Prepared daily by bakeries throughout Turkey for breakfast on-the-go, Poğaça can be filled with cheese, potatoes or even ground beef and are a perfect accompaniment to a savory breakfast, warm bowl of soup or chili. Two cups of EVOO in this recipe give the pastry a beautiful buttery and soft-yet-flaky texture.
Pogaca - Traditional Turkish Savory Stuffed Pastry
Pogaca, traditional Turkish savory stuffed rolls, are little buns of comfort. Prepared daily by bakeries throughout Turkey for breakfast on-the-go, they can be filled with cheese, potatoes or even ground beef and are a perfect accompaniment to a savory breakfast, warm bowl of soup or chili.
20g instant yeast
2 cups of milk
6 cups of flour
1 tsp salt
1 tbsp sugar
2 cups of cheese
1/2 fresh parsley
Mix yeast, sugar and warm milk in a large bowl.
Cover and place the bowl in a warm place for 15 minutes to activate yeast.
Add olive oil, egg white and salt to the bowl and mix gently.
Start adding the flour in small amounts, constantly kneading the dough until uniform.
Cover again and rest in a warm area for 45 minutes to promote fermentation ( the dough will double the size ).
While the dough is rising, preheat the oven to 350F and prepare your filling by mixing the shredded cheese, chopped fresh parsley and black pepper.
Oil a baking tray.
Gently flatten a baseball size amount of dough and put a small amount of filling in the center. Fold the edges upwards gently to close.
Place your pogaca on the tray with folded side under.
Repeat steps for the rest of the dough.
Brush the top of each pastry with egg yolk and sprinkle with sesame or poppy seeds.
Bake for approx. 30 minutes until golden.
Using extra virgin olive oil gives the pastry a beautiful buttery and flaky-yet-soft texture.