Turkish Pogaca Recipe

Turkish breakfast rolls pogaca recipe with cheese filling

5 from 6 reviews

Turkish style super soft mini buns stuffed with cheese



For its dough:

  • 4 cups flour
  • 1/4 cup warm milk
  • 1 tbsp dry instant yeast
  • 1/2 cup vegetable oil
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 cup mineral water

For its filling:

  • Half bunch of parsley
  • 1 1/2 cup feta cheese

For coating their top:

  • 1 egg yolk
  • Poppy seeds


  1. Mix sugar and yeast with milk. Combine all the dough ingredients including this milk mixture and mix them well. You can add a little more flour or mineral water if either of them is not enough. You should have a pliable and nonsticky dough. Cover it with a moist cloth and let it rest for 45 min.
  2. Chop the parsley and mix it with cheese.
  3. Take a small piece from the dough and flatten it with your hands. You can do this on the counter. Put a tsp of cheese mixture on it and close it up folding the edges upwards like a bundle. Do the same for the rest of the dough. Place a parchment paper in a baking tray and place the pogacas on it. The folded side of pogacas should be at the bottom to have a ball shape.
  4. Preheat the oven at 180C.
  5. eat the egg yolk well and coat all the pogacas with it using a brush. And sprinkle poppy seeds on each pogaca. Bake them about 30 minutes until they get golden.


These ingredients make about 40 pogacas as I make them so small that you can eat them in just two bites. You can make them bigger if you like or you can use the half of these ingredients if you want fewer.

Keywords: soft buns, turkish food, pogaca