Soft Turkish pogaca made with yogurt and baking powder instead of yeast, stuffed with plenty of black olives. A handy pastry for breakfast or a lunchbox.
Ingredients
Instructions
- 1
Separate the egg, keeping the yolk for brushing. Whisk the white with the yogurt, milk, sunflower oil, salt and sugar.
- 2
Mix the flour with the baking powder and add it gradually to the liquids. Knead briefly into a soft dough that doesn't stick.
- 3
Pit the olives and chop them into small pieces.
- 4
Pinch off 9-10 pieces the size of a mandarin. Flatten each in your palm, add some olives in the middle, seal and roll into a ball.
- 5
Place seam side down on a lined baking tray, spaced apart, and brush with the egg yolk.
- 6
Bake in a preheated 180 °C oven for 25-30 minutes until golden brown.
Nutrition
Per serving
| Calories | 380 kcal |
|---|---|
| Protein | 8 g |
| Carbs | 46 g |
| Fat | 18 g |
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