Peynirli Pide (Turkish Cheese Flatbread)

Mix the bread flour, yeast, caster sugar and fine sea salt together in a large bowl.

Add the warm water and a tablespoon of the olive oil and bring the mixture together into a rough dough.

Knead the dough on a floured surface until smooth and elastic.

Place the dough in an oiled bowl, cover and leave in a warm place for about an hour, until it has doubled in size.

Crumble the feta cheese into a mixing bowl and stir in the grated mozzarella and black pepper.

Knock back the risen dough and divide it into four pieces.

Roll each piece into a long oval and place on a baking tray.

Spread the cheese filling down the centre of each oval, leaving a border, then fold the edges in to form a boat shape and pinch the pointed ends.

Brush the crust with the remaining olive oil and bake at 220°C until the crust is golden and the cheese is bubbling, about 10 minutes.

Remove from the oven, drizzle the beaten egg over the molten cheese filling of each pide, then return to the oven until the egg is just set, about 3 minutes.

Scatter with the chopped parsley before serving.