You guys, I just made the most epic Turkish pogaca ever, and seriously, my kitchen smells like a dream. The combo of feta cheese and parsley tucked inside this fluffy dough is the perfect vibe for a cozy evening snack!
I love creating recipes that offer a blend of tradition and taste, like this fluffy pogaca. Using all-purpose flour and the richness of plain yogurt, combined with the fluffiness brought by instant yeast, makes these Turkish-style pastries irresistible.
The mixture of feta cheese and fresh parsley adds a delightful savory taste, while a sprinkle of sesame or nigella seeds on top provides the perfect finishing touch.
Fluffy Pogaca Recipe Ingredients
- All-purpose flour: Provides structure and carbohydrates; base ingredient for pogaca.
- Plain yogurt: Adds moisture and a slight tang; promotes fluffiness.
- Vegetable oil: Keeps pogaca tender and moist with healthy fats.
- Eggs: Binder that enriches dough with protein and flavor.
- Instant yeast: Leavening agent that makes pogaca rise and fluffy.
- Sugar: Feeds yeast and adds a hint of sweetness.
- Feta cheese: Adds savory, tangy flavor with protein and calcium.
- Fresh parsley: Provides freshness and herbal notes; rich in vitamins.
Fluffy Pogaca Recipe Ingredient Quantities
- 4 cups all-purpose flour
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 packet (2 1/4 teaspoons) instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 cup warm milk
- 100g (about 3.5 ounces) feta cheese, crumbled
- 1 bunch fresh parsley, finely chopped
- Sesame seeds or nigella seeds (optional, for topping)
How to Make this Fluffy Pogaca Recipe
1. In a small bowl, combine the warm milk and sugar. Stir in the instant yeast and let it sit for 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, whisk together the yogurt, vegetable oil, and 1 egg. Once the yeast mixture is ready, add it to the bowl and mix well.
3. Gradually add the flour and salt into the wet ingredients, mixing until a dough forms. Knead the dough for about 10 minutes until it is smooth and elastic.
4. Cover the dough with a clean cloth or plastic wrap and let it rise in a warm place for about 1 to
1.5 hours, or until it doubles in size.
5. In a separate bowl, combine the crumbled feta cheese and chopped parsley to make the filling.
6. Once the dough has risen, punch it down to release the air. Divide the dough into small, equal-sized balls.
7. Flatten each ball slightly and place a small amount of the feta and parsley filling in the center. Fold the dough over the filling to form a ball or a half-moon shape, sealing the edges well.
8. Place the filled dough pieces on a baking sheet lined with parchment paper, leaving some space between each piece.
9. Beat the remaining egg and brush it over the tops of the pogaca. Sprinkle with sesame seeds or nigella seeds if desired.
10. Bake the pogaca in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown. Allow to cool slightly before serving.
Fluffy Pogaca Recipe Equipment Needed
1. Small bowl
2. Large mixing bowl
3. Whisk
4. Mixing spoon or spatula
5. Measuring cups and spoons
6. Clean cloth or plastic wrap
7. Separate bowl for filling
8. Baking sheet
9. Parchment paper
10. Rolling pin or your hands to flatten dough
11. Pastry brush
12. Oven
FAQ
- Q: Can I use active dry yeast instead of instant yeast?
A: Yes, but you’ll need to activate it first in warm milk with a pinch of sugar for 5-10 minutes until foamy before adding to the other ingredients. - Q: Can I substitute Greek yogurt for plain yogurt?
A: Yes, Greek yogurt can be used, but you may need to thin it slightly with milk or water to match the consistency of plain yogurt. - Q: How do I know when the dough has risen enough?
A: The dough should double in size, which typically takes about 1 to 1.5 hours in a warm environment. - Q: Is there a suitable substitute for feta cheese?
A: You can use ricotta or cottage cheese for a milder flavor, or even goat cheese for a different taste profile. - Q: Can I freeze pogaca after baking?
A: Yes, once cooled, you can freeze pogaca in airtight containers for up to 3 months. Reheat in the oven before serving. - Q: What can I use instead of fresh parsley?
A: Dried parsley can be used, but reduce the amount to about 1 tablespoon, or you can use other herbs like dill or chives for different flavors.
Fluffy Pogaca Recipe Substitutions and Variations
- All-purpose flour: You can substitute with whole wheat flour for a denser texture or a gluten-free flour blend for a gluten-free option.
- Plain yogurt: Swap with Greek yogurt for a tangier taste or sour cream for a similar consistency.
- Vegetable oil: Substitute with olive oil for a richer flavor or melted butter for a more buttery taste.
- Feta cheese: Replace with ricotta for a milder flavor or goat cheese for a tangy alternative.
- Fresh parsley: Use fresh dill or cilantro as an alternative herb for a different flavor profile.
Pro Tips
1. Proofing the Yeast: Make sure the milk is warm, around 100°F to 110°F (37°C to 43°C), to effectively activate the yeast without killing it. If the yeast doesn’t froth, it may be inactive, and you should start with a new packet to ensure your dough rises.
2. Dough Consistency: Adjust the amount of flour slightly based on your dough’s consistency. Humidity and other factors can affect how the dough comes together. The dough should be soft but not sticky, so add a little more flour or milk as needed to achieve the right texture.
3. Filling Variations: Enhance the flavor by adding a pinch of black pepper or a sprinkle of red pepper flakes to the feta and parsley filling for an extra kick. You can also experiment with other herbs like dill or mint.
4. Sealing Technique: Ensure that the edges of the dough are sealed well around the filling to prevent the cheese from oozing out during baking. A light pinch and twist of the dough edges can help secure the seal.
5. Final Rise: After shaping and filling, let the pogaca rest for an additional 10-15 minutes on the baking sheet before baking. This second proofing helps achieve a lighter, fluffier texture in the final bake.
Fluffy Pogaca Recipe
My favorite Fluffy Pogaca Recipe
Equipment Needed:
1. Small bowl
2. Large mixing bowl
3. Whisk
4. Mixing spoon or spatula
5. Measuring cups and spoons
6. Clean cloth or plastic wrap
7. Separate bowl for filling
8. Baking sheet
9. Parchment paper
10. Rolling pin or your hands to flatten dough
11. Pastry brush
12. Oven
Ingredients:
- 4 cups all-purpose flour
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 packet (2 1/4 teaspoons) instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 cup warm milk
- 100g (about 3.5 ounces) feta cheese, crumbled
- 1 bunch fresh parsley, finely chopped
- Sesame seeds or nigella seeds (optional, for topping)
Instructions:
1. In a small bowl, combine the warm milk and sugar. Stir in the instant yeast and let it sit for 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, whisk together the yogurt, vegetable oil, and 1 egg. Once the yeast mixture is ready, add it to the bowl and mix well.
3. Gradually add the flour and salt into the wet ingredients, mixing until a dough forms. Knead the dough for about 10 minutes until it is smooth and elastic.
4. Cover the dough with a clean cloth or plastic wrap and let it rise in a warm place for about 1 to
1.5 hours, or until it doubles in size.
5. In a separate bowl, combine the crumbled feta cheese and chopped parsley to make the filling.
6. Once the dough has risen, punch it down to release the air. Divide the dough into small, equal-sized balls.
7. Flatten each ball slightly and place a small amount of the feta and parsley filling in the center. Fold the dough over the filling to form a ball or a half-moon shape, sealing the edges well.
8. Place the filled dough pieces on a baking sheet lined with parchment paper, leaving some space between each piece.
9. Beat the remaining egg and brush it over the tops of the pogaca. Sprinkle with sesame seeds or nigella seeds if desired.
10. Bake the pogaca in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown. Allow to cool slightly before serving.
