Potato Pogaca

Soft, yeasted yogurt buns filled with mashed potato, parsley and red pepper flakes, bakery style. A vegetarian Turkish breakfast bake.

Ingredients

• 500 g white flour
• 120 g (½ cup) warm whole milk
• 120 g (½ cup) whole-milk yogurt
• 120 g (½ cup) sunflower oil
• 100 g (2) eggs
• 10 g (1 sachet) dry yeast
• 10 g (2 tsp) sugar
• 10 g (2 tsp) salt
• 350 g potato (boiled)
• 15 g (½ bunch) parsley
• 3 g (1 tsp) red pepper flakes

Instructions

1. 1

   Dissolve the yeast and sugar in the warm milk and leave for 10 minutes until foamy. Separate one egg: the white goes into the dough, the yolk is for brushing.

2. 2

   In a large bowl, mix the flour with 7 g of the salt; add the yeast mixture, yogurt, sunflower oil, the whole egg and the egg white, and knead into a soft dough that does not stick.

3. 3

   Cover and leave in a warm place for 45-60 minutes until doubled.

4. 4

   For the filling, peel and mash the boiled potatoes and mix with the chopped parsley, red pepper flakes and the remaining salt.

5. 5

   Pinch off tangerine-sized pieces of dough, flatten each in your palm, add a heaped teaspoon of filling, seal and shape into half-moons or rounds.

6. 6

   Place on a lined tray with space between them, rest for 15 minutes and brush with the egg yolk.

7. 7

   Bake in a preheated 180 °C oven for 25-30 minutes until golden.

Nutrition

Per serving