How to make it
8 steps. Take it one step at a time.
Combine warm water, sugar, and yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
10 minMix flour and salt
In a large mixing bowl, mix flour and salt. Create a well in the center and add the yeast mixture and olive oil. Knead for 8-10 minutes until a smooth, elastic dough forms.
10 minPlace the dough in a lightly oiled bowl
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 60 minutes or until doubled in size.
1 hrPreheat your oven
Preheat your oven to 425°F (218°C) and line two baking sheets with parchment paper.
Punch down the dough
Punch down the dough and divide it into 4 equal pieces. On a floured surface, roll each piece into a long oval shape (about 12 inches long).
Spread a mix of crumbled feta and shredded mozzarella
Spread a mix of crumbled feta and shredded mozzarella over the middle of each oval, leaving a 1-inch border. Fold the edges inward over the cheese and pinch the ends to create a boat shape.
Bake for 10 minutes
Bake for 10 minutes. Remove from oven, carefully crack one egg into the center of each pide, and return to the oven for another 5 minutes until the egg white is set but the yolk is still runny.
15 minBrush the baked crust
Brush the baked crust with melted butter and sprinkle with fresh parsley before serving.
A little kitchen wisdom
Using a combination of feta for tang and mozzarella for stretch provides the best texture. Brush the crust with butter immediately after baking for that signature shine and softness.
