Step 1

In a large bowl, whisk together flour, instant dry yeast, salt, sugar.

Step 2

Add in olive oil and lukewarm water. Add in olive oil and warm water and mix well with a hand whisk, fork or spatula. When it is hard to stir, use your hands and knead until you get a smooth and elastic dough. You can wet your fingers occasionally when you find it too sticky. This will take about 6-7 minutes. If you have a stand mixer, you can use it too and make your dough in 3 minutes.

Step 3

Shape the dough into a ball, oil the inside of the same bowl well and put the dough ball back into the bowl. Cover it with a kitchen towel and keep the bowl in a warm place that is away from air circulation. Let it rise 1 hour or until it doubles. You might need to wait longer if it hasn't doubled after 1 hour.

Step 4

When it has doubled in size, transfer it onto the counter. Knead it for a few minutes, give it a log shape and cut it into 5 pieces. Shape each into a ball and cover with a kitchen towel for the second rise. Let them sit for 15 minutes.

Step 5

Mix all the ingredients with your hand until it becomes like a paste.

Step 6

In a bowl, combine the cheeses and parsley well.

Step 7

Put the egg (yolk and half of the white) aside.

Step 8

Preheat the oven to 465F (240C).

Step 9

Line a baking tray with baking paper (2 pides fit on our baking tray).

Step 10

Roll the dough balls out on the counter. Sprinkle little flour on it when needed. Transfer it on the baking tray.

Step 11

Spread the topping you prefer on the dough, gently pressing on it with your hand. Leave 2 cm (0.7 inch) space all around to fold the sides in. Then fold the sides in, but don't not cover all the top. And pinch the ends to seal.

Step 12

Optional step for longer pides: Grab the pide in your two hands and gently stretch from both sides. Please see the video to see how. Place it back on the baking tray.

Step 13

Brush the edges with oil and bake for 10-12 minutes.

Step 14

For the optional egg topping: To top your meat pide or cheese pide with an egg, remove the pides from the oven after 7 minutes, place eggs (yolk and half of the white) on each pide and bake for another 5-6 minutes or until the eggs set.