Egg and Cheese Pide

Using measured cheese and a thin whole-dough base keeps the calories moderate while offering high protein from the fresh egg topping.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• Scant 1 cup flour (100 g) · 350 kcal in the whole recipe
• 1 teaspoon instant dry yeast (3 g) · 11 kcal in the whole recipe
• 1/4 cup warm low-fat milk (40 g) · 18 kcal in the whole recipe
• 1 teaspoon olive oil (7 g) · 62 kcal in the whole recipe
• A pinch of granulated sugar (2 g) · 8 kcal in the whole recipe
• Shredded kashar cheese (90 g) · 342 kcal in the whole recipe
• 2 eggs (100 g) · 143 kcal in the whole recipe
• 1/2 teaspoon salt and warm water

Method

1. Mix flour, dry yeast, warm milk, olive oil, sugar, and salt in a bowl, adding warm water to form a soft dough, then cover and set aside to rise for 30 minutes.

   

2. Divide the risen dough into two equal portions and roll each out into a long oval on a floured surface.

   

3. Spread the shredded kashar cheese evenly over the centers, fold the edges inward, and twist the tips to shape into boats.

   

4. Bake in a preheated oven at 220°C (430°F) for 10 minutes.

   

5. Carefully remove from the oven, crack an egg into the center of each pide, and bake for 3 to 4 more minutes until the whites set.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.