Cheese and Egg Pide

Dissolve the dry yeast and sugar in 300 ml of warm water and set aside for 10 minutes, until the mixture foams.

Sift the wheat flour, add salt, pour in the yeast mixture and 30 ml of olive oil. Knead a soft, slightly sticky dough for 8–10 minutes.

Transfer the dough to a bowl greased with olive oil, cover and leave in a warm place for 60 minutes, until doubled in size.

Punch down the dough, divide into 4 portions, shape into balls and leave under a towel for another 15 minutes. Meanwhile, mix the grated hard cheese with the crumbled brynza.

Roll out each ball into an oval sheet about 5 mm thick. Place the cheese filling in the center, leaving a 2 cm border, fold the long edges inward and pinch the ends to form a boat shape.

Transfer the pide onto a baking sheet, brush the edges with one beaten egg yolk and let rest for 15 minutes. Bake in an oven preheated to 220°C for 12–15 minutes, until the edges turn golden and the cheese melts.

Make a well in the cheese, crack one egg into each pide and return to the oven for another 3–4 minutes, so the white sets while the yolk stays soft. Sprinkle with chopped parsley and serve hot.