Pogacha is a type of Turkish bread roll best eaten at breakfast or as a snack anytime of the day accopmpanied by Turkish tea in a tulip shaped glass.
It can be made with yeast or without yeast. I usually make the one that doesn't have yeast in it for Sunday breakfast. Left overs are good for a quick breakfast next day or snack through the day.
Here is my recipe for Pogacha with olives.
350 gr plain flour
50 gr wholemeal flour
50 gr butter, cold and cut into small cubes
100ml vegetable oil / olive oil
150 gr low fat yogurt
Pich of salt
1 teaspoon baking powder
100 gr olives, roughly 1 cup pitted and chopped
2 eggs (save yolk of one of the eggs for the egg wash)
Put the flours, pinch of salt, baking powder and butter in a bowl and rub together with your fingerstips until mixed and crumbly. Add the oil, 1 egg and 1 egg white, yogurt and mix with your hands until just combined and it is soft and wet. Roll into a ball and leace to rest in the fridge for 30 minutes.
Heat the oven to 190/fan 170 / gas 5 and line a baking sheet with baking parchment.
Take the dough out of the fridge and add the olives to the dough kneading it a few times to combine the olives.
Divide the dough into 4 and make shape each into 4 rounds and place on the baking sheet. You will have 16 pogacha the end on the baking sheet. Brush the rolls with egg yolk and sprinkle with seasame or poppy seeds.
Bake for 30 minutes and slide the parchment onto work surface aand cool for a few minutes.
Enjoy the pogacha warm with tea and with extra cheese or olives on the side.
You can replace the olives with 150 gr feta cheese to make pogacha with cheese. Also instead of kneading the olives or cheese in to dough, fillings can be placed inside the circle shapes and folded into 2 to make little D shaped parcels.