Turkish Pogaça - Method 2

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Pogaça (pronounced: POH (rhymes with 'go"...AH (soft 'a' sound)....CHA (as in 'chair') is a very old family of breads found across the Balkans, Hungary and Turkey. Its roots go back to the Roman panis focacius, and the tradition of hearth-baked flatbreads. Over time, it has developed into many distinct styles, from the plain bread-like rounds to filled savoury pastries. 

In Turkey, the classic filling is white cheese or feta with parsley. Other fillings include olives, potatoes, minced meat, and combinations with herbs like dill or spring onion. 

Our Pogaça is in a very normal Turkish bakery style; an unfilled bun folded into a half-moon or crescent shape. 

The appeal of the 'D' shaped Pogaça comes from the dough itself and toppings such as sesame or nigella seeds. Some versions are leavened with baking powder, giving a tender, short-crust style crust. 

Half-moon Pogaça are often served for breakfast or tea, alongside Turkish tea. 

INGREDIENTS

500 gms strong white bread flour

100 gms sunflower oil

80 gms Greek full-fat yoghurt

250 gms milk

10 gms caster sugar

8 gms fine sea salt

55 gms beaten egg (one medium egg)

7 gms of instant active yeast. 

Topping: egg/milk wash and sesame and/or nigella seeds (çörek otu)

METHOD

Combine the milk, water, yeast and sugar and let it sit for a few minutes to activate. 

Add the yoghurt, oil and salt to the yeast mixture. Mix well. 

Gradually add the flour and knead for about 10 minutes until you have a smooth, soft but slightly tacky dough. The dough should be very soft. 

Place in a lightly-oiled bowl,. cover and leave in a warm place until it has doubled in volume. 

Tip the dough gently onto a lightly floured board. Weigh and divide into 10 equal sized portions.

Form into balls. 

 Take each one in turn and flatten into a small circle (about 10 cms in diameter).

Fold each circle in half to create a 'D' shape. 

Press the edges together with your fingers to seal well. You can use the tines of a fork to ensure they stay sealed during baking. 

Place the Pogaça on a prepared baking tray. Cover and let them rest for another 25 - 30  minutes. 

Preheat the oven to 180⁰C (Conventional) / 356⁰F  and slightly less for a fan oven.

Brush the tops with the egg/milk wash. Leave for a couple of minutes and then brush them again. Sprinkle with the seeds. 

Bake for 20 minutes or until they are deep golden brown. 

Cool on a tray. 

If you are adding fillings, these should be added after the first proof and when you are shaping into the 'D'.