Cheese and Herb Filled Turkish Bread Rolls Poğaça
These light bread rolls with a simple cheese, herb and spring onion belong in a mothers baking arsenal. Serve alongside olives, simple salad and fruits for an easy breakfast or picnic spread or have to hand for hungry tums.
Prep
Cook
| Category: | Breakfast Dishes Salads & Light Bites |
| Seasons | All |
| Cuisine Type | Turkish |
Ingredients
Yeast Mixture
| 180 Millimeters Whole Milk |
| 25 Grams (1/2 Block) Fresh Yeast |
| 1 Teaspoon Sugar |
Turkish Bread Rolls
| 60 Millimeters Olive Oil |
| 2 1/2 Cups Strong Flour |
| 2 Eggs One Whole & One Seperated |
| 1 Teaspoon Salt |
Cheese Poğaça Filling
| 250 Grams Lor Cheese (Feta or White Cheese) |
| 3 Spring Onions (Chopped) |
| 2 Teaspoons (Heaped) Fresh Parsley |
| 1 Teaspoon (Heaped) Fresh Dill |
| Pinch Salt |
| Pinch Pepper |
Cheese and Herb Filled Turkish Bread Rolls Poğaça Directions
- Gently warm the milk in a small saucepan; it only needs to be lukewarm.
- Add in the sugar and crumbled yeast and leave to rest for 15 minutes. The yeast will activate and become frothy on top.
- Sieve the flour into a mixer / large mixing bowl and add olive oil, salt, one whole egg, plus one white of the second egg. (The remaining yolk will be used for egg wash).
- Add the yeast/milk mixture and start the mixer on the slowest setting.
- When the mixture is combined, increase the speed to medium and, as the dough forms, higher.
- Mix for around 8-10 minutes or until the mixture feels elastic.
* If mixing by hand once the mixture has combined, you can knead it on a clean, cool surface such as a marble worktop. This takes a good twenty minutes. - Oil a large clean bowl with olive oil, place the dough inside it, cover with clingfilm and a tea towel, and leave to prove for around an hour.
- While the dough is prooving, you can prepare and refrigerate your filling: Mix all the ingredients into a bowl and combine until well distributed.
- After around an hour, remove the covers - the dough should have doubled in size. If so, gently press your fist into it to cause it to fold down.
- Flour the worktop/work area.
- Divide the dough repeatedly until you have 12 parts for large pogaça or 18 for small.
- Take a piece of dough and stretch it from the centre outward until you have made a small ball.
- Place the ball on the worktop, and using your palm above it, roll the ball to stretch and smooth it out.
- Repeat for all the balls.
- Take one ball, and with your hand or a small rolling pin, stretch it out to a thin oval shape around the size of your palm.
- Heap around a teaspoon or two of the mixture onto the dough oval.
- Take the side furthest away from you and fold it over to create a shape that resembles a cornish pastry.
- Press together the sides to seal.
- Roll the parcel so that it sits on top of its seal line.
- Place on a lined baking tray.
- Repeat for each of the dough balls.
- Preheat the oven to 185 degrees celsius.
- Place a tea towel over the oven tray/s and leave in a warm place to prove for a second time (Around 30 minutes)
- Uncover the poğaça and pinch out the ends to create small points.
- Beat the remaining egg yolk with two tablespoons of cold water and brush over the poçaça.
- Place in the oven and bake for around 20-25 minutes at 185 degrees celsius.
- Remove from the oven, and for a soft crust, wet a tea towel and ring out so that it is just damp.
- Cover and leave to cool.
- Serve alongside olives, cheese, fresh tomatoes & cucumbers, or pack up for an easy on the go breakfast or snack.
Create the yeast mixture
Prepare the dough
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