Mayasız Dereotlu Peynirli Poğaça
Mayasız Dereotlu Peynirli Poğaça·(mah-yah-sihz dehr-eh-oht-loo pey-neer-lee poh-ah-cha)
Kahve ve Çay Saati (The Afternoon Ritual)
If you grew up in a Turkish-American household, there is a very specific smell that tells you you're home. It’s butter, melting feta, and the sharp, undeniable hit of fresh dill. Poğaça are the undisputed kings of Turkish tea time, but working parents on a weeknight don't have all afternoon to proof yeasted dough. This yeast-free version is the grandmothers' ultimate trick for drop-in guests and hungry kids. It’s fast, unapologetically authentic, and delivers a perfect, savory, melt-in-your-mouth crust without the wait.
Before you start
Preheat your oven to 375°F and line a large baking sheet with parchment paper.
Take extra care to ensure your fresh dill is completely dry by patting it with paper towels before chopping. Wet dill will ruin the dough's texture.
Ingredients
- unsalted butter1/2 cup
- neutral oil1/2 cup
- whole milk plain yogurt1/2 cup
- large eggs2 large
- apple cider vinegar1 tbsp
- granulated sugar1 tsp
- kosher salt1 tsp
- baking powder1 tbsp
- all-purpose flour3 1/2 cup
- fresh dill1/2 cup
- block feta cheese1 cup
- neutral oil1 tsp
- sesame seeds1 tbsp
- nigella seeds1 tbsp
Method
- 01
Combine the wet ingredients into a creamy paste.
In a large bowl, use your hands or a whisk to mash together the softened butter, neutral oil, yogurt, one whole egg, one egg white, vinegar, sugar, and salt until it is slightly lumpy but combined.
- 02
Gradually incorporate the baking powder and flour to form a soft dough.
Add the baking powder, then work the flour in one cup at a time with your hands. Stop adding flour the exact moment the dough pulls away from your fingers and feels soft and slightly oily. Do not over-knead it.
- 03
Gently fold in the dried dill just until distributed.
Do this quickly and carefully. If you overwork the dough at this stage, the dill will bruise, bleeding water and chlorophyll that will turn your beautiful dough an unappetizing green and make it rubbery.
- 04
Flatten walnut-sized pieces of dough and stuff them with the crumbled feta.
Roll the dough into balls, flatten them in your palm to a 1/4-inch thickness, and place a heaping teaspoon of feta in the center. Fold into a half-moon and firmly pinch the edges shut so the cheese doesn't blow out in the oven.
- 05
Brush with the reserved egg yolk wash and top with seeds.
Whisk the reserved yolk with a tiny drop of oil, brush it generously over each pastry, and sprinkle with the sesame and nigella seeds.
- 06
Bake for 25 to 30 minutes until the pastries develop a glossy, deep golden brown color.
Bake on the middle rack. Let them cool on the baking sheet for at least 10 minutes before moving them; their delicate, short texture makes them fragile when piping hot.
Notes
The Grandmother Trick (Püf Noktası)
Adding a tablespoon of vinegar is the non-negotiable secret to this pastry's signature short, sandy texture (kıyır kıyır). The acid inhibits gluten formation and interacts with the baking powder, ensuring a tender bite without any lingering vinegar flavor.
Cheese Selection
Stick to firm block feta packed in brine. Pre-crumbled varieties are coated in anti-caking agents, and melting cheeses like mozzarella contain far too much moisture and will burst through the dough in the hot oven.
Storage
Once completely cool, store in an airtight container at room temperature for up to 3 days. They maintain their perfect crumb thanks to the butter-oil combination.
From Cook Turkish in America.