Poğaça turns to stone the next day because the fat and acid in the dough are out of balance. Yoghurt solves both: the acid loosens the gluten and the fat holds the moisture. Poğaça made with milk rises higher but hardens sooner.
Ingredients
For the dough
For the filling
For the top
Method
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Wake the yeast
Mix the warm milk, sugar and yeast and leave for 10 minutes; it should foam.
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Knead the dough
Add the yoghurt, oil, egg and salt, then the flour a little at a time to make a soft dough. Knead for 10 minutes.
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Prove
Cover and leave somewhere warm for 1 hour, until doubled.
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Make the filling
Mix the cheese and parsley.
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Shape
Take walnut-sized pieces of dough, open them in your hand, add filling, close and roll them.
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Arrange
Space them out on a lined tray and rest for 15 minutes.
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Bake
Brush with egg yolk, scatter with sesame and nigella seeds and bake at 180 degrees for 25 minutes.
Tips
- Do not knead the dough firm; poğaça dough should be soft enough to cling slightly to your hand.
- Leave space on the tray, as they spread in the oven and stick together.
- Cover them with a clean cloth as they come out of the oven; the steam keeps them soft.
Nutrition
Values are per serving and approximate.