ozlem Warren July 18, 2016 at 8:16 pm #

      Sevgili Jolee’cigim, always lovely to hear from you, many thanks. It is a joy to share Turkish cuisine, it so deserves to be known and enjoyed and thrilled to see how much folks enjoy it through the classes. My heart is at home, with all the loved ones; comfort to see normality starting to emerge, wishing peace for all round the world. Cok selam ve sevgilerimle, hope to see you soon in Istanbul, Ozlem xox

    • deva nargis August 14, 2016 at 7:22 am #

      Dearest Ozlem merhaba!
      would you please share the vegetarian version of stuffed aubergines?
      thank you !

  4. Jeff July 18, 2016 at 2:17 pm #

    Thanks for another great recipe. When I have made pide like this in the past, I often end up with soggy bottoms, especially when using ground meat (beef or lamb). Do you have any suggestions?

    • Ozlem Warren July 18, 2016 at 8:12 pm #

      Merhaba Jeff, many thanks for your kind note. When using ground meat, you may opt for leaner meat for less moisture, also you may keep the base a little thicker, hope you enjoy making pide, best wishes, Ozlem

  5. laurie July 24, 2016 at 3:08 pm #

    these look amazing but is the 10 and 1/2 cups of flour correct,, its sounds like a lot for such a small amount of water and milk,, or am Ireading it in correct,, thanks so much for sharing these beautiful post!

    • Ozlem Warren July 24, 2016 at 3:29 pm #

      Merhaba Laurie, it is indeed, I tested and it works well; there’s also 3 tbsp olive oil in the dough. I hope you can give this a go, look forward to your feedback! Many thanks for stopping by, Ozlem

  6. laurie July 24, 2016 at 4:02 pm #

    thank you so much!!! I will get back to you and let you know how we did,, best wishes from Canada!!

    • Ozlem Warren July 27, 2016 at 1:02 pm #

      You’re most welcome Laurie, look forward to hearing from you! Afiyet Olsun, Ozlem

  7. Azniv August 5, 2016 at 2:03 pm #

    Looks delicious – with nice fresh vegetables. However, I’m confused. One Pide serves 4. To include a tiny bit of 1 egg in all 4 servings, you have to cut the Pide (including egg yolk) into quadrants, and I imagine the yolk will run out on the platter before it makes it to the individual plate.
    How do you cut and serve it?
    If I want to make half the recipe, can I make the FULL dough recipe and freeze half for next time (as pizza dough is frequently frozen)?

    • Ozlem Warren August 10, 2016 at 8:57 am #

      Merhaba Azniv, thank you for your note; the egg in the middle is really for sharing and dipping the pide to it for the ones who enjoy it, some prefer without it. I simply slice it and keep the egg intact for the ones to dip into the egg. You can freeze half of the dough recipe if you like or you can make the full recipe and freeze half after baking. Hope you enjoy it, Afiyet Olsun, Ozlem

  8. Andrea August 12, 2016 at 10:22 am #

    Kaixo Ozlen soy de Euskadi y mi hija una enamorada de tu país ,ha estado un año viviendo en Estambul ,estudiando y añora un montón vuestra comida ,así que soy a partir de ahora una ferviente seguidora tuya y espero aprender mucho de ti y de vuestra cultura .Ya e hecho algunas cosillas pero da gusto lo bien que lo explicas

    • Ozlem Warren August 19, 2016 at 10:51 am #

      Hola Andrea, many thanks for your kind note, apologies that I unfortunately don’t know Spanish! I feel I gather that you’ve been to Istanbul, hope you had a lovely time, best wishes, Ozlem

Leave a Reply

Rate this recipe: