This vegetarian Turkish pide is filled with wholesome eggs, cheese and vegetables for a filling meal at any time of the day.
Pide Dough
Ingredients
½ cup (125ml) warm water
2 tsp (7g) dried yeast
1 tsp caster sugar
2 ⅓ cups (350g) plain flour, plus extra for dusting
1 egg
1 tsp salt
⅓ cup (95g) plain Greek yoghurt
3 tbsp olive oil, plus extra for greasing
Method
Mix water, yeast and sugar together. Stand for 5 minutes to activate the yeast
Combine flour and salt in large mixing bowl and make a well in the centre
Add egg, yoghurt and oil, along with frothy yeast mixture. Mix until dough comes together to form a sticky shaggy dough
Tip onto a floured bench and knead for 2-3 minutes. Grease mixing bowl with oil, add dough and toss to coat. Cover and set aside in a warm place to double in size (about 1 hour)
Place risen dough onto floured bench and knead again for a further 2-5 minutes or until smooth. Divide into 4 and roll out each dough ball to form 35cm long by 20cm wide oval shapes, approx. 5mm thick. Place onto lined baking trays
Filling
Ingredients
1 cup (100g) grated mozzarella
1 cup (100g) grated cheddar cheese
150g Danish feta, crumbled
8 cherry tomatoes, halved
1 green capsicum, seeded and thinly sliced
½ tsp ground cumin
5 eggs
Lemon wedges and chilli flakes, to serve
Method
Preheat oven to 200°C/180°C (fan-forced)
Sprinkle mozzarella, cheddar and feta cheese evenly over the centre of each dough, leaving a 2cm border at the edge with no filling. Scatter over tomatoes, capsicum and cumin
Fold in the sides and squeeze dough at each end to make it pointy. Beat 1 egg and brush edges. Bake 15-20 minutes or until Pide is golden
Remove Pides from oven and carefully make an indent into the filling of each one. Crack an egg into the indents and bake a further 6-7 minutes; the eggs whites should be set with the yolk still runny. Stand for 5 minutes. Sprinkle with chilli flakes and serve with lemon wedges
Tips & Hints
Dough can be made a day in advance and refrigerated until needed. Bring dough back to room temperature before rolling out
Store leftover cooked Pide in the refrigerator for 1-2 days in a sealed container. Reheat in a low oven or in microwave until just warmed through.
