Trabzon Pidesi (Trabzon-style Pide with Egg and Butter)

• Salt6g salt
• Sugar5g sugar
• Water180ml warm water
• Butter50g unsalted butter
• Egg2 large eggs
• Flour300g all-purpose flour
• Yeast7g active dry yeast
• Cheese150g mixed cheese, grated

How to Make It

• 1

  To make the dough, in a large bowl, dissolve 7g active dry yeast and 5g sugar in 180ml warm water (around 40°C/105°F). Let it sit for 5-10 minutes until foamy. Then add 300g all-purpose flour and 6g salt. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.

• 2

  Place the dough in a clean bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This slow rise is key for a flavorful and airy crust. While the dough rises, shred or crumble the 150g of cheese (Trabzon cheese, or a mix of mozzarella and feta) for the filling.

• 3

  Once risen, punch down the dough gently and divide it into two equal portions. On a lightly floured surface, roll out each portion into an oval shape, about 25-30 cm (10-12 inches) long. Sprinkle half of the shredded cheese evenly over each oval, leaving a 2 cm (1 inch) border around the edges.

• 4

  Carefully fold the edges of the dough over the cheese towards the center, creating a boat shape. Pinch the ends tightly to seal, forming a rim to hold the filling. This is the characteristic shape of Trabzon Pidesi.

• 5

  Transfer the shaped pides to a baking sheet lined with parchment paper. Preheat your oven to its highest setting, typically 220-250°C (425-475°F). Bake the pides for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbling.

• 6

  Remove the pides from the oven. Crack one egg into the center of the cheese mixture on each pide. Return them to the oven for another 2-3 minutes, just until the egg whites are set but the yolk remains beautifully runny. Do not overcook the egg!

• 7

  Immediately upon removing from the oven, place 25g of butter per pide onto the hot cheese and egg. The butter will melt into the filling, adding incredible richness and flavor. Serve hot, cut into strips, and mix the egg and butter before eating.