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!
Also for the oven conversion (350 F)
Yumuşacık Poğaça (Courtesy of Giverecipe.com)
For its dough:
– 4 cups flour
– ¼ cup warm milk
– 1 tbsp dry instant yeast
– ½ cup vegetable oil
– 1 tbsp sugar
– 1 tsp salt
– ¾ cup mineral water
For its filling:
– Half bunch of parsley
– 1 ½ cup feta cheese
For coating their top:
– 1 egg yolk
– Poppy seeds
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.
Chop the parsley and mix it with cheese
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.
Preheat the oven at 180C/350F – Bake (25-30 mins) until nicely browned on the top