Poğaça is a generic name for savory pastries. Previously, I published a no-yeast version of poğaça with dill and feta cheese which was tender and more crunchy. In this version the the texture is quite similar to soft yeast rolls. Super super soft, buttery, and full with your desired filling. And for filling you can use whatever you want, whatever you have on your hand. You can use vegetables, like potato, mushroom, spinach, leek, onion, cabbage. Cheeses like feta, mozzarella, kashkaval or you can use your choice of ground meat.
This time I used mixture of ground beef, onion, diced potatoes, and herbs for some of them and rest of them was filled with diced sun-dried tomatoes, feta cheese, and herbs. Yes, I like to use different flavors together! :)
Everytime you can change your filling, but I highly recommend you to try dough recipe! It’s soft as pillow, rich, buttery, and so tasty even by itself.
INGREDIENTS
-Yields 20 large pogaca-
550 – 600 gr all-purpose flour, add gradually
240 ml warm milk
100 ml yogurt, at room temperature
2 egg yolks
3 tbsp unsalted butter, soft, at room temperature
1 pk. instant dry yeast
1 tsp sugar
1 1/2 tsp salt
1 egg (for egg wash)
Sesame seeds, nigella seeds, poppy seeds etc. (optional)
INSTRUCTION
1- Mix sugar and dry yeast into the warm milk and wait until you see foams on the top.
2- Add all other ingredients to a bowl of stand mixer, pour milk and yeast mixture inside the bowl and start mixing with the dough hook attachment in low speed.
3- The dough should be soft and a little sticky, so don’t add more flour than needed.
4- Cover the bowl with a plastic wrap and let rest for proofing. It should be double in size after an hour.
5- Take the dough on a pastry mat divide it into pieces, I divided 20, you can make them smaller. Keep in mind they will proof again before and while baking.
6- Flatten the dough pieces with your hand or roller pin. Don’t roll them too thin they need some extra room for rising.
7- Put your filling on it and bring together the edges. Pinch well to seal it.
8- Place the prepared pogacas on a parchment paper lined pan. When all pogacas are done, cover the pan with a kitchen towel and let rolls rest for 25-30 minutes.
9- Preheat the oven to 350 F.
10- Brush the rolls with egg wash, sprinkle sesame and nigella seeds on the top.
11- Bake until golden brown, about 20-25 minutes.
12- When they are baked take them from the oven and cover them with a kitchen towel. They will keep their softness.
13- Enjoy when they are warm!
