Turkish · Turkey
Sourdough Pide with Egg Topping
A Turkish pide made with a fermented sourdough base and a baked egg topping, offering a tangy flavor and chewy texture.
60 minutes4 servings
Ingredients
Method
- In a large bowl, combine flour, salt, and sourdough starter.
- Add warm water gradually while mixing until a sticky dough forms.
- Knead the dough for 10 minutes, then let it rest for 30 minutes at room temperature.
- Cover and let the dough ferment for 12-16 hours at 22°C (72°F) for enhanced flavor.
- After fermentation, punch down the dough and divide into 4 portions.
- Roll each portion into a oval shape and place on a baking sheet.
- Beat the eggs and spread over the dough.
- Sprinkle feta cheese on top.
- Bake at 200°C (390°F) for 15-18 minutes until golden and bubbly.
More recipes to try
Turkish Pide with Tomato Sauce and Meat Toppings
A traditional Turkish flatbread topped with various ingredients, typically served as a street food or takeaway item.
Turkish Pide with Lamb and Cheese
A variation of pide with lamb and melted cheese for extra flavor.
Pide with Ground Beef and Tomato Sauce
A savory Turkish flatbread topped with seasoned ground beef and tangy tomato sauce.
Turkish Flatbread with Herb-Infused Meat Topping
A variation of Turkish Lahmacun featuring a fresh tomato and herb topping alongside spiced minced meat.
Meat and Herb Flatbread with Sourdough Fermentation and Baked Crust
A variation of lahmacun with a fresh tomato and herb topping, using a sourdough fermentation method for a deeper flavor and chewier texture.
Turkish Pide with Döner and Salad
A complete Turkish meal with pide flatbread, döner meat, and traditional salad