Pogaca

Method8 steps · about 1 hr 15 min

1. 1

   Step 1: First mix sugar (1 tbsp) and yeast with milk (1/4 cup) and then add all the dough ingredients including this milk mixture and mix them well.

   Uses 4 cups flour (for its dough) · 1/4 cup warm milk (for its dough) · 1 tbsp dry instant yeast (for its dough) · 1/2 cup vegetable oil (for its dough) · 1 tbsp sugar (for its dough) · 1 tbsp salt for dough · 1 cup mineral water (for its dough)

2. 2

   Step 2: You need to have a pliable and non-sticky dough. Cover it with a moist kitchen towel and let it rest for 45 min.

   Rest dough · 45 minUses Combined pliable poğaça dough

3. 3

   Step 3: While the dough is resting; chop the parsley (1/2 bunch) bunch and mix with feta cheese (1 1/2 cup). Preheat the oven 180 C.

   Uses 1/2 bunch parsley (for its filling) · 1 1/2 cup feta cheese (for its filling)

4. 4

   Step 4: Take small pieces of risen dough and flatten them by hand on the counter.

   Uses Risen poğaça dough

5. 5

   Step 5: Place about 1 tsp prepared feta-parsley filling on each piece. Fold edges upward to enclose it and shape into a small rugby-ball oval. Repeat with remaining dough and filling.

   Uses Flattened small dough pieces · Prepared feta and parsley filling

6. 6

   Step 6: Place the baking paper in a baking tray and place the Pogacas one by one on it. The folded side of Pogacas must be face with the baking paper.

   Uses Filled closed poğaça pastries

7. 7

   Step 7: Coat all the Pogocas with egg yolk (1) using food brush and sprinkle poppy seeds (2 tbsp) on each Pogaca evenly.

   Uses Seam-down pastries arranged on lined tray · 1 egg yolk (for top coating) · 2 tbsp poppy seeds (for top coating)

8. 8

   Step 8: Bake in the preheated 180°C oven about 25 minutes until cooked and golden. Serve hot, with optional butter to melt on top as the author describes.

   Bake pogaca · 25 minUses Yolk-brushed poppy-topped poğaça · Butter for serving hot pastries, optional