Pide with cheese and egg

Method

Mix flour, yeast and salt, then add warm water and olive oil to form a soft dough. Knead for 10 minutes until smooth and elastic, then rest for 1 hour until doubled in size. Divide dough into 4 pieces and roll each into an oval shape about 25cm long. Place on baking trays and crumble feta cheese down the centre of each pide. Pinch the long sides up to create a boat shape with open top. Make a small well in the feta and crack an egg into each pide, then dot with butter and sprinkle with nigella seeds and black pepper. Bake at 220C for 20-25 minutes until the pastry is golden and the egg is set to your liking.