Well, I love playing with dough, making something with it. The reason might go back to my childhood. Most probably! No, I didn’t have play dough, it wasn’t common then. We used to play with some friends outside instead. We would play either with mud or make small statues from clay in the garden. Our clothes would definitely get dirty, but who cares? We were free in nature! Today’s kids unfortunately don’t have that chance! They are just taken to day care centers or kindergardens and play with artificial play dough there. With the increasing number of high buildings around the country, even kids and their games have been effected badly. They are never allowed to play with real mud as most of their houses don’t have gardens, they live in apartments.
Anyway, making bread or buns from scratch is a way to overcome stress or to remove tiredness for me. I decided to make these “pogaca with beard” this morning. We call it so! Don’t you think the parsley looks like green beard?
Lots of readers of GiveRecipe already love my fluffy pogaca, so I wanted to share another pogaca that will make you addicted! You might see this pogaca in Turkish pastries, but mine has some differences. I use whole wheat flour for this pogaca, so it’s healthier. Also, instead of regular water, I use mineral water, which makes it cotton soft! Plus, I don’t know if pastries here use a specific name for this pogaca, but mine has a great name!
If you love making buns or if you want to try it for the first time, here is a must try recipe for you!
I use whole wheat flour for these and it requires more liquid than regular flour.
I use dr oetker’s instant yeast and Turk Kizilayi mineral water.
Softness of these buns is not from butter. I use olive oil even in pastries.
You see how it sparkles when I pour mineral water.
My favorite part!
A nonsticky ball.
It falls asleep now. Please don’t bother it!
You see how it grows after sleep!
Smaller balls born from a big dough ball.
Their favorite part!
Our favorite part!
Ready to be baked!
They are golden enough! It’s time to stuff them now!
Cut them from one side with a knife and stuff with cheese first, then with a little parsley. Aren’t they cute with their green beard?
You can leave some of these unstuffed and enjoy them with soup or at breakfast!
Serves: 25 buns
- 4 cups whole wheat flour
- ½ cup warm milk
- 1 tbsp instant yeast
- ½ tsp sugar
- ½ cup olive oil
- 1 cup mineral water
- 1 ½ tsp salt
- Coating the top:
- 1 egg yolk
- 2 tbsp milk
- Sesame seeds and nigella sativa
- 1 cup feta cheese
- ½ cup chopped parsley
- Put flour in a tray.
- Mix milk with yeast and sugar. Pour it on flour.
- Add olive oil on it.
- Pour mineral water.
- Sprinkle salt.
- Mix with your hands. Knead it until it gets non sticky.
- Make it a big ball.
- Cover it with a wet piece of cloth and wait for 45 min.
- Place baking paper on an oven tray.
- Uncover dough ball and make balls from it as small as walnut. Place them in tray until dough is finished.
- Cover them with wet cloth and wait 15 min.
- Preheat oven at 180C.
- Beat egg yolk and milk well. Coat all pogacas with this mixture.
- Sprinkle seeds on each.
- Bake for 30min until they get golden.
- Let them cool.
- Cut them horizantally but not completely. Just make a little room to stuff it with cheese and parsley.
- First stuff it with cheese, then put a little parsley. Repeat this for each and serve!