Turkish pide with egg and sujuk

Votes: 1

Time: 2 hours 30 minutes
Complexity: average
Servings: 5-6

Nutritional value per serving:

Serving size: 1 of 6
Calories 1391, total fat 110 G., saturated fats 18 G., proteins 34 G., carbohydrates 67 G., fiber 2 G., cholesterol 228 mg, sodium 709 mg, sugar 2 G.

This classic Turkish flatbread is typically baked in a brick oven. To make a homemade version as close to the original as possible, bake the pide in the oven at a high temperature on a preheated baking sheet. This creates the effect of a hot brick oven floor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

4 cups premium flour + extra for working with the dough
1 teaspoon granulated sugar
1 teaspoon of instant yeast
Vegetable oil

Filling

450 g grated kaseri cheese (about 5 cups; can be replaced with mozzarella)
110 g of sujuk (Turkish dry sausage), without casing, cut into 0.3 cm thick circles.
4 tablespoons of vegetable oil
5 large eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, sugar, yeast, cheese, sujuk, eggs

Cooking the dish according to the recipe:

Dough:

Pour 1.5 cups warm water (about 104°F/40°C) into the bowl of a stand mixer fitted with the paddle attachment. Add the flour, sugar, yeast, and 1 teaspoon salt and mix on low speed until smooth. Let the mixture sit for 5 minutes to allow the flour to absorb the water. Attach the dough hook and knead the dough on medium speed until smooth, about 7 minutes. Grease a large bowl with vegetable oil and transfer the dough to the bowl. Turn the dough over to coat all sides with oil. Cover and let rise in a draft-free place, such as a turned-off oven, until the dough has doubled in size, but not quite doubled, about 1 hour.
Unfold the dough and place it on a well-floured surface.

Place a baking sheet upside down on the middle rack of the oven and preheat the oven to 230°C. Turn a second baking sheet upside down and line it with a piece of parchment paper.
Divide the dough into 5 pieces (see note) and cover 4 of them with a damp cloth. Roll out one piece of dough into an oval approximately 50 cm long and 12 cm wide. Transfer the dough to the parchment-lined bottom of a baking sheet. Repeat with the second piece of dough.
Filling:

Sprinkle each oval with about 1 cup of cheese, leaving about 2 cm from the edges. Place slices of sujuk on top, leaving a little space in the middle to add an egg later. Fold the edges of the dough over the cheese and pinch the ends. Brush with vegetable oil.
Place the pide on a parchment-lined baking sheet in the oven. Bake until the cheese is melted and beginning to brown, 7–10 minutes. Crack 2 eggs into 2 small bowls. Add one egg to the center of each pide. Continue baking until the whites are set, another 4–5 minutes. Repeat with the remaining dough, cheese, sausage, butter, and eggs.

Note

You can also divide the dough into 6 pieces and make smaller flatbreads.