Pogaca (Turkish Rolls) with Two Fillings

Whenever we have an early morning trip and no time for breakfast, we always bake a batch the night before. They are a lifesaver in our bags, keeping us full and happy on the go!

We wanted to share this yeasted pogaca recipe so that everyone can experience just how soft and light homemade pogaca can be.

In this post, you'll find all our tips and tricks to make them perfectly every time.

What is Pogaca?

Pogaca is a classic Turkish pastry similar to bread rolls found in almost every bakery and sold by street vendors as a quick breakfast option. Alongside simit (Turkish bagel), it’s one of the most popular savory baked goods in Turkish cuisine.

These small, round or oval buns are made from a soft dough and filled with ingredients like cheese or potatoes. They’re often topped with sesame or nigella seeds.

Pogaca recipe can be made in two ways: with yeast for a soft, fluffy texture or with baking powder for a crumbly, scone-like feel. We are sharing the yeasted version today.

In Turkey, grabbing a pogaca or simit with a cup of Turkish tea is a common morning ritual. They’re also a staple at afternoon tea gatherings, perfect for Turkish breakfast spreads, and a favorite lunchbox snack for kids.

Popular Varieties

Turkish Pogaca comes in many delicious variations. Today, we’re sharing the recipes for two of our favorites: cheese-filled (peynirli pogaca) and potato-filled (patatesli pogaca). But there are many other types:

• Olive-filled (Zeytinli Pogaca): Chopped black olives are added as a filling while using the same dough from this recipe.
• Plain (Sade Pogaca): Made with the same dough but without any filling. Once baked, you can cut them in half and make small sandwiches with your favorite cheese or cold meats.
• Karaköy Pogaca: A buttery version with a distinct fork-line pattern on top.
• With Fresh Dill (Dereotlu Pogaca): This version combines crumbled cheese and chopped fresh dill into the dough. Unlike other versions, it is made with baking powder instead of yeast, so it has a more crumbly texture.

About the Ingredients

The full list of ingredients and measurements is in the recipe card below. 

We’re sharing two filling options here—cheese and potato—because we love our pogacas with cheese, but our son always prefers them with potatoes. You can choose one when making pogaca or do it like us and make both!

Here are some notes about the ingredients to help you get the best results.

Dough:

• Flour: Use all-purpose flour.
• Instant Dry Yeast: Also known as fast-action dried yeast, it can be mixed directly with flour without needing to be dissolved in water first. If using active dry yeast instead, dissolve it in lukewarm water with a teaspoon of sugar and let it sit for 5-10 minutes until foamy before adding it to the wet mixture.
• Sugar: It helps activate the yeast.
• Milk: Use full-fat milk. It should be lukewarm to help activate the yeast.
• Butter: Adds richness and softness to the dough.
• Water: Use lukewarm water. 
• Olive Oil: You can also use sunflower oil for a milder flavor.

Cheese Filling:

• Feta Cheese or Turkish White Cheese (Beyaz Peynir): You can also mix half feta and half cheddar or Turkish kaşar cheese.
• Fresh Parsley: You can substitute it with fresh dill.

Potato Filling:

• Potatoes: Boiled and finely chopped or mashed.
• Onion: Finely chopped.
• Tomato Paste: Adds a slight tanginess.
• Spices: Paprika, pul biber (red pepper flakes), salt, and pepper for seasoning.
• Fresh Parsley: You can also use fresh dill as a substitute.

Topping:

• Egg Yolk – Gives poğaça its golden, glossy finish.
• Sesame Seeds, Nigella Seeds or Poppy Seeds: Traditional toppings that add extra flavor and texture, but they are optional.

How to Make Pogaca Dough

Full instructions are in the recipe card below.

Making Turkish poğaça dough is really easy when you follow this recipe, and it will quickly become one of your go-to savory pastries to make. 

Mix lukewarm milk and butter in a bowl until the butter softens and melts. Add lukewarm water and olive oil, then mix well.

In a large mixing bowl, whisk together flour, yeast, sugar, and salt. Pour the wet mixture into the dry ingredients and mix with a spatula or your hand.

The dough will be sticky, so you might want to wear gloves if you are mixing it with your hand. Cover with a kitchen towel and let it rest for about 1 hour or until it doubles in size.

How to Make Cheese Filling

In a small bowl, mix crumbled feta cheese or Turkish white cheese with chopped parsley. You can also use a mix of half feta and half cheddar or kaşar cheese for a richer taste.

How to Make Potato Filling

Boil the potatoes until soft, then peel and finely chop them. Sauté finely chopped onions in olive oil, then add tomato paste, chopped boiled potatoes and spices (paprika, pul biber, salt, and pepper). Stir in chopped fresh parsley and let it cool completely.

How to Shape and Bake Pogaca

Deflate the dough by folding it a few times. Take a piece of dough, roll it into a ball, and flatten it slightly in your hand.

Place about 1.5 tablespoons of your preferred filling in the center. Fold the edges together like a bundle and seal tightly. Place each pogaca seam-side down on a parchment-lined baking sheet.

Cover them with a clean kitchen towel and let them rest for 20 minutes for second rising. Brush with egg yolk and sprinkle sesame or nigella seeds on top. Bake until golden brown.

Our Tips for the Fluffiest Pogaca

Use lukewarm milk and water. This is essential for activating the yeast properly and ensuring a good rise.

Expect a sticky dough. Don’t add extra flour thinking it’s too sticky. A soft, slightly sticky dough results in fluffier pogacas.

Let the dough rest in a warm place. If it’s summer, room temperature will be enough. However, if you’re making pogaca in winter and your kitchen is cold, preheat the oven to 50°C (120°F), turn it off, and let the dough rest inside. This creates the perfect warm environment for proofing.

To prevent sticking, lightly oil your fingertips or wear gloves, which will make shaping much easier.

Don’t skip the second rise. After shaping the pogacas and placing them on a baking sheet, cover them with a kitchen towel and let them rest for 20 minutes. This final rise is key to achieving soft, fluffy poğaça.

Cover the baked pogaca in the baking sheet with a kitchen towel immediately after removing them from the oven. This will help them to become even softer. 

Serving Suggestions

Pogaca can be enjoyed warm or at room temperature. They are perfect for a quick grab-and-go breakfast or as part of a Turkish breakfast spread, especially on weekends.

They are also a staple at afternoon tea gatherings, served alongside tea, black and green olives, patates salatasi (potato salad) or kisir (bulgur salad), cheese plate and nuts. Beyond breakfast and tea time, pogacas make a great savory snack, perfect for satisfying hunger after work or school.

When it comes to pairing drinks, Turkish tea and ayran (a traditional yogurt drink) are the best choices. This is how we Turks enjoy pogaca!

Storing & Reheating

To keep pogaca fresh, store them in an airtight container at room temperature for up to two days.

For longer storage, place them in a sealed bag or container in the refrigerator for up to five days.

For freezing, make sure to store them on the same day they are baked for the best texture. Arrange the fully cooled pogacas in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container and store for up to three months.

To reheat, warm them in a preheated oven at 50°C (120°F) for  about 10 minutes. If using frozen pogacas, let them sit at room temperature for about 15 minutes before reheating. To reheat directly from frozen, bake for 10-12 minutes in a preheated oven at 50°C (120°F) until warmed through.

Can I Prepare the Dough in Advance?

Yes, you can prepare the pogaca dough in advance!

After preparing the dough, cover it tightly and store it in the refrigerator for up to 24 hours. When you're ready to bake, let the dough sit at room temperature for about 40 minutes before shaping the pogacas to allow it to warm up and rise properly.

Alternatively, you can shape the pogacas first, arrange them on a baking sheet, cover, and refrigerate overnight. The next day, let them rest at room temperature for 40 minutes, brush with egg yolk and then bake as described in the recipe below.

More Savory Turkish Pastries

• Biberli Ekmek
• Sigara Boregi
• Gozleme
• Pide
• Lahmacun