Pide

Instructions

1. 1 Combine flour, yeast, sugar, and salt. Add warm water and olive oil, mixing to form a soft dough. Knead for 10 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled.
2. 2 If making a lamb filling, sauté the ground lamb with diced peppers, tomatoes, cumin, salt, and pepper until browned and fragrant. Let cool slightly.
3. 3 Preheat oven to its maximum temperature (250-300C / 480-570F) with a baking stone or inverted sheet inside.
4. 4 Divide the dough into 4 pieces. Roll each into an oval shape about 30cm long and 15cm wide. Transfer to parchment paper.
5. 5 Spread the cheese cubes (and lamb mixture if using) down the center of each oval, leaving a 3cm border. Fold the long edges up and over to create a boat shape, pinching the ends into points.
6. 6 Slide onto the hot stone and bake for 10-12 minutes until the crust is golden and puffed. In the last 2 minutes, crack an egg into the center of each pide and return to the oven just until the white sets but the yolk remains runny.
7. 7 Remove from oven, brush the edges with melted butter, sprinkle with fresh parsley, and slice crosswise. Serve immediately while the cheese is stretchy and the egg yolk runs like liquid gold.