Turkey · Trabzon

Trabzon-Style Cheese Pide with Egg

Soft yeast dough is shaped into high-rimmed rounds, baked hot with abundant cheese and finished with a whole egg and butter.

Round open bread with melting cheese, butter and a late-set egg Bread
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Buttered round Black Sea-style pide served hot
Butter melts over the fully baked rim immediately before service.
Prep 35 minutes
Rise 1 hours 30 minutes
Cook 14 minutes
Serves 8
Ingredients ↓
Overview

How to Make Trabzon-Style Cheese Pide

The photographed Trabzon-style pide is round and open, with a high bread rim around a broad pool of melting cheese and an egg in the centre. That form is different from the long boat shape most international diners associate with pide. Trabzon tel or kolot cheese is the regional reference; a blend of low-moisture kaşar and mozzarella provides the necessary melt elsewhere. This is a home interpretation, not a claim of protected bakery production.

The dough should be soft but strong enough to support the heavy centre. Knead until elastic and allow a full rise, then rest the divided balls so they roll without shrinking. Shape each base thinly while folding a substantial circular rim inward. The high edge is functional: it keeps bubbling cheese and the late-added egg in place, while also providing a buttery piece of bread to tear through the centre.

A thoroughly preheated stone or steel replaces some of the intensity of a professional oven. Load the cheese first and bake until the underside has brown spots, the rim has begun to colour and the filling bubbles. Only then create a shallow centre and crack in the egg for the final minutes. Adding it from the start hardens the yolk before the thick rim and base are cooked.

For ordinary shell eggs, cook to 71°C; pasteurised eggs are the responsible choice when a softer yolk is deliberately served, especially for vulnerable diners. Brush butter across the hot rim and let a little melt into the cheese. Serve immediately and cut at the table. The ideal pide has a cooked spotted base, a high tender rim, molten cheese and an egg finished to the chosen safe standard.

Practical

Practical

  • Control mix and ferment the doughFor Trabzon-Style Cheese Pide with Egg, Mix flour, water, yeast, sugar, salt and oil into a soft dough and knead until smooth and elastic. The checkpoint is the dough stretches into a thin membrane without tearing immediately. If it is absent, correct this stage's heat, moisture or handling before proceeding; later cooking cannot reliably repair an incomplete foundation.
  • Control shape and loadFor Trabzon-Style Cheese Pide with Egg, Preheat a baking stone or heavy steel at the oven's safe maximum, ideally 250-275°C, for at least 45 minutes. The checkpoint is the base is thin and even while the rim stands high enough to hold melted cheese and egg. If it is absent, correct this stage's heat, moisture or handling before proceeding; later cooking cannot reliably repair an incomplete foundation.
  • Control bake, add egg and butterFor Trabzon-Style Cheese Pide with Egg, Bake each pide until the rim colours and cheese bubbles, then crack an egg into the centre for the final 3-5 minutes. The checkpoint is the underside has brown spots, the rim is cooked through and the cheese bubbles before the egg is added. If it is absent, correct this stage's heat, moisture or handling before proceeding; later cooking cannot reliably repair an incomplete foundation.
Ingredients

Ingredients

For the recipe

  • 1 kg strong white bread flour
  • 620 ml lukewarm water
  • 10 g instant yeast
  • 12 g white sugar
  • 18 g fine salt
  • 30 ml olive oil
  • 1 kg grated Trabzon-style tel or kolot cheese, or a low-moisture kaşar and mozzarella blend
  • 120 g unsalted butter, divided
  • 8 large large eggs, preferably pasteurised if serving soft
  • 80 g flour for shaping
Directions

Directions

Mix and ferment the dough

  1. Mix and ferment the dough 1.Mix flour, water, yeast, sugar, salt and oil into a soft dough and knead until smooth and elastic.

    The dough stretches into a thin membrane without tearing immediately.

  2. Mix and ferment the dough 2.Cover and rise until nearly doubled, divide into eight equal balls and rest 15 minutes.

    Relaxed balls roll without snapping back hard.

Shape and load

  1. Shape and load 1.Preheat a baking stone or heavy steel at the oven's safe maximum, ideally 250-275°C, for at least 45 minutes.

    The base is thin and even while the rim stands high enough to hold melted cheese and egg.

  2. Shape and load 2.Roll each ball into a 22 cm round, fold a high rim inward and spread cheese across the open centre without covering the rim.

    Cheese forms an even layer with a clear shallow centre for the egg.

Bake, add egg and butter

  1. Bake, add egg and butter 1.Bake each pide until the rim colours and cheese bubbles, then crack an egg into the centre for the final 3-5 minutes.

    The underside has brown spots, the rim is cooked through and the cheese bubbles before the egg is added.

  2. Bake, add egg and butter 2.For standard shell eggs cook the centre to 71°C; use pasteurised eggs for a deliberately soft yolk, then brush the hot rim with butter and serve immediately.

    The white is set to the chosen safe standard while the butter melts into the hot rim.
Practical

Practical

Measure before starting

For Trabzon-Style Cheese Pide with Egg, weigh 1 kg strong white bread flour, 620 ml lukewarm water, 10 g instant yeast, and 12 g white sugar before beginning, then arrange the remaining 6 measured components by stage. This prevents the mix and ferment the dough phase from being interrupted and keeps salt, liquid and declared allergens visible before the dish is assembled.

Plan service and storage together

Choose the serving time for Trabzon-Style Cheese Pide with Egg before the final stage and have the correct storage container ready. Best eaten immediately. Refrigerate leftovers up to 2 days and reheat on a hot tray at 200°C until the centre reaches 74°C. Freeze baked cheese pide without egg for up to 1 month; add a fresh egg while reheating. This preserves the texture described by the final readiness cue and moves the dish directly to service, controlled holding or prompt cooling.

Control points

Control points

  • The dough stretches into a thin membrane without tearing immediately does not happen. During mix and ferment the dough for Trabzon-Style Cheese Pide with Egg, compare the food with the stated cue before advancing. Adjust the immediate heat, moisture or handling; elapsed time alone does not confirm this recipe's texture or even cooking.
  • The base is thin and even while the rim stands high enough to hold melted cheese and egg does not happen. During shape and load for Trabzon-Style Cheese Pide with Egg, compare the food with the stated cue before advancing. Adjust the immediate heat, moisture or handling; elapsed time alone does not confirm this recipe's texture or even cooking.
  • The underside has brown spots, the rim is cooked through and the cheese bubbles before the egg is added does not happen. During bake, add egg and butter for Trabzon-Style Cheese Pide with Egg, compare the food with the stated cue before advancing. Adjust the immediate heat, moisture or handling; elapsed time alone does not confirm this recipe's texture or even cooking.
  • Trabzon-Style Cheese Pide with Egg changes texture while waiting. Bring service closer to the final bake, add egg and butter stage and use the storage method written for Trabzon-Style Cheese Pide with Egg. Avoid trapping steam around a crisp component or exposing a moist component to dry heat; the target at service remains the white is set to the chosen safe standard while the butter melts into the hot rim.
Nutrition

Nutrition

  • Calories760 kcal
  • Protein37 g
  • Carbohydrates94 g
  • Fat27 g
  • Saturated fat15 g
  • Fiber4 g
  • Sugars4 g
  • Sodium1280 mg

1 of 8 servings — Approximate values use the full measured recipe and may change with brands, trimming, oil absorption, optional components and actual portion size.

Allergens · Food safety

Allergens · Food safety

Allergens: Wheat/gluten, Milk, Egg

Food safety: Use oven gloves and a peel around the fully preheated stone; never add water to a hot stone. Cook standard shell-egg pide to 71°C or use pasteurised eggs when a softer yolk is desired for vulnerable diners. Refrigerate cheese and eggs until use and chill leftovers within 2 hours.

Storage: Best eaten immediately. Refrigerate leftovers up to 2 days and reheat on a hot tray at 200°C until the centre reaches 74°C. Freeze baked cheese pide without egg for up to 1 month; add a fresh egg while reheating.

FAQ

FAQ

Can I prepare part of this recipe ahead?

Yes, but stop at a natural stage boundary rather than halfway through active cooking. Complete the preparation or resting phase, keep perishable components at 4°C or below and resume with equipment fully ready. For the finished dish, follow this limit: Best eaten immediately. Refrigerate leftovers up to 2 days and reheat on a hot tray at 200°C until the centre reaches 74°C. Freeze baked cheese pide without egg for up to 1 month; add a fresh egg while reheating.

How do I know it is ready without trusting the clock?

Use the physical signs in the Directions. Early in the process, look for the dough stretches into a thin membrane without tearing immediately; at the end, confirm the white is set to the chosen safe standard while the butter melts into the hot rim. Time is only an estimate because pan material, ingredient temperature, size and heat output vary from one kitchen to another.

Can I double Trabzon-Style Cheese Pide with Egg?

Yes, but preserve the original thickness and airflow through mix and ferment the dough, shape and load, and bake, add egg and butter. Use a second pan or repeat heat-sensitive batches; the same final cue still decides readiness: the white is set to the chosen safe standard while the butter melts into the hot rim.

Which allergens must I declare for Trabzon-Style Cheese Pide with Egg?

For Trabzon-Style Cheese Pide with Egg, declare wheat/gluten, milk, egg. Verify every packaged ingredient and the working kitchen for cross-contact, and identify optional breads, garnishes and serving sauces separately.

Bake the bread before setting the egg

Bake the bread before setting the egg

A hot stone, thin centre, high rim and late-added egg align crisp base, melted cheese and safely chosen yolk texture.

Begin with the dough stretches into a thin membrane without tearing immediately; finish only when the white is set to the chosen safe standard while the butter melts into the hot rim. Those two observations are more dependable than appearance in a styled photograph or the clock alone.

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