Turkish Pogaca Recipe


Makes 25 

10 gr dry yeast
2 tbsp granulated sugar
100 ml milk, lukewarm
250 gr butter, softened
100 ml vegetable oil
1 egg
1 egg white
1,5 tsp salt
600 gr all purpose flour
1 tbsp dill, dried

100 gr Feta cheese, crumbled
1 egg yolk, beaten


1. In a small bowl, disolve the yeast, sugar and milk. Let sit for 10 minutes.

2. In a large mixing bowl, combine disolved yeast, oil, butter, egg, egg white, salt and dille. Knead until combined. Add flour little by little. Knead until a elastic dough begins to form.

3. Line 2 baking sheets with parchment paper.

4. On a floured surface, roll dough into 25 equal sized balls. Flatten lightly with your hands. Place crumbled cheese onto each flatten dough. Close it up folding the edges upwards. Do the same for the rest of the dough. Place the pogacas onto the lined sheets. The folded side of pogacas should be at the bottom. Cover and let rise for 20 minutes.

5. Preheat your oven to 180 C -  350 F.

6. Brush top of each pogaca with beaten egg yolk. Use the tip of a fork and run it lightly lengthwise down each roll of dough to create lines that are lightly scratched into the tops.

7. Bake in preheated oven for about 20 to 25 minutes o until deep brown.

Instructions video

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