Turkish Pogaca (With 3 Fillings)

5 from 1 vote
Jump to RecipeComment

This post may contain affiliate links.

If you’re looking for an easy, flavorful breakfast pastry that brings a touch of Mediterranean magic to your table, this Pogaca recipe is the perfect choice. With their soft, pillowy dough and different fillings, they’re ideal for any occasion, whether you’re enjoying them as a breakfast on-the-go or serve them for brunch.


A plate of freshly baked golden-brown Turkish Pogaca, soft and fluffy, filled with feta cheese.


 

Turkish cuisine offers a wide array of dough work recipes including breads, buns and more. From classic simit and bazlama to biberli ekmek (Hatay pepper paste bread) and Ramazan pide, the variety of breads and buns is really something.

Today I’m going to show you how to make pogaca, a Turkish fluffy pastry stuffed with savory or sweet filling. The best part? This recipe is simple enough for even novice bakers to master!


What is Pogaca?

Poğaça is a traditional Turkish pastry known for its soft, fluffy dough and a variety of savory or sweet fillings. Often enjoyed as a snack or breakfast item, this pastry is beloved in Turkish cuisine for its versatility and simplicity. The dough, typically made from flour, yeast, water, and milk, results in a tender texture that is both airy and slightly crisp on the outside.

Poğaça is commonly filled with ingredients like cheese, herbs, and olives, giving each bite a delicious burst of flavor. Its comforting taste and easy preparation make it a favorite across Turkey and beyond. Other pogaca flavors are potatoes, plain or even chocolate!

A plate of freshly baked golden-brown  Turkish pastries, filled with savory flavors

Ingredients

Dough:

  • Egg White: Adds structure to the dough, making it light and fluffy once baked.
  • Warm Milk: Helps activate the yeast and makes the dough soft. Using warm milk gives these buns a more tender crumb.
  • Warm Water: Combines with milk to hydrate the dough and give it the right consistency. Warm water helps activate the yeast as well.
  • Instant Yeast: This is the key to helping the dough rise quickly and evenly. Make sure to use instant yeast so the dough comes together easily.
  • Sugar: A small amount of sugar feeds the yeast and helps the dough rise, giving the buns their soft texture.
  • Kosher Salt: Enhances the flavor of the dough and balances the sweetness of the sugar.
  • All-Purpose Flour: Provides the structure for the dough. It’s perfect for making these soft, fluffy buns.

Fillings:

  • Feta and Parsley: A savory, tangy filling with a fresh burst of herb flavor. You can also leave out the parsley and only use feta.
  • Black Olives: These salty, briny olives are the perfect filling for anyone who loves Mediterranean flavors. They give the buns a rich, savory bite.
  • Chocolate: This is if you want to make a sweet poğaça instead of savory. You can use chocolate chunks, chocolate chips or chocolate spread.

Topping:

  • Egg Yolk: Brushed on top of the buns before baking, egg yolk gives them that beautiful golden color.
  • Olive Oil: Adds a touch of flavor and helps the buns achieve a lovely crispness on top.

How to Make Pogaca Bread

1. Prepare the Dough

First, in a large mixing bowl, combine the egg white, warm milk, warm water. Then add the flour, yeast, sugar, and kosher salt. Stir until the dough comes together.

Once the dough starts to come together, transfer it to a floured surface and knead for about 10 minutes, until it’s soft, smooth, and slightly elastic.

2. Let the Dough Rise

Place the dough back into the bowl and cover it with a kitchen towel or plastic wrap. Let it sit in a warm, draft-free space for about an hour and a half, or until it has doubled in size. This step allows the dough to rise, giving the buns their soft, pillowy texture.

 A mixing bowl filled with a blend of flour, warm milk, warm water, instant yeast, sugar, and kosher salt mixed together.

3. Shape and Fill the Buns

Once the dough has risen, punch it down gently to release the air. Divide the dough into 12 equal pieces. On a lightly floured surface, take each dough piece and flatten it into a small circle with your hands or a rolling pin.

Spoon your filling of choice (either feta and parsley or Kalamata olives) into the center of each dough circle. Fold the dough over the filling and pinch the edges to seal the buns completely. Set the filled buns on a parchment-lined baking sheet.

After shaping and filling the buns, let them rest for another 20 minutes while you preheat your oven to 350°F. This second rise helps the buns puff up nicely in the oven.

A hand carefully shaping a piece of dough filled with feta and parsley, ready to be sealed into a crescent shape for baking Pogaca

5. Brush and Bake Pogaca

In a small bowl, whisk together the egg yolk and olive oil. Brush the tops of the buns generously with the egg yolk mixture to give them that gorgeous golden-brown finish. Bake in the preheated oven for 20 minutes, or until the buns are beautifully golden and cooked through.

Brushed  Pogaca dough with a mixture of egg yolk and olive oil, giving them a shiny coating before baking in the oven.

6. Cool and Serve

Once the buns are done baking, remove them from the oven, cover with a towel and let them cool slightly on a wire rack. Serve them warm for the best texture and flavor. These Turkish buns are perfect on their own or paired with a variety of dips and spreads.

Turkish poaga topped with nigella seeds and sesame seeds.

Recipe Tips

Knead Well: Ensure that you knead the dough until it’s smooth and elastic. This helps develop the gluten, giving the poğaça a soft and fluffy texture.

Use Warm Ingredients: Make sure the milk and water are warm (not hot) when mixing with the yeast. This helps activate the yeast and ensures better rising.

Don’t Rush the Rising: Allow the dough to rise in a warm, draft-free area. If your kitchen is cool, consider preheating the oven for a minute, turning it off, and letting the dough rise in there.

Experiment with Fillings: While feta and parsley are delicious, feel free to get creative! Try using other cheeses, sautéed vegetables, or even spiced meats to customize your Pogaca Bread.

Seal Properly: When filling and sealing the dough, make sure to pinch the edges tightly to prevent the filling from leaking out during baking.


Serving Suggestions

Pogaca can be served as part of a Turkish breakfast spread which would include tea, bread such as simit, cheese, tomatoes, cucumbers, olives and jam.

If serving this for brunch, add other items such as spinach borek, menemen (Turkish tomato scrambled eggs) and sucuklu yumurta (eggs and sucuk) to turn this into a complete feast!


A few Turkish cheese filled pastries on a plate served with tea.

Variations and Substitutes

Cheese Fillings:

  • Instead of feta, you can use kaşar cheese which is similar to mozzarella but a bit denser.

Herb Variations:

  • Dill: Swap parsley for fresh dill to give your filling a distinct, refreshing taste. Dill works especially well with feta, adding a Mediterranean twist.

Gluten-Free Option:

  • Gluten-Free Flour: Replace the all-purpose flour with a gluten-free baking blend to make a gluten-free version of Pogaca. Make sure the blend includes a binding agent like xanthan gum for the best texture.

How To Store Pogaca

Room Temperature:

  • If you plan to enjoy your Pogaca within 1-2 days, you can store them at room temperature. Place them in an airtight container or wrap them in plastic wrap to keep them from drying out.

Refrigeration:

  • For longer storage, keep Pogaca in the refrigerator for up to 5 days. Store them in an airtight container or resealable bag to maintain freshness. Before eating, warm them in the oven or microwave to restore their softness.

Freezing:

  • Pogaca freezes very well! After baking and cooling them completely, wrap each piece in plastic wrap and then aluminum foil, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
  • To reheat, thaw them at room temperature or in the fridge overnight, then warm in a preheated oven at 350°F (175°C) for about 10 minutes.

Reheating:

  • For the best texture, reheat Pogaca in the oven at 325°F for 5-10 minutes to regain their golden exterior and soft interior. Avoid microwaving for too long, as this can make them soggy.
Cheese filled Turkish pastries on a white plate.

Frequently Asked Questions

What kind of fillings can I use for Turkish buns?

While feta and parsley or olives are traditional options, you can fill these buns with just about anything. Cheese, meats, and even mashed potatoes work great!

How do I keep the buns soft?

To ensure your buns stay soft and fluffy, make sure to knead the dough well and let it rise fully before baking. Also, brushing the tops with an egg yolk mixture helps retain moisture.

Can I make these buns ahead of time?

Yes, you can make pogaca up to 2 days in advance and reheat them when you’re ready to serve.

What should I do if my Pogaca doesn’t rise properly?

If your dough doesn’t rise, the yeast may not have been activated properly. Make sure the water is warm (not hot) and the yeast is not expired.

Can I add herbs or spices to the dough?

Yes, you can mix dried herbs like oregano, thyme, or za’atar into the dough for added flavor. Just add them along with the dry ingredients.

Here Are Some Bread Recipes To Enjoy


Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!


A plate of golden-brown, freshly baked Pogaca.
5 from 1 vote

Pogaca Recipe (Turkish Stuffed Pastries)

Pogaca is a traditional Turkish pastry that is soft, fluffy, and filled with delicious ingredients like feta cheese and herbs or olives. This easy-to-make recipe combines simple ingredients, including flour, yeast, warm milk, and water, to create a tender dough. Perfect as a snack or breakfast, Pogaca is a versatile treat that's sure to please. Serve warm for the best flavor and texture.
Prep: 30 minutes
Cook: 25 minutes
Resting time: 1 hour 50 minutes
Total: 2 hours 45 minutes
Servings: 12
Save this Recipe
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • ½ cup milk, warm
  • ½ cup water, warm
  • 1 egg white
  • cup all purpose flour
  • 1 tsp instant yeast
  • tsp sugar
  • ½ tsp kosher salt

Fillings

  • 1/2 cup crumbled feta
  • 2 tbsp chopped parsley
  • 1/2 cup black olives , such as kalamata olives
  • 1/2 cup semi sweet chocolate , for sweet pogaca

Topping

Instructions 

  • In a large bowl mix the milk, water and egg white. Add in the flour, instant yeast, sugar and salt. Using a wooden spoon, mix until the dough comes together.
  • transfer the dough onto a floured surface and knead for 10 minutes until you have a soft dough that would bounce back if you poke it.
  • Cover the bowl with a plastic wrap and a kitchen towel. Let it sit in a draft free space for 1 hour and 30 minutes until it doubles in size.
  • After the rising time, deflate the dough and transfer it onto a floured surface. divide the dough into 12 pieces.
  • To make the fillings: Mix the feta and parsley and set it aside. Cut the olive into halves or rings if preferred. Chop up the chocolate into smaller chunks if making chocolate pogacas as well.
  • Place a piece of dough on the floured surface. Gently flatten it using your hands or a rolling pin. Add some of the filling (cheese, olives or chocolate) on the dough. fold the dough into a half moon and seal the edges. Repeat with the remaining dough pieces and fillings.
  • Place the prepared pogaca pastries on a baking sheet lined with parchment paper. Cover with a towel and let it sit for 20 minutes. Preheat the oven to 350 degrees F.
  • After 20 minutes and when the oven is ready, mix the egg yolk with the olive oil and brush the pastries with this mixture. Top with sesame seeds and nigella seeds if desired.
  • Bake in the oven for 20 to 25 minutes, until both the top and bottom of the pastries are golden. Once out of the oven, cover them with a towel, the steam would keep the pogacas soft. Let them cool for 5 minutes and then serve.

Video

Notes

Milk: You can use whole milk or low fat, as well as plant based milk for this recipe. 
Dough Resting Time: Allowing the dough to rise fully is crucial for achieving a light and fluffy texture. If possible, let it rest in a warm spot for 1-2 hours for the best results.
Herb Additions: Adding fresh herbs like dill or parsley to the dough or filling can enhance the flavor and add a unique twist to the traditional recipe.
Filling Versatility: While feta and olives are classic fillings, you can experiment with other ingredients like ground beef, or even mashed potatoes for a heartier version.

Nutrition

Calories: 144kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 266mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!


About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

Get a free eBook!
Fill out the form to get exclusive recipes that aren’t available anywhere else, plus receive free weekly recipes!
Please enable JavaScript in your browser to complete this form.
5 from 1 vote

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. 5 stars
    I made your Pogaca recipe this morning and it turned out beautifully! I made 6 bigger ones as I wanted to have them for lunch times! I had one this afternoon for my lunch and it was yummy! Thank you, Avril Easton X