NATURALLY LEAVENED TURKISH POğAçA
Classic Turkish poğaças, made with olive oil and yogurt, are like healthy cheese-and-herb scones. My variation uses natural sourdough leavening for an even healthier, more flavorful result. I love how layered and crispy these poğaças turn out, and how versatile the dough and fillings are.
Provided by dishesfromafar
Categories Recipes
Time 45m
Yield 6-7 poğaças
Number Of Ingredients 13
Steps:
- Whisk together the yogurt, olive oil, and sourdough starter in a medium bowl.
- Add most of the flour, reserving a little in case it's not needed, and add the salt. Mix and knead the dough in the bowl until all the dry ingredients are incorporated. Add more flour as needed to get a soft but not sticky dough.
- Wash and chop the herbs, and prep (crumble, slice, shred) the cheese you've chosen to use. Then add them as well as the black pepper to the dough by folding and kneading.
- Cover the dough and let it ferment at room temperature for 4-6 hours. Then refrigerate the dough overnight.
- The next day, prep a baking sheet with parchment paper.
- Flip the cold dough out of the bowl and shape it into a tube, about as thick as a baguette.
- Cut the tube on the diagonal about every 5 cm (2 inches), and place the pieces on the parchment paper smooth side up (as opposed to cut side up).
- Cover and let the dough rest and rise for an hour or longer, until it's puffy.
- Preheat your oven to 180°C (355°F).
- Brush the dough with lightly beaten egg yolk and sprinkle with sesame and nigella seeds.
- Bake for 25-30 minutes, until golden brown.
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