Viral Triangular Lavaş Breakfast Pide Boat Step-by-step instructions

Before you start

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Gather all your ingredients: the lavaş flatbread, shredded cheese, diced red bell pepper, cherry tomatoes, egg, egg yolk, melted butter, sesame seeds, and fresh parsley.

Have toothpicks ready to secure the folds. Make sure the cheese is shredded and the pepper is finely diced for even distribution. If you plan to use a substitute like tortillas, have them ready as well.

Instructions

Assemble the Boat

1. 1Build the boat
   Heat the oven to 400°F (200°C). Lay a large round lavaş flatbread on a sheet of parchment paper. Fold three outer edges inward so they meet in the center, forming a triangle. Pin each corner with a wooden toothpick to secure the shape. The center will form a shallow cavity.
   Look for The flatbread holds a neat triangular pocket with three pinned corners.
   Tip Make the folds tight so the filling stays in place during baking.
2. 2Add the filling
   Fill the center cavity with 1 1/2 cups shredded melting cheese. Scatter 2 tablespoons finely diced red bell pepper evenly over the cheese. Place the two cherry tomato halves at the corners, pressing them gently into the cheese.
   Look for The cheese fills the cavity, with pepper and tomato halves nestled on top.
   Tip Use a cheese that melts well for the longest pull.
3. 3Crack the egg
   Crack one large egg directly into the center of the seasoned cheese. Be careful not to break the yolk.
   Look for The yolk sits whole in the center, surrounded by cheese.
   Tip If you prefer a fully set yolk, pierce it lightly with a fork before baking.

At the end of this phase, you have a flatbread folded into a triangle, secured with toothpicks, and filled with cheese, peppers, tomatoes, and a whole egg in the center.

The edges are brushed with egg yolk and butter, and sesame seeds are sprinkled around the border. The assembly looks neat and the filling is level with the rim.

Bake to Golden

4. 4Brush and season
   In a small bowl, whisk 1 egg yolk with 1 tablespoon melted butter. Brush this mixture over the folded lavaş rims. Sprinkle toasted sesame seeds around the border.
   Look for The rims are glossy and dotted with sesame seeds.
   Tip Brushing the edges gives a golden, shiny finish.
5. 5Bake until golden
   Bake the pide boat at 400°F (200°C) for 12 minutes, until the lavaş is puffed and golden and the cheese is bubbly. The egg white should be set but the yolk still soft.
   Look for The edges are deep golden, the cheese is molten, and the yolk is glossy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip For a firmer yolk, bake 2-3 minutes longer.

After baking, the lavaş is puffed and golden brown, with the cheese bubbling and the egg white set. The kitchen smells of toasted bread and melted cheese. The toothpicks are still in place, and the boat holds its shape. The edges are crisp, and the center is gooey.

Garnish and Serve

6. 6Garnish and serve
   Remove the toothpicks. Garnish with fresh parsley. Slice the pide boat in half with both hands, pulling the halves apart to show the cheese stretch. Serve immediately while hot.
   Look for The cheese stretches dramatically as the boat is pulled apart.
   Tip Serve right away for the best cheese pull.

Once the toothpicks are removed and fresh parsley is sprinkled on top, the pide boat is sliced in half, revealing a dramatic cheese pull and a runny yolk. The bread is golden and crispy, and the filling is hot and aromatic. It's ready to be served immediately.

Common mistakes

One common mistake is overfilling the boat, which can cause the filling to spill over during baking. Stick to the recommended amounts. Another issue is not securing the toothpicks well, leading to the flatbread unfolding. Make sure the toothpicks are inserted firmly.

Also, avoid opening the oven too often, as this lets out heat and can prevent the bread from crisping. Finally, don't skip brushing the edges with the egg wash—this gives the pide its beautiful golden color and shiny finish.

How to tell it’s done

The pide boat is done when the lavaş is deep golden brown and crispy to the touch, and the cheese is fully melted and bubbling. The egg white should be set and opaque, while the yolk remains soft and slightly jiggly.

To check the internal temperature of the egg, insert an instant-read thermometer into the center of the yolk; it should read at least 160°F (71°C) for a fully cooked yolk. If the yolk is still runny, that's fine for a soft yolk, but for food safety, use pasteurized eggs if serving to vulnerable individuals.

• Egg dishes: 160°F (71°C) in the thickest part