Pogaca (Turkish Stuffed Buns)

I saw this recipe on another blog (called giverecipe), from a Turkish lady.  Thought I would give it a shot.  They turned out really good, and the filling possibilities are endless really.  I followed the recipe as directed, but filled half of them with ham and cheese for the ‘kids version’ and I topped theirs with toasted sesame seeds rather than poppyseeds, I used the original for Alex and I.  These would be great stuffed with pizza fillings, other cheeses, meats, really whatever you like!  A keeper recipe for sure.  I have also seen this recipe using yogurt in the dough mixture, I may try this next time too.  I should note that next time I make them – I will make them smaller (as she does in her recipe) as I think they would be better with less dough and more filling, therefore, I will change this next time I make them, I made mine a little bigger this time.  Thanks for the recipe!

Mix sugar and yeast with milk. Combine all the dough ingredients including this milk mixture and mix them well. You can add a little more flour or mineral water if either of them is not enough. You should have a pliable and nonsticky dough. Cover it with a moist cloth and let it rest for 45 min.

Take a small piece from the dough and flatten it with your hands. You can do this on the counter. Put a tsp of cheese mixture on it and close it up folding the edges upwards like a bundle. Do the same for the rest of the dough. Place a parchment paper in a baking tray and place the pogacas on it. The folded side of pogacas should be at the bottom to have a ball shape.