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TurkishAuthentic Cuisine

Poğaça

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Poğaça

Poğaça is a beloved Turkish pastry that graces breakfast tables and bakery shelves alike. Originating from the rich culinary traditions of Turkey, it is a staple during breakfast or as a delightful midday snack. While bakeries churn out these golden parcels by the dozen, home cooks prepare them with a personal touch, adjusting the salt and embracing the richness of butter in each batch. This recipe captures the essence of how Turkish families have long enjoyed it, adding warmth and comfort to their daily routines.

Biting into a poğaça should reveal a soft, buttery texture that melts in your mouth, with a savory tang from its feta filling. The dough is tender and rich, enveloping the salty cheese in a harmonious balance that is both satisfying and comforting. Enjoy them freshly baked, with a cup of Turkish tea, for an authentic taste of a Turkish breakfast tradition. Each bite is a reminder that the best flavors are often the simplest, crafted with care and enjoyed with good company.

Ingredients

  • 500 gflour
  • 100 gbutter
  • 200 mlmilk
  • 1egg
  • 7 gyeast
  • 1 tspfine sea salt
  • feta filling — optional

Method

  1. In a large mixing bowl, combine 500 g of flour, 7 g of yeast, and 1 tsp of fine sea salt. Mix these dry ingredients together thoroughly to ensure the yeast is evenly distributed throughout the flour.
  2. In a small saucepan, melt 100 g of butter over low heat. Once melted, remove from heat and add 200 ml of milk, stirring to combine. Ensure the mixture is warm but not hot, as this will help activate the yeast without killing it.
  3. Create a well in the center of the dry ingredients and pour in the warm milk and butter mixture. Crack the egg into the bowl and mix everything together using your hands or a wooden spoon until a sticky dough forms.
  4. Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. The dough should bounce back slightly when pressed with a finger.
  5. Place the kneaded dough back into the mixing bowl and cover it with a clean kitchen towel. Let it rise in a warm, draft-free area for about 1-2 hours, or until it has doubled in size. The dough should feel airy and light when gently pressed.
  6. Once the dough has risen, gently punch it down to release the air. Divide it into equal portions, about the size of a small egg. Flatten each portion slightly and place a spoonful of feta filling in the center. Fold the dough over the filling and pinch the edges to seal, forming a small, round bun.
  7. Preheat your oven to 180°C (356°F). Arrange the filled dough balls on a baking sheet lined with parchment paper, leaving space between each one. Brush the tops with a little milk or beaten egg for a golden finish.
  8. Bake in the preheated oven for about 20-25 minutes, or until the poğaça are golden brown and have a slightly firm crust. The aroma should be rich and buttery, with a hint of yeast.
  9. Remove the poğaça from the oven and transfer them to a wire rack to cool slightly. This allows the crumb to set properly, ensuring a soft interior.
  10. Serve the poğaça warm, ideally as part of a shared meal. They are perfect for breakfast or as a savory snack throughout the day.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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