Turkish Corn Flour Poğaça
Ingredients
- 125 grams margarine or butter (room temperature)
- 1 tea glass vegetable oil (100 ml)
- 1 tea glass yogurt
- 2 eggs (reserve one yolk for topping)
- 1.5 packets baking powder
- 1 teaspoon salt (not heaping)
- 1 tablespoon vinegar
- 2 water glasses corn flour (400 ml)
- 2.5 to 3 water glasses flour (add gradually)
Filling
- white cheese
- a pinch of parsley
Topping
- egg yolk (reserved)
- nigella seeds
- sesame seeds
Preparation
Ensure all ingredients are at room temperature.
In a mixing bowl, combine all ingredients except corn flour, flour, and baking powder; mix with hands. Add corn flour and baking powder, then gradually add flour to knead a soft dough that does not stick to hands. Stop adding flour when the dough comes together and do not over-knead.
Take pieces slightly larger than a walnut, roll into balls, flatten with hands, add the filling, seal, and place seam side down on a greased or parchment-lined baking sheet. Shape as desired; this yields about 22 pieces.
Brush the tops with the reserved egg yolk, use a patterned cutter to lightly score the top, and sprinkle with nigella seeds and sesame seeds.
Bake in a preheated 180°C fan oven until golden brown.
Notes
Tea glass measurement is 100 ml.
Water glass measurement is 200 ml.
