Who doesn’t love the smell of freshly baked pastries at home? 😍 This fluffy, pillowy-soft Turkish poğaça (savory pastry) will win everyone’s heart at breakfast or tea time. Crispy outside, cloud-like inside – a bite-sized delight!
📝 Ingredients (Makes ~20 pieces)
🧂 For the dough:
- 🥛 1 cup warm milk
- 🫙 1 cup warm water
- 🌻 1 cup vegetable oil
- 🥚 1 egg (yolk for brushing, white goes in the dough)
- 🍬 2 tablespoons sugar
- 🧂 1 teaspoon salt
- 🍞 1 packet instant yeast (or fresh yeast)
- 🌾 6–6.5 cups flour (add gradually)
🧀 For the filling (optional):
- 🧀 White cheese or cottage cheese
- 🌿 Chopped parsley
👩🍳 Instructions
1️⃣ Prepare the Dough
- In a large bowl, mix warm milk, water, oil, egg white, sugar, and yeast.
- Stir until yeast dissolves.
- Add salt and gradually add flour, kneading into a soft, non-sticky dough.
- Cover the dough and let it rise in a warm place for 45–60 minutes. ⏳
2️⃣ Shape the Poğaças
- Divide the dough into walnut-sized balls.
- Flatten by hand, add filling in the center, and seal the edges.
- Shape and place them on a parchment-lined tray. 🖐️
3️⃣ Final Touch
- Brush with egg yolk and sprinkle sesame or black cumin seeds on top. 🥚🌿
- Bake in a preheated oven at 180°C (350°F) for 20–25 minutes until golden. 🔥
📝 Tips & Tricks
🔸 Use warm ingredients to help the dough rise beautifully.
🔸 Add flour slowly—aim for a soft, pliable dough.
🔸 Let shaped poğaças rest on the tray for 10 more minutes before baking for extra puffiness.
🔸 You can also try potato, olive, or mozzarella fillings for variation.
🧺 Serving Suggestions
Serve warm with a glass of Turkish tea or coffee. Add some olives, tomatoes, and cucumbers for a beautiful breakfast spread. 🍅🥒🫒 Perfect for brunches or afternoon tea!
💬 Final Thoughts
These soft and fluffy poğaças are a real crowd-pleaser! 💫 Once you try them, you’ll never want store-bought again. Whether plain or stuffed, this traditional Turkish pastry is a must-try! 😋
❓ Frequently Asked Questions (FAQ)
Can Turkish pogaca be frozen?
Yes! You can freeze pogaca after baking and reheat when needed.
What filling can be used in pogaca?
Cheese, potato, olives, minced meat, or plain versions are all delicious options.
Why is my pogaca not soft?
Using warm milk, proper yeast activation, and not overbaking are key for soft pogaca.
Can pogaca be made without yeast?
Yes, but yeast gives the traditional fluffy texture.
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