Nothing beats the smell of freshly baked Turkish Pogaca! These soft, fluffy Turkish pastries are perfect for breakfast, snacks, or tea time. Plus, they’re so easy to make! Follow our go-to recipe for bakery-style pogacas you’ll be proud of.

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
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
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📖 Recipe
Pogaca (Turkish Rolls) with Two Fillings
Pogaca is a soft and fluffy Turkish pastry, perfect for breakfast, snacks, or tea time. This easy-to-follow yeasted recipe creates bakery-style pogacas that stay light and tender. Fill them with cheese or potatoes and enjoy them warm or at room temperature.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 19 1x
- Category: Snack
- Method: Baking
- Cuisine: Turkish
Ingredients
Dough:
- 200 ml (¾ cup) lukewarm milk
- 50 g (½ stick) butter
- 125 ml (½ cup) lukewarm water
- 60 ml (¼ cup) olive oil
- 480 g (4 cups) all-purpose flour
- 7 g (1 tablespoon) instant dry yeast
- 1 tablespoon sugar
- 1 ½ teaspoons salt
Cheese Filling:
- 200 g (7 oz) feta cheese, crumbled
- ½ cup chopped parsley
Potato Filling:
- 2 medium potatoes
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon pul biber (Turkish red pepper flakes)
- ¼ teaspoon black pepper
- ¼ cup chopped parsley
Topping
- 1 egg yolk, beaten
- 2 tablespoons sesame seeds (or nigella seeds)
Instructions
Prepare the Dough
- Mix lukewarm milk and butter in a bowl until the butter 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 until combined. The dough will be sticky.
- Cover and let it rest for about 1 hour or until it doubles in size. Place it in the warmest room in your house. If the room is not warm enough, preheat your oven to 50°C (120°F), turn it off, and place the bowl with the dough inside. This will create the perfect environment for the dough to rise.
- Meanwhile prepare the filling of your preference.
Prepare the Cheese Filling
- In a small bowl, mix crumbled feta or Turkish white cheese with chopped parsley.
Prepare the Potato Filling
- Boil the potatoes until soft, then peel and chop them finely.
- Heat olive oil in a pan. Sauté finely chopped onions in it, then add tomato paste and stir.
- Now add the finely chopped boiled potatoes. Stir well.
- Sprinkle paprika, pul biber, pepper and salt. Stir well.
- Add in chopped fresh parsley and let it cool.
Shape and Bake the Pogaca
- Line a baking sheet with parchment paper.
- Gently deflate the dough by folding it a few times. Take a portion of dough, roll it into a ball, and flatten it slightly in your palm. To prevent sticking, lightly oil your fingertips or wear gloves when doing this.
- Place about 1.5 tablespoons of your preferred filling in the center. Bring the edges together, pinching them securely to seal.
- Repeat the process with the remaining dough, shaping each pogaca the same way. Arrange them seam-side down on the prepared baking sheet, leaving some space between each. Cover them with a clean kitchen towel and let them rest for 20 minutes for the second rise.
- Meanwhile preheat the oven to 180°C (350°F).
- Once the second rise is complete, brush the tops with beaten egg yolk and sprinkle with sesame or nigella seeds.
- Bake in the preheated oven for 20-25 minutes or until golden brown. After 20 minutes, check the bottoms—if they are slightly golden, they are done. If still pale, bake for an additional 3-5 minutes.
- Cover the pogacas with a kitchen towel immediately after removing them from the oven and let them rest for 15 minutes. This will help them to become even softer. Then transfer them onto a paper towel lined plate.
Notes
- Choose either the cheese filling or potato filling when making poğaça. If you decide to make both, use half of the measurements for each filling to avoid excess.
- If you have leftover fillings, don’t worry! The potato filling can be served as a side dish, while the cheese filling is great on salads or in omelets.
- This recipe makes 19 pogacas. If your baking sheet is not large enough, bake them in two batches to avoid overcrowding. However, if they fit without touching, you can bake them all at once.
- The nutrition information provided is for the cheese filling only and is meant for guidance purposes.
Nutrition
- Serving Size: 1
- Calories: 183
- Sugar: 1.7 g
- Sodium: 287.5 mg
- Fat: 8.6 g
- Carbohydrates: 21.4 g
- Protein: 5 g
- Cholesterol: 25.8 mg
Alisa says
These are so delicious. I made them this morning for the first time and by the afternoon I had to make two more batches cos my family loved them so much. I made them quite large and used mild cheddar for the filling and it was great. Thank you for the recipe!
Yusuf says
Hi Alisa! So glad to hear that you and your family loved our pogaca recipe. Mild cheddar sounds like a great filling for it. Thanks for sharing your feedback!
Deirdre says
Fabulous recipe. Made them today. Excellent. May try filling them with soft mozzarella and basil for a different flavor. Especially for a get together with friends.
Hajera says
Hi
Thank you so much for this recipe I just made them and they are so sublime!
Zerrin says
Hi Hajera! I'm so glad you loved it.
Hannah says
I have tried lots of pogaca recipes but this is the best. So soft and tasty. Now my go to pogaca recipe. Thank you!
Zerrin says
Glad to hear that you loved it Hannah!
Lynn Cee says
Zerrin, thank you so much for sharing your recipes! I just made a test batch of your brilliantly simple but very successful pogaça (plural?) -- can't believe how beautiful and tasty they are! My place smells of freshly baked bread and toasted sesame seeds: delish!!
I'll be frank: I was a bit skeptical because your pogaça recipe is so much simpler than the others ... but I doubt those other recipes, with so many more steps and ingredients, could be an iota better than your 'fluffy' pogaça!
Cheers, kudos, brava, Zerrin!
& Greetings from Silicon Valley, California.
Zerrin says
Hi Lynn! I'm so happy to hear that you loved the recipe! Isn't it wonderful when the smell of baking pogaças(plural) fill in the whole house? What I love most about this recipe is that you can keep these cotton soft pogaças in an airtight container up to a week. If they don't disappear on the day they are baked 🙂
clare howden says
Hi,
Loved reading your recipe. I am going to try it today as my 8 year old British son loves pogaca and we are unable to buy them in the uk. Can you tell me please, in the UK we have two kinds of flour. We have different types of flour. We have plain flour with no raising agent, we also have self raising flour used for cakes with raising agent in it. Lastly we have strong flour for bread making. Can you advise which flour to use please?
Zerrin says
Hi Clare! I'm sorry for replying late. I was busy with my 3-year-old son.
Well, I have never used the flours in UK myself, so I don't want to mislead you. I use plain flour for everything here in Turkey. It is not a self rising flour. So probably plain flour in the UK is the same. I'd recommend you to use it. Hope you have a good result. Cheers from Turkey!
Ram sharma says
Really its very yummy &easy to bake.thanks.
Ram sharma says
Oh! Its so yammi soft and so easy to bake.cheese and parsley filling is good but I prefer to fill onion &potato with spice.thanks.
Paul says
I love poğaça and after mercimek çorbası it is my favourite Turkish breakfast food. Have used this recipe as my first attempt at making these and it works very well. I do have a couple of slight variations to add as options. I prefer to use nigella seeds rather than poppy seeds and for the filling I have been using rocket with the feta (since they go so well together) instead of parsley. I also add a dash of milk to the egg yolk which seems to baste them a little better and avoids the risk of them turning out too 'eggy'.
Selda says
Merhaba Zerrin,
ben almanyadan yaziyorum pogacalarin görüntüsü süüüper .... hemen denemek istiyorum ama bir kac sorum olcak cevaplarsan sevinirim.... mayayi sütle birlikte bekletmelimiyim yani maya sütde kabarmalimi ? birde hamuru ekmek hamuru gibi yogurmalimiýim ... cok tskler simdiden
Zerrin says
Selda hanım, instant maya oldugu için bekletmenize gerek yok. Hamuru ekmek hamuru kadar uzun yogurmanıza gerek yok ama elinize yapismayacak hale gelene kadar karistirip yogurun. Afiyet olsun!
peggy says
I have been making these for a few years now and when my Turkish mother in law has her ladies tea group over she asks me to make them every time. Its a shock that she has her foreign daughter in law make these. Her friends love them.
Zerrin says
Thanks for your comment Peggy! You must be proud of yourself! I'm sure your mother in law is proud of you too:) It's a great thing for Turkish moms to have a daughter in law good at cooking.
Zerrin says
Hi Nicole! The cup I use takes about 150g flour.
Angela says
Would you be so kind and confirm how much sugar vs salt, it seems to me 1 tablespoon of sugar and a teaspoon of salt can't be right for something savory? Would love to give your recipe a try.
Thank you for your time.
Angela
Zerrin says
Hi Angela,
The measurement is right. You know salt has a stronger flavor than sugar, so 1 tsp salt is enough. The cheese filling is also salty, so you don't need to add extra salt to it. Hope you will love it when you try.
Kim says
I don't like salty cheese and use potato filling for mine so I double up the salt in the dough
Zerrin says
I love potato filling in these buns. Thanks for sharing your experience here. For the potato filling, I saute onion in olive oil, add boiled and chopped potatoes and sprinkle some spices like chili, black pepper, dried mint and salt. Would love to hear how you prepare the potato filling.
Lydia says
Another great recipe! I used seltzer, which was simply carbonated water. Seemed to work fine. I don't understand the difference it would make vs. regular water. Doesn't yeast make carbon dioxide? Well, anyway, they were very nice. I parbaked some and will finish baking them in a day or two, and I expect they will be fine. I also will try freezing them sometime. I read about the person wanting to know if the dough could store in the fridge, and I don't know why it couldn't. She should experiment and share her results. What other things can these little balls be filled with? The feta and cheese was great, but I was a little stingy with the filling....thinking I'd run out and I ended up with a lot left over! Next time they'll be filled out more! I also used black nigella seeds because I had no poppy seeds. The dough was great. I didn't know which flour was better to use, so I used bread flour, and I found that I needed to add a bit more water, but the dough was wonderfully easy to work with. I think the other flour might make even lighter and fluffier pogacas.
tanja@tanjascookingcorner says
I love Poğaça, it is so similar to our Bosnian Pogača! Love your filling! A perfect snack! Yum!
Have a great day!
Tanja
Zerrin says
I guess we have some common foods in our cultures. Glad to hear that you love it!