Gül Poǧaça



For the dough:

For the filling:

For topping:


For the dough:

Sift flour into a bowl add the salt. Make well in the center.

In a separated bowl, beat egg slightly, add to it the oil and the yogurt.

Dissolve yeast and sugar in the warm milk.

Combine into the bowl with the flour mixture all together. Knead until getting a soft dough.

Place it on a floured surface and knead 10 minutes.

Place the dough back in the bowl, cover it with cloth and let rise until doubled in volume (2 hours).

For the filling:

Grated cheese, season it with salt and pepper, add the chopped parsley. Mix to combine.

Roll out the dough and cut off icircles (around 13 cm diameter and  0.5 cm thick.

Cut every round to the middle (but not completely) in 4 sections.(From the ends towards the middle, the center must remain intact).

Put in the middle 1 teaspoon of filling and wrap to the middle with the resulting dough sheet.

Place the breads with some distance from each other in the paper covered baking tray.

Let them rise 20-30 minutes.

Brush with the eggwash.Sprinkle with the sesame or cumin seeds.

Bake them 15 minutes in the preheated oven to 180°C.