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Baharat Pide

  • Vegetable
TimeProving Time: 2 Hours Cooking Time: 30 Minutes TimeMiddle East
Baharat Pide

Fluffy, golden flatbreads stuffed with a rich, gooey cheese filling and topped with just set eggs? Yes please. These boat-shaped beauties are soft, crispy, and ridiculously satisfying, like if breakfast and pizza had a delicious little love child. Perfect for brunch, showing off, or just eating with your hands straight from the tray. Runny yolks highly encouraged.

ingredients

For Filling:

80g Grated Mozzarella

80g Feta

80 Grated Mature Cheddar

50g Ricotta or Double Cream

1 Tbsp. Baharat Seasoning

For Flatbread:

500g Strong Bread Flour

300ml Lukewarm Water

8g Salt

7g Yeast

6 Eggs

Buy the items

Baharat Turkish Seasoning
150g £8.99
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Directions

  1. Combine all of filling ingredients in a bowl and set aside. 
  2. For flatbreads - mix flour and sugar. Then add water and mix well to form dough. 
  3. Knead for 10-15 minutes and set aside to prove for 1-1.5 hours or until doubled in size.
  4. Knock back dough and divide into 6 equally sized pieces.
  5.  Set aside and prove for another 30 minutes -1 hour.
  6.  Roll out into rectangle shapes and partially fill the centre with the cheese mixture. Taper each end and from “boat” shape.
  7.  Cook in a hot pizza oven or as hot as possible in kitchen oven for 5 minutes.
  8. Make indentations in cheese mixture and add eggs.
  9. Cook until whites are cooked and yolks are runny (5-15 minutes depending on how hot your oven is!)

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