Turkish Pogaca

Ingredients:

For the dough:

- 4 cups (480 grams) flour

- 1 tablespoon instant dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- ¼ cup warm milk
- ½ cup vegetable oil
- 1 cup lukewarm water or mineral water, at room temperature
- ½ stick (50 grams) butter, softened


For the filling:

- Half bunch of parsley
- 1 and ½ cup feta cheese (you can use a mixture of your favorite cheeses)

For coating their top:

- 1 egg yolk
- Poppy seeds or nigella seeds

Preparation:

Prepare the Dough:

- In a large mixing bowl, whisk together the flour, yeast, sugar, and salt.
- Add in the milk, oil, water, and butter. Mix well either by hand or using a stand mixer until everything is combined.
- Knead the mixture for about 5 minutes until smooth.
- Shape the dough into a ball and place it back in the bowl.
- Cover the bowl with plastic wrap, followed by a kitchen towel.
- Allow the dough to rest for 45 minutes to 1 hour, or until it doubles in size.

Prepare the Filling:

- Finely chop the parsley.
- Mix the chopped parsley with the cheese. Set aside.

Shaping and Filling:

- After the dough has risen, uncover it and punch it down to release any air bubbles.
- Knead the dough either on a clean surface or within the bowl for an additional 2-3 minutes.
- Take a small piece of the dough and flatten it either with your hands or on the counter.
- Place a tablespoon of the cheese and parsley mixture onto the center of the flattened dough.
- Fold the edges of the dough upwards, enclosing the filling, and form into a ball shape. Ensure the folded edges are on the bottom.
- Place the filled dough ball on a baking sheet lined with parchment paper, ensuring there is an inch of space between each.
- Once all are shaped, cover them with a clean kitchen towel and let them rest for a second rise, which should take about 20-30 minutes.

Baking:

- Preheat your oven to 190°C (375°F).
- Beat the egg yolk thoroughly.
- Using a brush, coat the top of each pogaca with the beaten egg yolk.
- Sprinkle nigella seeds over the top of each pogaca.
- Bake in the preheated oven for approximately 20 minutes or until they turn golden in color.

Post-Baking:

- After baking, remove the pogacas from the oven.
- Cover them with a damp kitchen towel and let them rest for about 15 minutes.


NOTES

- Yeast: Always ensure your yeast is fresh for optimal rising. Expired or old yeast can result in a dense dough. If using active dry yeast, consider proofing it first by dissolving it in warm (not hot) water with a pinch of sugar. It should become frothy in about 5-10 minutes.
- Dough Consistency: Aim for a soft and slightly sticky dough. If the dough is too dry, it won't rise well and will produce a dense pogaca. If it's too wet, add flour a little at time.

Rising Environment: Place your dough in a warm, draft-free place for rising. This could be in an off oven with the light on or near a warm spot in the kitchen. The ideal temperature for yeast to work is around 27°C (80°F). Ensure that the dough is covered to prevent a skin from forming on its surface.

Filling: Don't over-stuff. While it's tempting to add a lot of filling, too much can cause the dough to tear or not seal properly, leading to leaks during baking.


Shaping: Ensure that the sealed part is at the bottom to maintain the rounded shape of the pogaca.
Egg Wash: The egg yolk gives the pogaca a shiny, golden finish. For a richer color, you can add a teaspoon of milk to the egg yolk.


Baking: Monitor the pogacas toward the end of baking to ensure they don't overbrown.


Storage: If not consuming immediately, store the pogacas in an airtight container to maintain their softness.


Serving: Pogacas are best enjoyed warm. If you've stored them, consider reheating them slightly before serving.

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Nutrition Values:

Serving Size: 1
Calories: 86S
ugar: 0.7 g
Sodium: 127.9 mg
Fat: 3.9 g
Carbohydrates: 10.3 g
Protein: 2.4 g
Cholesterol: 13.8 mg