Put the yogurt in a large bowl. This is followed by egg, baking soda, salt, oil, flour and the packet of dry yeast. Add a dash of milk and knead the dough with one hand, with the other you add more milk, depending on how you feel, until a smooth dough is formed. For me, a maximum of three shots of milk is enough.
Then sprinkle some flour on a worktop and continue kneading the dough with both hands until it is nice and soft and supple, but not too smooth. The uneven structure of a pogaçe is actually one of the main concerns. Finally, the dough is placed on a greased tray or lined with baking paper. There it is not kneaded too roughly with the ball of the hand until it has turned into a flat dough.
Now prick the dough in several places with a fork and brush with a little oil. Let it rest for approx. 15 minutes and then bake in a preheated oven at 200 degrees for approx. 25 minutes. It is best to observe the baking time from 15 minutes.
Note: Pogaçe is eaten warm with scrambled eggs, ajvar, sheep cheese, olives and fried pointed peppers in yogurt sauce for breakfast. A glass of freshly brewed black tea (Çaj) should of course not be missing. It should not be confused with the almost identical Turkish pastries pogaca, which are mostly filled.
Ingredients
Print Recipe
Pin Recipe