Herb Pita with Turkish Eggs
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From breadbakebeyond
Turkish Eggs are made by serving poached eggs over garlicky yogurt with herbs and spices. Elevate your weekend brunch with a homemade herb pita.
- Recipe Card
Recipe Card
For the Pita (Makes 12 Small)
ingredients
- 500 grams bread flour
- 11 grams active dry yeast
- 20 grams salt
- 10 grams granulated sugar
- 290 ml lukewarm water
- 1/4 cup chopped rosemary, optional
For the Herb & Garlic Topping
ingredients
- 1/4 cup olive oil
- 1 garlic clove, minced
- 2 tablespoons fresh parsley, chopped
For the Dip
ingredients
- 2 tablespoons Turkish/Greek yogurt
- 1 garlic clove, minced
- 1 teaspoon lime juice
- 1 tablespoon lemon juice
- Salt
- Pepper
- 30 grams butter
- 1/2 tablespoon paprika
- 2 eggs, poached
- 1/4 tablespoon aleppo pepper
- Dill, for garnish
Make the Pita
Method
Step 1
Start by preparing the pita. In a large bowl combine flour, yeast, sugar and salt and mix well.
Step 2
Add the water and knead lightly for approximately 5 minutes.
Step 3
Add rosemary and knead for another 5 minutes or until you get a smooth dough.
Step 4
Place the dough in a clean big bowl and cover with a plastic wrap and a kitchen towel. Proof for 1-2 hours or until the dough doubles its size.
Step 5
Divide the dough into balls. Each ball should weigh approximately 100 g.
Step 6
Then, using a floured rolling pin, roll the pieces into a circle that's about 0.2 inches thick.
Step 7
Place the pitas on a kitchen towel and then cover it with another kitchen towel. Space out the pitas so they have room to grow.
Step 8
Let proof for 40-50 minutes.
Step 9
While proofing, mix together the herbs, garlic, and olive oil and set aside.
Step 10
Preheat a non-stick pan over high-medium heat.
Step 11
Once the pitas are proofed and the pan is warm enough, place one pita on the pan (without oil or butter) and flip it over every 20-30 seconds, until your pita is ready. Just before taking it out of the pan, brush it
Prepare the Yogurt
Step 1
In a medium nonstick skillet, heat butter over medium-high, add paprika, aleppo pepper, salt and pepper, mix and set aside.
Step 2
In a small bowl mix garlic, greek yogurt, lime zest, and lime juice.
Step 3
Add salt and pepper and mix.
Step 4
At this time start making the poached eggs.
Step 5
Place the yogurt on a plate, then place the eggs and season with black pepper.
Step 6
Drizzle over the spicy butter and finish with dill.
Step 7
Dip the pita in the yogurt and enjoy!