Yumuşacik Poǧaça

Ingredients:

For the dough:

• Flour, 750 gr
• Milk (lukewarm), 200 ml
• Instant yeast, 2 envelopes
• Vegetable oil, 177 ml
• Sugar, 3 tbs
• Salt, 1 tsp
• Yoghurt, 240 ml
• Egg yolk, 1

For the filling:

• Half a bunch of parsley, (finely chopped)
• Feta cheese (crumbled), 450 gr

For topping:

• Egg yolk (lightly beaten), 2
• Poppy seeds

Preparation:

In a bowl, mix sugar and yeast with milk.

Combine all the dough ingredients including this milk mixture and mix them well.

You should have a pliable and nonsticky dough. Cover it with a moist cloth and let it rest for 2 hours.

Chop the parsley and mix it with the cheese.

 Take a small piece from the dough and flatten it with your hands (we made circles of 13 cm diameter).

Put a one tbs of cheese mixture on it and close it up folding the edges upwards like a bundle.

Do the same for the rest of the dough. Place a parchment paper in a baking tray and place the pogacas on it.

The folded side of pogacas should be at the bottom to have a ball shape.

Preheat the oven at 180°C.

Coat all the pogacas using a brush. And sprinkle poppy seeds on each pogaca.

Bake them about 30 minutes or until they get golden.