Turkish Pide (پیده) — Boat-Shaped Flatbread with Cheese and Egg

• 360 gbread flour (plus 20 g extra for dusting)
• 220 mlwater (lukewarm, about 38°C)
• 7 ginstant yeast (1 standard packet)
• 6 ggranulated sugar (helps fermentation)
• 7 gfine sea salt
• 20 mlolive oil (plus 5 ml for the bowl)
• 30 mlwhole milk (for tenderness; can be replaced with water)
• 160 gmozzarella cheese (low-moisture, coarsely grated)
• 140 gTurkish white cheese (beyaz peynir, crumbled)
• 30 gunsalted butter (melted, for brushing crust)
• 4egg (1 per pide)
• 2 tspnigella seeds (optional, for a bakery-style finish)

Instructions

1. 1

   Make the dough by mixing the lukewarm water, milk, sugar, and instant yeast in a large bowl until dissolved. Add the flour, salt, and olive oil, then stir until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough for 8 minutes until smooth and elastic, either by hand on a lightly floured surface or with a mixer on medium speed. The dough should feel soft and slightly tacky, but it should not smear heavily on your hands; add up to 20 g extra flour only if needed.

3. 3

   Lightly oil a clean bowl with 5 ml olive oil and place the dough inside, turning once to coat. Cover and let rise for 60 minutes at warm room temperature until roughly doubled and puffy.

4. 4

   Preheat the oven to 250°C and place a heavy baking steel or inverted sheet pan on the middle rack to heat thoroughly. This preheating step is crucial for a blistered, bakery-like crust, so give it at least 20 minutes once the oven reaches temperature.

5. 5

   Prepare the filling by combining the mozzarella and crumbled Turkish white cheese in a bowl until evenly mixed. Melt the butter and keep it warm, because brushing immediately after baking helps the crust stay tender and glossy.

6. 6

   Divide the risen dough into 4 equal pieces, about 160 g each, and shape each into a tight ball. Cover the dough balls and rest them for 10 minutes so the gluten relaxes and the dough rolls out without springing back.

7. 7

   On a lightly floured surface, roll one dough ball into an oval about 22 cm long and 12 cm wide. Transfer it to a piece of parchment, then pinch and twist the two ends to form a pointed boat shape and fold the long edges up to create a rim.

8. 8

   Fill the center with one-quarter of the cheese mixture, keeping a 2 cm border so the sides stay defined. Sprinkle 1/2 tsp nigella seeds over the rim if using, then repeat shaping and filling the remaining pides.

9. 9

   Slide 1 to 2 pides (on parchment) onto the preheated surface and bake for 8 minutes until the edges are deeply golden and the cheese is bubbling. Crack 1 egg into a small cup, then gently pour it into the center of each pide and bake 3 to 4 minutes more, until the whites are set but the yolk is still slightly runny.

10. 10

    Remove the pides and immediately brush the crust with melted butter for shine and flavor. Rest for 2 minutes before slicing so the cheese settles and the egg stays centered, then serve hot while the crust is crisp and the filling is molten.