Turkish Pogaca

READY IN: 1hr 40mins
Recipe by gutyan

This is a nice MediterraneaF touch for your brunch or your teatime. freshness lasts for at least 3 days.

Top Review by mianbao

These are very good! The recipe is a bit vague as to how to make them, but if you know how to make yeast bread, just do it the same way. I found that the dough came together nicely with about 1 1/2 tablespoons less than the full 600 g flour. I got 1,105 grams dough, and made 18 35-g buns with filling, and used the rest for a filled loaf. I did let the shaped breads rise until double before baking. I improvised with the filling a bit, using a lot more parsley, feta and some cream cheese. I think the original amounts for the filling would result in very sparcely filled bread, or not be enough for everything. I didn't use the egg wash glaze, but they baked up nicely golden. Thank you for the recipe. They were so light and tasty, I'm thinking about other fillings now.

Ingredients Nutrition


  1. Mix everything together except the egg yolk.
  2. Wait for 1 hour for batter to double.
  3. Make small rounds as big as half of your palm.
  4. Press it with your fingers to make it as big as your palm.
  5. Mix feta cheese and parsley.
  6. Put the mixture into these small rounds and close it and round it again.
  7. Place it on the oiled oven sheet.
  8. Brush all the batch with the egg yolk.
  9. Place it in the preheated oven for 30-40 minutes in 350°F.
  10. Put poppyseed on the batch as desired.

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