Potato filling on its own is bland; what saves it is fried onion and spice. Be generous with the trio of pepper flakes, oregano and black pepper. Crush the potato roughly too, because a purée texture disappears inside the poğaça.
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.
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Knead the dough
Add the yoghurt, oil, egg and salt, work in the flour a little at a time and knead for 10 minutes.
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Prove
Cover and leave somewhere warm for 1 hour.
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Make the filling
Fry the onion in butter for 8 minutes, mix with the crushed potato and the spices and cool.
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Fill
Open out the pieces of dough, add filling, close and roll them.
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Bake
Arrange on a tray, rest for 15 minutes, brush with egg yolk, scatter with sesame seeds and bake at 180 degrees for 25 minutes.
Tips
- Do not be mean with the spice; potato filling without it is completely tasteless.
- Boil the potatoes in their skins, as peeled ones take up water and the filling turns runny.
- Do not put the filling into the dough warm, as the steam slackens it.
Nutrition
Values are per serving and approximate.