Turkish Breakfast Pide

  • Prep: 45 minutes + rising
  • Cook: 45 minutes
  • Ready in: 90 minutes + rising
  • Serves 4-6

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Recipe

Ingredients: FOR THE DOUGH
  • 180 ml (¾ cup) warm water
  • 5 ml (½ tbsp) salt
  • 5 ml (1 tsp) granulated yeast
  • 5 ml (½ tsp) sugar
  • 500 ml (2 cups) cake flour + extra for dusting on work surface
  • 1 egg
  • 60 ml (¼ cup) mashed avocado
  FOR THE SAUSAGE FILLING
  • 1 red onion, finely chopped
  • 2 tomatoes, finely chopped
  • Handful parsley, finely chopped
  • 1 green pepper, finely chopped
  • 30 ml (2 tbsp) avocado or olive oil
  • 15 ml (1 tbsp) lemon juice
  • 500 g pork bangers, casings removed
  • Salt and pepper
  FOR THE TOPPING:
  • 4-6 medium eggs
  • 2 avocados, chopped

Description

Method:
  1. For the dough, stir together the water, salt, yeast and sugar. Set aside for 10 minutes until foamy.
  2. Stir in the egg and avocado and mix to incorporate well. Turn out onto a surface dusted with extra flour and knead for about 5 minutes or until smooth and elastic. Cover and set aside to rise until double in size.
  3. For the sausage filling, combine all the ingredients, except for the pork. Season with salt and pepper. Mix the pork through half of the mixture until well combined. Keep remaining salsa aside for serving.
  4. Preheat oven to 230°C. Divide the dough into 4-6 balls. Roll each out on a flour dusted surface into a 5 mm thick oval.
  5. Divide the sausage filling between the dough ovals, spreading out with a spoon, leaving a 2 cm border around each. Fold in the borders and shape into a long oval shape, pinching the ends. Place on 2 baking paper lined trays. Bake, one tray at a time, for about 15 minutes or until meat is cooked and dough starts to brown.
  6. For the topping, remove pides from the oven and use the back of a spoon to make a small well in the centres of each pide. Working with one tray at a time, add an egg into each and bake for about 7 minutes or until crusts are golden and eggs are cooked. Repeat with the rest.
  7. Mix the avocado through the salsa. Season with salt and pepper. Serve with the pides.