This classic Turkish flatbread is usually cooked in a brick oven. To bring this homemade version as close as possible to restaurant style, we bake it at a high temperature on a baking sheet that’s been heating in the oven, providing the effect of cooking on the hot surface of the brick oven floor.
| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Active: | 35 min |
| Yield: | 5 to 6 servings |
Ingredients
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon granulated sugar
- 1 teaspoon instant yeast
- Kosher salt
- Vegetable oil, for the bowl
- 1 pound kaşar cheese, shredded (about 5 cups; use mozzarella if kaşar is not available)
- 4 ounces hot or mild sucuk (Turkish dry sausage), casing removed, sliced into 1/8-inch-thick pieces
- 4 tablespoons vegetable oil
- 5 large eggs
Instructions
- For the dough: Put 1 1/2 cups warm water (about 110 degrees F) in the bowl of a stand mixer with the paddle attachment. Add the flour, sugar, yeast and 1 teaspoon salt to the water and mix on low until barely incorporated. Let the mixture sit for 5 minutes for the flour to absorb the water. Attach the dough hook and knead the dough on medium high until smooth, about 7 minutes. Coat a large bowl with vegetable oil and transfer the dough to the bowl. Move the dough around so it’s coated with oil on all sides. Cover and let rise in a draft-free space, such as an unlit oven, until increased in size but not quite doubled, about 1 hour.
- Uncover the dough and place on a well-floured surface.
- Place a baking sheet upside down on the middle rack of the oven and preheat to 450 degrees F. Turn a second baking sheet upside down and cover with a piece of parchment.
- Divide the dough into 5 pieces (see Cook’s Note) and cover 4 with a damp cloth. Roll out the uncovered piece using a rolling pin into an oval about 20 inches long and 5 inches wide. Transfer the dough to the parchment on the back of the baking sheet. Repeat with a second piece of dough.
- For the toppings: Sprinkle about 1 cup kaşar on each oval, leaving about a 1-inch border on all sides. Top the cheese with sucuk slices, leaving some space in the middle to add an egg later. Fold the dough up and over about 3/4 inch onto the cheese on all sides and pinch the ends. Brush with vegetable oil.
- Slide the pides with the parchment onto the baking sheet in the oven. Bake until the cheese is melted and starting to brown, 7 to 10 minutes. Crack 2 eggs into 2 small bowls. Add 1 egg on top of each pide in the middle. Continue to bake until the eggs are set to your preference, another 4 to 5 minutes. Repeat with the remaining dough, cheese, sucuk, oil and eggs.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1391 |
| Total Fat | 110 g |
| Saturated Fat | 19 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 34 g |
| Cholesterol | 228 mg |
| Sodium | 709 mg |