Name: Turkish Egg Flatbread
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 flatbreads
Cuisine: Turkish
Ingredients: 3 1/2 cups (450 g) all-purpose flour; 1 tsp instant dry yeast; 1 tsp granulated sugar; 1 tsp fine sea salt; 1 cup (240 ml) warm water (about 38u00b0C/100u00b0F); 2 tbsp olive oil; 1 tsp nigella seeds, plus more for topping; 200 g Turkish white cheese or feta, crumbled; 1 cup (100 g) shredded mozzarella; 2 tbsp tomato paste or Turkish pepper paste; 4 large eggs, room temperature; 3 tbsp unsalted butter, melted; 1/4 cup fresh parsley, finely chopped; 1 tsp sumac, for serving

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Soft, chewy boat-shaped flatbread topped with melted white cheese, runny eggs, and fresh herbs. This Turkish classic is a beloved breakfast and street food across Turkey, perfect for brunch or a light dinner.

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Servings4

Yield4 flatbreads

Nutrition Facts

Per serving (estimated)

520 kcalCalories
22 gFat
9 gSaturated Fat
55 gCarbs
3 gFiber
3 gSugar
22 gProtein
780 mgSodium
200 mgPotassium
240 mgCalcium
3.5 mgIron
3 mgVitamin C
220 mcgVitamin A

Ingredients

For the dough

3 1/2 cups (450 g) all-purpose flour
1 tsp instant dry yeast
1 tsp granulated sugar
1 tsp fine sea salt
1 cup (240 ml) warm water (about 38°C/100°F)
2 tbsp olive oil
1 tsp nigella seeds, plus more for topping

For the topping

200 g Turkish white cheese or feta, crumbled
1 cup (100 g) shredded mozzarella
2 tbsp tomato paste or Turkish pepper paste
4 large eggs, room temperature
3 tbsp unsalted butter, melted
1/4 cup fresh parsley, finely chopped
1 tsp sumac, for serving

Directions

In a small bowl, stir yeast and sugar into the warm water and let stand for 5 to 8 minutes until foamy. In a large bowl, combine flour, salt, and nigella seeds, then pour in the yeast mixture and olive oil.
Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth, soft, and slightly tacky. Place in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 45 to 60 minutes until nearly doubled in size.
Preheat the oven to 240°C (465°F) and line two baking sheets with parchment paper. Divide the dough into 4 equal pieces and roll each into a 25 cm (10 inch) oval about 5 mm thick.
Transfer each oval to the prepared baking sheet. Using your fingertips, fold and press the long edges inward to form a raised rim about 2 cm high, creating a boat shape. Pinch the ends to seal.
Spread 1/2 tablespoon of tomato or pepper paste over the center of each flatbread, then top with crumbled white cheese and mozzarella, leaving the rim exposed.
Bake the flatbreads on the middle and lower racks for 7 to 8 minutes until the dough is just set and lightly puffed but not yet browned.
Remove from the oven and carefully crack one egg into the well of each flatbread. Drizzle 2 teaspoons of melted butter over each, then sprinkle with parsley and extra nigella seeds.
Return to the oven and bake for another 5 to 7 minutes until the egg whites are set but the yolks remain runny and the crust is golden brown.
Serve immediately, dusted with sumac, alongside sliced tomatoes, cucumbers, and Turkish tea.

Cook’s Notes

Wet your hands or lightly oil them when shaping the dough to prevent sticking and to create a smooth rim.
Pre-baking the crust before adding the egg prevents the bottom from getting soggy and helps the white set while keeping the yolk runny.
For an authentic touch, brush the rim with egg wash before the final bake for a glossy, deep-golden finish.
Substitute the eggs with ground lamb, spinach, or sliced sucuk (Turkish sausage) for traditional variations of the same dough.
Leftover flatbread reheats well in a dry skillet over medium heat for 2 to 3 minutes per side.