Dill and Carrot Poğaça
Ingredients
- 5 cups flour
- 1 cup warm milk
- 1/2 cup vegetable oil
- 1/2 cup warm water
- 125 grams butter
- 1 packet instant yeast
- 2-3 teaspoons salt
- Half bunch dill
- Quarter bunch parsley
- 1-2 grated carrots (juice squeezed out)
Preparation
Sift the flour into a mixing bowl, add instant yeast and salt, and mix well.
Add finely chopped dill, parsley, and grated carrot, and stir with a spoon.
Add the liquid ingredients and softened butter, then knead until you have a smooth, non-sticky dough.
Cover the bowl with stretch film and let it rise for 45 minutes.
After rising, knead the dough again for 1-2 minutes on a work surface.
Shape the dough into a roll and cut it into mandarin-sized pieces.
For filled poğaça, place cheese in the center of each piece and seal it; alternatively, make them plain.
Place the shaped poğaça on a baking sheet lined with parchment paper.
Brush with egg yolk and sprinkle with sesame or nigella seeds if desired.
Bake in a preheated oven at 180°C for 20-30 minutes.
After baking, cover with a damp cloth and let rest for 15 minutes before serving.
Notes
For better flavor, let the shaped poğaça rest on the tray for 15 minutes before baking.
