Poğaça

Ingredients

This recipe makes 16 pieces.

My measuring cup is 200 ml.

Slurry (Prepare this first so it cools while you gather the dough ingredients.)

• 120 ml water (a little more than half a cup)

• 120 ml milk (measured the same way as water)

• 40 g flour (2 tablespoons)

Whisk everything together with a wire whisk and cook until it reaches a baby food-like consistency. Set it aside to cool—it’s ready! 

Dough

• 580 g flour (4 cups + 4 tablespoons)

• 8 g instant yeast (1 teaspoon)

• 40 g granulated sugar (2 tablespoons)

• 150 ml milk (a little more than half a cup)

• 2 eggs

• 12 g salt (1 tablespoon)

• 40 g butter (2 tablespoons)

Filling

I mixed 2 blocks of strained cheese with about 200 g of full-fat cheese and added parsley.

Instructions

1. Take the flour and place it in a mixing bowl, creating a well in the center.

2. First, add sugar and yeast, then pour in warm milk. Let the yeast activate.

3. Add all ingredients except the butter, including the prepared slurry—don’t forget it!

4. Knead the dough until it comes together. Lastly, add the butter and knead again.

5. Cover the dough airtight and let it rise for about 25 minutes (since the weather is warm, it ferments quickly).

6. After proofing, punch down the dough and divide it into two equal parts. Roll out each piece into a 35×35 cm square 

7. Cut into 8 equal pieces and shape them as shown in the video. (Seal the edges tightly so they don’t open while baking.)

8. Cover and let them proof until doubled in size.

9. Brush the tops with milk. Bake in a fan-assisted oven at 180°C (356°F) on the lowest rack (since they brown quickly, they need to be baked at the bottom) for about 20-30 minutes.

10. Once out of the oven, immediately brush with melted butter and sprinkle with parsley.