Quick Turkish Pogaca with Dill (Dereotlu Pogaca)

Want a Pogaca Recipe Without Yeast?

Many of you have been asking for a no yeast pogaca recipe, so we're finally sharing it.

We absolutely love soft, fluffy Turkish pogaca, but we don't always have time to make it. Since it is made with yeast, the dough needs time to rise.

That's when we make this quick dereotlu pogaca.

There's no waiting. Just mix the dough, shape the pogacas, and bake. That's it.

In Türkiye, these pogacas are described as kıyır kıyır, which literally means perfectly crumbly. It's one of the things we love most about them.

If you'd rather make the soft, yeast-based version, be sure to check out our Soft Turkish Pogaca recipe.

Just Like the Pogaca You'll Find in Turkish Bakeries

Since moving to the UK, one of the things we've missed most is walking past a Turkish bakery.

The smell of freshly baked savory pastries coming from inside is hard to resist, and dereotlu pogaca is one of those pastries we always looked forward to.

Back in Türkiye, we'd often buy a few for breakfast or to enjoy with afternoon tea.

This recipe makes the same pogacas you'll find in Turkish bakeries. They're filled with cheese, packed with fresh dill, and really easy to make at home.

About the Ingredients

This quick Turkish pogaca recipe uses simple ingredients you probably already have at home. Here are a few notes before you start:

• Fresh dill: We don't recommend using dried dill in this recipe. Fresh dill gives the best flavor.
• Butter and oil: We use both softened butter and light olive oil (or sunflower oil). The butter should be soft, so don't forget to take it out of the fridge ahead of time. Forgot? Leave it in its wrapper and place it in lukewarm (not hot) water for a few minutes until softened.
• Vinegar: It helps create the crumbly texture. We use apple cider vinegar. Grape vinegar, which is very common in Türkiye, works just as well.
• Eggs: You'll need two eggs. One whole egg goes into the dough, along with the white of the second egg. Save the remaining yolk for the egg wash.
• Flour: Regular all-purpose flour is all you need for this recipe.
• Sugar: These pogacas are not sweet at all. It simply balances the flavors.
• Baking powder: This is what makes the dough rise just a little and gives it its signature crumbly texture.
• Cheese filling: We use crumbled Turkish white cheese (beyaz peynir) or feta cheese. You can also use a mixture of your favorite cheeses if you like. Sometimes we add a little chopped parsley to the filling too.
• Topping: Traditionally, pogacas are topped with either sesame seeds or nigella seeds. We like using both.

You can find the full list of ingredients with their exact measurements in the recipe card below.

How to Make Dereotlu Pogaca

This recipe is really easy to make.

Before you start, wash the dill and let it dry completely. It shouldn't be wet or even damp. Once it's dry, chop it finely and set it aside.

In a large bowl, mix the softened butter, olive oil, yogurt, one whole egg, one egg white, vinegar, sugar, salt, and baking powder.

Add the flour and mix until a dough forms. Don't overwork the dough.

Finally, add the chopped dill and gently work it into the dough until it is evenly distributed.

Now the dough is ready. All that's left to do is divide it into pieces, fill each one with cheese, shape the pogacas, brush them with egg wash, sprinkle with sesame seeds and nigella seeds, and bake.

You can find the full step-by-step instructions in the recipe card below.

How to Shape Pogaca

Take a piece of dough and gently flatten it on your work surface. There's no need for a rolling pin. Just press it out with your fingers.

Place some cheese in the center, then bring the edges together and pinch them to seal. Place the pogaca on a parchment paper-lined baking sheet with the sealed side facing down.

If you prefer, you can shape the pogacas in the palm of your hand instead of on the work surface. Try both methods and use whichever feels easier for you.

Don't Overwork the Dough!

We know it's tempting to keep mixing the dough for a little longer, but please don't. For this pogaca recipe without yeast, it's important to stop as soon as everything comes together.

Mix the dough just until everything holds together, both before and after adding the chopped dill.

Overworking it will make the pogacas denser and they'll lose their wonderfully kıyır kıyır, crumbly texture.

Serving Suggestions

These no yeast dereotlu pogacas are delicious warm or at room temperature.

We often enjoy them for breakfast with Turkish tea, olives, sliced tomatoes, cucumbers, and cheese.

They're also perfect for afternoon tea. In Türkiye, if you're having friends or family over, pogaca is usually just one of several dishes on the table. We love serving it with:

• Kısır
• Turkish potato salad
• Börek
• Yaprak sarma (stuffed grape leaves)
• Sliced tomatoes and cucumbers
• Pickles

And to finish, a traditional Turkish dessert like şekerpare is always a great idea.

Storage

Let the pogacas cool completely before storing them.

To help maintain their crumbly texture, we like storing them in a metal tin or a container that isn't completely airtight. If you're using a container with a tight-fitting lid, leave it slightly ajar to allow a little airflow.

They'll keep well at room temperature for 2–3 days. 

They can also be refrigerated for up to 5 days. Before serving, let them come to room temperature.

Want to freeze them? 

For the best texture, freeze the pogacas on the same day they're baked. Let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 3 months.

To reheat, warm the pogacas in a preheated 150°C (300°F) oven for 5–7 minutes. If they're frozen, let them sit at room temperature for about 15 minutes first. You can also reheat them straight from the freezer by baking them for 7-10 minutes at 150°C (300°F), or until warmed through.

An Easy Shortcut: Mix the Cheese Into the Dough

If you don't feel like shaping and filling each pogaca, there's an easier option.

Simply crumble the cheese into the dough after adding the dill and mix everything together gently. Then divide the dough into pieces, shape them into small rounds or ovals, brush with egg wash, sprinkle with the seeds, and bake.

We usually make the filled version, but this shortcut is great when we're short on time. The flavor is just as delicious.

Can I Leave Out the Dill?

Yes. The texture will stay the same, but you'll miss the fresh flavor that gives dereotlu pogaca its name.

If you're not a fan of dill or simply don't have any on hand, you can leave it out.

More Savory Turkish Pastries

• Soft Turkish Pogaca with Yeast
• Gozleme
• Sigara Boregi
• Biberli Ekmek
• Pide