Ingredients
-
600
-
300
-
10
-
1/4
-
175
-
1
-
1
-
1
-
1
-
1
-
1
-
-
-
-
Directions
Turkish Pogaca, This is a nice MediterraneaF touch for your brunch or your teatime freshness lasts for at least 3 days , These are very good! The recipe is a bit vague as to how to make them, but if you know how to make yeast bread, just do it the same way I found that the dough came together nicely with about 1 1/2 tablespoons less than the full 600 g flour I got 1, 105 grams dough, and made 18 35-g buns with filling, and used the rest for a filled loaf I did let the shaped breads rise until double before baking I improvised with the filling a bit, using a lot more parsley, feta and some cream cheese I think the original amounts for the filling would result in very sparcely filled bread, or not be enough for everything I didn’t use the egg wash glaze, but they baked up nicely golden Thank you for the recipe They were so light and tasty, I’m thinking about other fillings now
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Steps
|
1
Done
|
Mix Everything Together Except the Egg Yolk. |
|
2
Done
|
Wait For 1 Hour For Batter to Double. |
|
3
Done
|
Make Small Rounds as Big as Half of Your Palm. |
|
4
Done
|
Press It With Your Fingers to Make It as Big as Your Palm. |
|
5
Done
|
Mix Feta Cheese and Parsley. |
|
6
Done
|
Put the Mixture Into These Small Rounds and Close It and Round It Again. |
|
7
Done
|
Place It on the Oiled Oven Sheet. |
|
8
Done
|
Brush All the Batch With the Egg Yolk. |
|
9
Done
|
Place It in the Preheated Oven For 30-40 Minutes in 350f. |
|
10
Done
|
Put Poppyseed on the Batch as Desired. |
