POĞAÇA | TURKISH SAVOURY BREAD

Ingredients

• 440 gplain flour
• 7 ginstant active dry yeast
• 80 gthick plain yoghurt, at room temperature
• 1egg, at room temperature
• 120 mlolive oil
• 120 mlwarm milk
• 5 gsalt
• 12 gsugar
• 150 gcrumbled feta
• 15 gfresh parsley, finely chopped
• 45 golives, chopped
• 1egg yolk
• a pinch (about 0.3 g)turmeric powder
• 15 mlmilk
• 18 gnigella or sesame seeds
• as neededextra oil, for greasing
• as neededextra flour, for dusting

Instructions

1. 1

   Mix dry ingredients

   In a large bowl, combine the flour, yeast, salt and sugar.

2. 2

   Combine wet ingredients

   Mix the yoghurt, warm milk and olive oil together, then beat in the egg.

3. 3

   Bring dough together

   Add the liquid mixture to the flour and bring everything together into a dough.

4. 4

   Knead the dough

   Turn the dough out onto a lightly floured surface and knead until smooth and silky. It may feel a little sticky; pull an edge towards the middle and fold it in, then use lightly oiled fingers to shape the dough into a ball.

5. 5

   Leave to rise

   Oil a bowl, place the dough inside and rub a little oil over its surface. Cover with a tea towel or cling film and leave to rise for 1 hour, or until doubled in size.

6. 6

   Make the filling

   Mix the crumbled feta with the chopped parsley and olives in a bowl.

7. 7

   Divide the dough

   Gently flatten the risen dough to release some air, then bring it together. Divide it into 12 equal pieces and roll each piece into a ball.

8. 8

   Fill and seal

   Use your fingers to make a small cup in one ball of dough. Add 1 tablespoon of filling, bring the edges over it and pinch to seal, then gently roll the filled dough into a ball.

9. 9

   Shape the petals

   On a lightly floured surface, roll or pat the ball into a circle about 10 cm (4 inches) across. Cut slits about 4 cm (1½ inches) long in four directions, then cut another slit of the same length in the middle of each quarter to make eight sections. Turn each pair of sections towards one another and gently press their tips down to form petals. For easier shaping, transfer the flattened dough to the baking tray before cutting the slits.

10. 10

    Repeat shaping

    Repeat the filling and shaping steps with the remaining dough balls.

11. 11

    Glaze and rest

    Lightly whisk the egg yolk, 15 ml milk and turmeric together. Brush the tops with the mixture, sprinkle nigella or sesame seeds in the middle, and leave the shaped breads to rest for 20 minutes.

12. 12

    Bake the poğaça

    Preheat the oven to 180°C. Bake the breads for 25–30 minutes, until light golden brown, then take them out and serve warm.

What is poğaça?

Poğaça is a Turkish savoury bread or pastry commonly enjoyed at breakfast or with tea. Yeast-raised versions, like this one, have a soft bread-like crumb, while versions leavened with baking powder or bicarbonate of soda are more pastry-like.

This version combines a pillowy dough with a salty, herby feta filling. Its flower shape makes each portion easy to pull apart and gives the filling a little space to peek through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 263 calories, 7g protein, 30g carbs, 13g fat.

Most of the carbohydrates come from the flour, while olive oil and feta provide much of the fat; the feta, egg and flour contribute protein. Pair a poğaça with fresh vegetables or salad to add freshness and balance the plate.

A soft, enriched dough

Yoghurt, milk, egg and olive oil enrich the dough and help keep it tender. Bringing the wet and dry ingredients together before kneading helps make an even dough.

Knead until the surface feels smooth and silky. A slight stickiness is expected, so use a light dusting of flour rather than working in a lot more.

Feta, herbs and olives

Feta: Crumble it finely so it combines easily with the other filling ingredients and fits neatly inside each dough portion.

Parsley and olives: Chopped pieces distribute more evenly through the cheese, giving each bite a mix of salty and fresh flavours.

Sealing the filling

Cup the dough in your fingers and keep the centre thick enough to hold the filling. Pinch the edges firmly together before rolling the filled piece into a ball, so the filling is enclosed.

Use about 1 tablespoon of filling per bread. Overfilling can make the seam harder to seal and the petals harder to shape.

Making the flower shape

Pat each filled ball into a circle about 10 cm across, then cut it into eight sections with the slits described in the method. Turn neighbouring sections towards one another and press their tips gently to create the petals.

Cutting the slits on the baking tray can help the soft dough keep its shape. Keep the cuts clear of the centre so the filled bread stays together.

Rise, rest and bake

Give the dough about 1 hour to rise, checking that it has doubled rather than relying on the clock alone. Room temperature affects how quickly yeast dough rises.

After shaping, the 20-minute rest gives the dough time to relax before baking. Bake at 180°C for 25–30 minutes and look for a light golden colour on top.

Serving poğaça

Serve these breads warm, when the crumb is soft and the feta filling is fragrant. Turkish tea is a natural companion, as are olives, sliced tomatoes or cucumber on a breakfast platter.

They also work as a savoury snack on their own. If serving as part of a meal, add fresh vegetables or a simple salad for contrast.

Recipe notes & tips

• Bring the egg and yoghurt to room temperature so they mix smoothly into the dough.
• Use warm, not hot, milk when mixing the dough with the yeast.
• Keep your hands lightly oiled when shaping sticky dough.
• Chop the parsley and olives finely so the filling is easy to portion.
• Transfer the flattened dough to the baking tray before cutting the flower slits if it is difficult to move afterwards.
• Begin checking the breads at 25 minutes and remove them when they are light golden brown.

Variations

• More herbs: Add finely chopped dill alongside the parsley for a different fresh note.
• Different cheese: Replace some of the feta with another crumbly cheese, keeping the filling amount similar.
• Seed topping: Use nigella seeds, sesame seeds or a mix of both.
• Olive-free filling: Leave out the olives for a milder feta and parsley centre.
• Spiced filling: Add a little chilli flakes to the feta mixture for gentle heat.

Common mistakes to avoid

• Adding too much flour: The dough can turn dense; dust the surface lightly and tolerate a little stickiness.
• Skipping the first rise: The dough needs about 1 hour, or until doubled, to develop its light texture.
• Overfilling: Too much filling can break the seal; use 1 tablespoon for each piece.
• Loose seams: Pinch the dough edges firmly together before rolling each filled portion into a ball.
• Cutting too close to the centre: Leave the middle intact so the flower sections remain attached.
• Overbaking: Check at 25 minutes and take the breads out once they are light golden brown.

How to store

Keep cooled poğaça in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Reheat from room temperature in a 160°C oven until warmed through; thaw frozen breads before reheating for a more even result.

Frequently asked questions