Lahori-style Egg Pide

Ingredients

In this adaptation of Yumurtalı pide from Turkish cuisine to Lahori cuisine, we incorporate the distinct flavors and spices of Lahori cuisine. The original dish is typically made with Turkish spices and ingredients, while our Lahori-style Egg Pide incorporates Lahori spices such as cumin, coriander, and red chili powder. Additionally, we use Lahori bread as the base, which has a slightly different texture and flavor compared to Turkish pide bread. We alse have the original recipe for Yumurtalı pide, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 eggs 4 eggs
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 45g, 1g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
2. 2.
   Gradually add warm water and olive oil to the dry ingredients. Mix well until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until it doubles in size.
5. 5.
   Preheat the oven to 220°C (425°F).
6. 6.
   Punch down the dough and divide it into 4 equal portions. Roll each portion into an oval shape, about 1/4 inch thick.
7. 7.
   Transfer the rolled dough onto a baking sheet lined with parchment paper.
8. 8.
   In a small bowl, beat the eggs with cumin powder, coriander powder, red chili powder, and salt.
9. 9.
   Pour the egg mixture evenly over the rolled dough, leaving a small border around the edges.
10. 10.
    Bake in the preheated oven for 12-15 minutes, or until the bread is golden brown and the eggs are set.
11. 11.
    Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• All-purpose flour — Make sure to measure the flour accurately and knead the dough until it becomes smooth and elastic.
• Instant yeast — Check the expiration date of the yeast to ensure it is still active. If the yeast doesn't foam when mixed with warm water, it may be inactive and should be replaced.
• Cumin powder — Toasting the cumin seeds before grinding them into powder will enhance their flavor.
• Coriander powder — Use freshly ground coriander seeds for the best flavor.
• Red chili powder — Adjust the amount of chili powder according to your spice preference.

Tips & Tricks

• For a spicier version, add chopped green chilies or red chili flakes to the egg mixture.
• Serve the Spiced Egg Pide with a side of mint chutney or yogurt for a refreshing contrast.
• Experiment with different toppings such as sliced tomatoes, onions, or bell peppers to add more flavor and texture.
• If you prefer a softer bread base, brush the rolled dough with olive oil before adding the egg mixture.
• Leftover Spiced Egg Pide can be refrigerated and reheated in a toaster oven for a quick and delicious meal.

Serving advice

Serve the Lahori-style Egg Pide hot, straight from the oven, as it tastes best when enjoyed fresh. Cut it into slices or wedges and serve it as a main course for breakfast, brunch, or a light dinner. Pair it with a side of mint chutney or yogurt for a delightful combination of flavors.

Presentation advice

To enhance the presentation of the Lahori-style Egg Pide, garnish it with fresh cilantro leaves and sprinkle some red chili flakes on top. Serve it on a wooden board or a traditional Lahori-style platter to add an authentic touch to the presentation.