Pogaca is traditional Turkish bread . Its soft and buttery and filled with many different things usually cheeses but sometimes ground beef,olives,potato,pastrami and sausage.Today mine is filled with feta cheese and parsley.
Pogaca is usually eaten for breakfast or with afternoon tea. My family and I love having it for breakfast but it works really well for lunch too.
One of my favorite thing about this recipe is that the bread stays super soft for a few days. In my house its rare to find any after a few days but if I’m lucky they’re still really soft.
I’ve also baked double batches of these and frozen them . They freeze really well. I pull them out of the freezer and pop them into the microwave and they taste freshly baked!
- 1/4 cup water
- 1 tbsp yeast
- 1 tbsp salt
- 1 tbsp sugar
- 1/2 cup melted butter
- 2 whole eggs plus one yolk
- 4 tbsp yogurt
- 3 cups all purpose flour
- sesame seeds
- 1/2 cup finely chopped parsley
- 1 1/2 cups feta cheese
Preheat oven to 350º
- Combine yeast,water and sugar.
- Stir in yogurt,butter,salt,2 eggs and flour.
- Knead the dough until it comes together .Cover and let rise for one hour.
- In a separate bowl combine feta and parsley for filling.
- Divide the dough into 18 pieces balls. Gently flatten each ball of dough and fill with a teaspoon of the cheese filling.
- Lightly brush the top of each pogaca with remaining egg yolk and sprinkle with sesame seeds.
Bake for 40-45 minutes or until golden brown.