- 1 egg
- 3 tablespoons yogurt
- 1 tablespoon vinegar
- 1 tablespoon baking powder
- 4 tablespoons oil
- 150 grams (0.330 pounds) margarine
- 1 ½ dessertspoon salt
- 3 3/4 cup flour
- 15-20 branches fresh dill (chopped)
- 150-200 grams (0.330 pounds) feta
Do you remember the pogaca recipe I gave before? It was simple and plain. But if you liked it, you’re going to like this one too. This is a bit different because it has more ingredients: feta cheese and dill. But as I always say, you may easily change it’s ingredient. For example you can add some olives or you may completely change the cheese to sujuk, potato etc. It’s up to your imagination. Finally, I have to say that, you may consider this dill pogaca for breakfast or appetizer. I hope you’ll like it.
A kneading pot
An oven tray
A pastry brush
Add the yogurt, egg whites, margarine, oil, vinegar and salt into the kneading pot and mix.
Add the flour little by little onto this mix. Then add the baking powder and knead until it is soft like earlobe.
Add the washed and chopped fresh dill and mashed feta onto the dough and knead again. Then set aside for 10 minutes
Take pieces from the dough and roll them in your palm. Put them onto the tray with greased paper on it.
Egg wash all the doughs on the tray and bake until their top turn brown in oven set to 175 °C (350 °F).