- 1 cup milk
- 3 ½ cup flour
- 250 grams (0.55 pounds) butter or margarine (at room temp.)
- ½ dessertspoon salt
- 1 egg yolk
- 200 grams (0.44 pounds) feta
To be honest, I don’t know whether this pogaca belongs to Ottoman cuisine or not, but I have to admit that it is an original and interesting recipe. It doesn’t contain baking powder and yeast, but it is “good looking” anyway. However, you will need a day to make it ready to eat, since you have to set the dough aside in fridge for 24 hours. I used feta, but you may use any other filling like potato, spinach, minced meat etc if you wish.
A kneading pot
An oven tray
A pastry brush
A food storage container
Take butter, milk and salt together into a pot and mix.
Add flour little by little and knead for 5 minutes. Try to make a juicy dough.
Cover the pot and take it to fridge for 24 hours. After 24 hours, you will see that it is more concrete.
Take egg sized pieces and roll them on your palm. Put some feta in it and roll again.
It may stick to your hand. In such a situation, you can use some olive oil in order to prevent this (please dip your palm to olive oil, then roll the dough).
Put all the pogacas on an oven tray with greased paper on it and egg brush them.
Set the oven to 200 °C (400 °F) and bake until they redden enough.