Turkish Pogaca Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">150g unsalted butter, cold and cubed</li><li class="ingredients-single-item">150g full-fat Greek yogurt</li><li class="ingredients-single-item">1 large egg (plus 1 extra for egg wash)</li><li class="ingredients-single-item">7g instant dry yeast (1 packet)</li><li class="ingredients-single-item">2 tsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g feta cheese, crumbled</li><li class="ingredients-single-item">100g cottage cheese (or kasar cheese)</li><li class="ingredients-single-item">1 small bunch fresh parsley, finely chopped</li><li class="ingredients-single-item">1 tsp black pepper</li><li class="ingredients-single-item">For topping:</li><li class="ingredients-single-item">1 egg yolk, beaten with 1 tbsp milk</li><li class="ingredients-single-item">1 tbsp sesame seeds or nigella seeds</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the dough. In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. The sugar helps activate the yeast while the salt enhances flavor and strengthens the gluten structure.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the cold cubed butter to the flour mixture and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. Using cold butter is crucial as it creates steam pockets during baking, resulting in those beautiful flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the Greek yogurt, one egg, and olive oil until smooth. The acidity in yogurt helps tenderize the gluten, creating a softer texture in the final pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Make a well in the center of the flour mixture and pour in the yogurt mixture. Stir gently with a wooden spoon until the dough starts to come together, then turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be soft but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rest in a warm place for about 1 hour, or until it has doubled in size. This slow rise develops flavor and improves texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the dough is rising, prepare the filling. In a medium bowl, combine the crumbled feta, cottage cheese, chopped parsley, and black pepper. Mix well and set aside. The combination of cheeses provides both creaminess and tangy flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the dough has doubled, gently punch it down to release the air. Divide the dough into 12 equal pieces (about 60-65g each). Keep the pieces covered with a kitchen towel as you work to prevent them from drying out.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Take one piece of dough and flatten it into a circle about 10-12cm in diameter. Place a heaped tablespoon of filling in the center. Carefully bring the edges up and over the filling, pinching to seal completely. Place seam-side down on your work surface and gently shape into a slightly flattened ball. Repeat with remaining dough and filling.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Arrange the pogaca on the prepared baking sheet, leaving about 2-3cm between each one to allow for expansion. Cover loosely with a kitchen towel and let rest for 15-20 minutes for a final proof.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Brush the tops generously with the egg yolk and milk mixture, which will give your pogaca that beautiful golden color. Sprinkle with sesame or nigella seeds for flavor and decoration.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 22-25 minutes, or until the pogaca are puffed and golden brown. You'll know they're done when the bottoms sound hollow when tapped.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Transfer to a wire rack and let cool for 10 minutes before serving. Pogaca are best enjoyed warm, when the exterior is still crisp and the filling is soft and melty. Store any leftovers in an airtight container for up to 3 days, or freeze for up to 1 month and reheat in a 160°C oven for 10 minutes to restore their texture.</li></ol>