Egg Pide (Yumurtalı Pide)
Yumurtalı Pide Say it: yoo-moor-tah-LUH pee-DEH
Yumurtalı pide is a breakfast flatbread from Kayseri in central Türkiye. A soft, yeast-leavened pide dough is shaped into small boats with raised rims, then baked with butter and eggs until the whites are set and the yolks remain soft. The crust turns golden and crisp at the edges, while the center stays tender and rich. It is served hot, usually with tea, and makes a simple, satisfying Turkish breakfast.
Egg Pide (Yumurtalı Pide)
Yumurtalı Pide
Pronounced yoo-moor-tah-LUH pee-DEH
- Serves
- 4
- Prep
- 35 min
- Cook
- 15 min
- Total
- 50 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Topping
Method
Whisk the flour, yeast, sugar and salt in a large bowl. Add the warm water and olive oil, then mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes, until smooth and elastic, adding a little flour only if the dough sticks.
Cover the bowl and let the dough rise in a warm place for about 1 hour, until doubled in size. Punch it down and divide into 4 equal pieces, about 5 3/4 oz (160 g) each.
Roll each piece into an oval about 8 x 5 inches (20 x 12 cm). Transfer to a parchment-lined baking sheet and fold the edges inward to make a raised rim, pinching the ends into slight points to form a boat shape. Cover and rest for 15 minutes.
Heat the oven to 475°F (245°C). Prick the center of each pide lightly with a fork. Bake for 5-6 minutes, until the surface looks dry and the edges are pale golden.
Remove the tray from the oven. Brush the inside of each pide with most of the melted butter, leaving the rim. Crack one egg into each center, then sprinkle with salt, pepper and grated cheese, keeping a little space around the yolk.
Return to the oven and bake for 6-8 minutes, until the egg whites are just set, the yolks still wobble, and the rims are deep golden. Brush the warm rims with any remaining butter and serve immediately.
Serve hot, while the cheese is melted and the egg yolk is still soft.
Regional variants
In Kayseri, thin slices of pastırma or sucuk are often laid under the egg; grated kaşar can replace mozzarella for a sharper, stretchier topping.
Cook's notes
- Use warm, not hot, water so the yeast is not killed; the dough should feel soft but not sticky after kneading.
- Make the wells deep enough to hold the egg; a gentle press with your fingers after the first bake helps.
- Bake on the middle rack and watch closely at the end, since eggs set quickly and the pide can brown fast.
Serve with
Serve hot with Turkish tea, black olives, tomatoes and cucumbers.
Make ahead and storage
The dough can be made and refrigerated overnight after the first rise; shape and bake fresh. Baked pides are best eaten immediately and do not reheat well.
