Turkish Poğaça with Cheese and Olive Filling
Ingredients
Dough
- 1 cup warm water
- 1 cup milk
- 1 cup vegetable oil
- 50 grams butter
- 2 eggs
- 1 tablespoon instant yeast
- 3 teaspoons sugar
- 1 teaspoon salt
- 8 cups flour (add gradually, may need adjustment)
Filling
- White cheese
- Olive spread
Preparation
For the dough, place warm water, sugar, and yeast in a deep bowl
Add 3 tablespoons flour, stir with a spoon, and let it rest for 5 minutes for pre-fermentation
Warm vegetable oil and milk in a saucepan on the stove, ensuring it is not hot to avoid killing the yeast
After 5 minutes, add the milk and oil mixture to the fermented yeast mixture
Separate the egg whites and yolks, set yolks aside for topping and add whites to the mixture
Add salt and 8 cups flour, knead a little
Add 50 grams room temperature butter and continue kneading until the dough is smooth and non-sticky
Cover the dough and let it rise in a warm place for 40 minutes
Tear off tangerine-sized pieces from the risen dough and roll them with your palm
Slightly open the dough pieces with fingertips, add cheese or olive spread, close them, and press the center with the side of your hand to shape like lips
Arrange the poğaça on a tray, cover with a clean cloth, and let them rise for 30 minutes if warm or 1 hour if cool
Brush with egg yolks before baking
Bake in a preheated 180-degree oven until golden brown
Tips
Ensure milk and oil are only warmed, not hot, to protect the yeast
Shape the dough to resemble lips as described for authentic appearance
