Turkish Pogaça Bread

Ingredients

• Dough:
• 3 teaspoons active dry yeast
• 1 ½ teaspoons white sugar
• 2 tablespoons warm milk
• 1 cup all-purpose flour, or more as needed
• 1 cup whole wheat flour
• ½ cup warm water, or more as needed
• ¼ cup vegetable oil
• ½ teaspoon salt
• 1 teaspoon salted butter, or as needed
• Filling:
• 1 cup crumbled feta cheese
• ½ bunch fresh parsley, chopped
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon chili powder
• Coating:
• 2 tablespoons milk, or as needed
• 1 teaspoon poppy seeds, or to taste

Step 1

Combine the yeast and sugar into warm milk and let it sit for about 5 minutes until it gets foamy and bubbly. In a large bowl, combine the flours, water, vegetable oil, salt, and your yeast mixture. Use a stand mixer with a dough hook if you have one, and knead until the dough feels soft and stretchy but not too sticky. If it’s too wet, sprinkle in a bit more flour; if it’s too dry, add a splash of warm water. Cover the bowl with a damp cloth and let the dough rest at room temperature for about 45 to 50 minutes so it can rise.

Step 2

While the dough is resting, preheat your oven to 350°F (175°C) and butter a baking tray. Mix together the feta, parsley, salt, pepper, and chili powder in a small bowl until everything is combined nicely. Once the dough has doubled in size, give it a quick knead for a couple of minutes, then divide it into 12 equal pieces. Roll each piece into a ball, then flatten it into a small circle about 2 to 3 inches across.

Step 3

Spoon some of the cheese filling into the center of each circle, then gather the edges up and pinch them together to form little bundles. Place them seam-side down on your prepared tray. Brush the tops with milk and sprinkle with poppy seeds for a little extra flavor and crunch. Pop them in the oven on the top rack and bake for 30 to 32 minutes, or until they’re beautifully golden. Let them cool a bit before digging in!