Poğaça

Ingredients

• 3 1/2 cups all-purpose flour
• 1/2 cup plain yogurt
• 1/2 cup lukewarm milk
• 1/2 cup vegetable oil
• 1 egg, plus 1 egg yolk for brushing
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 200g feta cheese, crumbled
• 1/4 cup chopped fresh parsley
• Sesame or nigella seeds, for topping

Before you cook

• Stir the yeast and sugar into the lukewarm milk and let it stand until foamy, about 10 minutes.
• Whisk the yogurt, oil and egg together in a large bowl.
• Stir in the foamy yeast mixture.
• Add the flour and salt, mixing and then kneading by hand for 8 minutes into a soft, smooth dough.
• Cover the dough and let it rise in a warm place until doubled, about 1 hour.
• Mash the feta with the chopped parsley in a small bowl.

Steps

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
2. Punch down the risen dough and divide it into 12 equal pieces.
3. Flatten one piece into a disc about 4 inches across.
4. Spoon a tablespoon of the feta filling into the center.
5. Fold the edges of the disc up over the filling and pinch them closed, then roll gently into a smooth ball.
6. Place the filled ball seam-side down on the baking sheet.
7. Shape the remaining dough and filling the same way, spacing the buns apart.
8. Brush each bun with the egg yolk.
9. Scatter sesame or nigella seeds over the tops.
10. Bake for 20 to 22 minutes, until deep golden brown.
11. Cool the poğaça on the sheet for 5 minutes before serving warm.