Homemade Pogaça
These rolls rely on the balance between simple yeast dough and a rich, salty filling. You want a crumb that resists just slightly before giving way, making them the standard accompaniment for a morning spread.
Watch the dough consistency, not the clock.
Flour hydration varies by environment; keep an extra quarter-cup of flour nearby. You want a dough that pulls away from the bowl sides but still leaves a light mark on your finger when touched.
- Large mixing bowl
- Baking sheet
- Pastry brush
- Clean kitchen towel
What goes in.
- 4 cupsall-purpose flour
- 1 cupwarm milk
- 1/2 cupneutral oil
- 1 packetactive dry yeast
- 1 tbspsugar
- 1 tspsalt
- 1 cupcrumbled feta or white cheese
- 1egg, beaten (for wash)
- 1 tbspsesame or nigella seeds
Encasing the Filling
Flatten your dough ball into a palm-sized disc. Place the cheese in the center and pinch the edges together firmly at the top, ensuring no gaps remain, then flip it over so the seam is hidden on the bottom.
The method.
Activate the yeast
Whisk the warm milk, sugar, and yeast in a small bowl. Wait five minutes until the surface looks foamy.
Mix the dough
Combine flour and salt in a large bowl. Add the oil and the yeast mixture. Knead by hand for eight minutes until the dough feels elastic and smooth.
Primary proof
Cover the bowl with a towel and set it in a warm corner for one hour or until doubled in size.
Shape and fill
Divide the dough into 12 equal portions. Press each into a disc, add a tablespoon of cheese, and seal tight. Place them seam-side down on a parchment-lined baking sheet.
Final rest
Let them rest for 20 minutes while you preheat your oven to 375°F (190°C).
Bake
Brush with the beaten egg and sprinkle with seeds. Bake for 20-25 minutes until the tops are dark golden brown.
Other turns to take.
Herb-infused
Fold finely chopped parsley or dill into the cheese filling before sealing the rolls.
Olive-stuffed
Substitute the cheese with pitted, chopped black olives for a brinier flavor profile.
When it doesn't go to plan.
If the dough sticks too much to your hands, rub a few drops of oil on your palms rather than adding more flour.
Ensure your milk is warm to the touch, not hot, or you will kill the yeast.
For a deeper color, use only the egg yolk mixed with a teaspoon of milk for the wash.
The ones that keep coming up.
Can I prep these the night before?
You can shape them, place them on the tray, cover tightly, and refrigerate overnight. Let them come to room temperature for 30 minutes before baking.
Why did the cheese leak out?
The dough likely wasn't pinched tightly enough. Ensure the seam is completely fused before placing them on the sheet.
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