Fluffy poğaça at home: our counter recipe for your kitchen
A soft yoghurt and butter dough with a cheese filling. Quantities for 16, the steps and the secret to keeping them soft.
We adapted the recipe of our morning star, the cheese poğaça, for home kitchens. The secret is yoghurt and patient proofing.
For 16
- 500 g flour, 1 sachet instant yeast
- 1 cup warm milk, 3 tbsp yoghurt
- 125 g melted butter, 1 egg (yolk for brushing)
- 1 tsp salt, 1 tsp sugar
- Filling: 200 g white cheese, half a bunch of parsley
Method
Mix milk, yeast and sugar; rest 10 minutes. Add yoghurt, butter, egg white and salt; add flour gradually to a soft dough. Rest 1 hour, shape, fill, rest 20 minutes, brush with yolk, sprinkle nigella and bake at 190 °C for 20–22 minutes.
To keep them soft
Cover with a clean cloth straight from the oven.
