Light airy bread rolls stuffed with Turkish cottage cheese 'Lor' and fresh herbs and spring onions. Perfect for breakfast and snacking.
Breakfast on the go, lunch boxes, picnic spreads and after school snacks that taste like home. These Light bread rolls with a simple cheese, herb and spring onion belong in a mothers baking arsenal.
Poğaça are simple bread rolls that have a tasty treat inside: filling, pretty much any you can desire from nothing but kaşar which melts and firms up, to decadent chocolate spread, there's spicy sucuk (grated works best), olive & feta or simply these dry cottage cheese style lor and herbs.
Scrummy, light, tastes like 'Anne' made it Poğaça are surprisingly easy to make. Yes, there's a little preparation and waiting around, but most of the time is hands-off and like so many carby delights the wait is well worth it.
Serve alongside olives, simple salad and fruits for an easy breakfast or picnic spread or have to hand for hungry tums.
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
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
Create the yeast mixture
- 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.
Prepare the dough
- 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.
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.
| Category: | Breakfast Dishes Salads & Light Bites |
| Seasons | |
| 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
