Preparing Turkish Poğaça
Producing the Poğaça
Final spurt. The 90 minutes are over, the dough is ready, filling and egg yolk are prepared.
31. Take out the dough
We take off the towel from the dough and Voilà! It has multiplied in size (if it didn’t, put the towel back on and wait some more time). As soon as we touch it (or just wait a bit) it starts shrinking a little.
32. Knead a little
Maybe the dough has become a little crusty on top. Knead it again a little. If the yeast did a good job, the dough has a soft structure, looking a little like bread. Don’t knead it too much, or all the nice little air bubbles will disappear.
33. Take some dough
We pluck a piece of the dough, about the size of a walnut, and roll it in our hands to produce a little ball. We put it onto a surface that we have sprinkled with some flour before. Then we flatten it.
34. Place filling
We take a little bit of our filling (about one tea spoon full) and place it on the dough. After making Poğaça a couple of times, you’ll figure out the best amount of filling… if you use too little, the Poğaça might come out a bit bland; if you use too much, the Poğaça will rip open and the filling will ooze out.
35. Seal it off
We turn up the sides of the dough lump, producing a kind of small bread roll. Of course, you can vary the shape, and produce e.g. something like a little croissant. The only important thing is: It has to be completely closed. If there’s a hole, the cheese will come out during the baking process.
36. Repeat until dough is finished
We produce enough Poğaça to fill a whole baking tray.
37. Brush with egg yolk
Now we take the egg yolk and brush it on the Poğaça. That makes them nice and shiny when they’re baked.
38. Add sesame seeds
When they’re all brushed with yolk, we sprinkle some sesame seeds over them. This is tasty as well as decorative.
39. Ready for baking
The first load of Poğaça is now ready for baking! Put it on the baking tray (usign baking paper is a good idea) and put it into the oven. Bake them for about 10 – 12 minutes, until they are of a nice golden brown.
Done, delicious! Repeat steps 33 – 39 until all the dough is used up. We can’t keep fresh yeast dough for longer time, so we should use it all at once.
That’s it, we made Poğaça. Of course, they are most delicious when eaten hot and fresh. But you can also enjoy them cold. Keep them in a paper bag and they will stay fine for 3 or 4 days without losing aroma.
I hope you like them as much as I do.
Of course, you can experiment with various filling styles. In fact, I encourage you to. Why not use small cut pieces of Sucuk (Turkish garlic sausage), Pastırma (Turkish beef ham), or maybe even fried pork bacon? Why not fill with camembert cheese and serve them with lingonberry jam? Be creative!