Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

Finely chop the dill and set it aside.

In a large mixing bowl, combine the softened butter, oil, yogurt, whole egg, egg white, vinegar, sugar, salt, and baking powder. Mix well with a spatula.

Add the flour. Mix with the spatula first, then use your hand to bring the dough together. Mix just until everything holds together and you have a soft, non-sticky dough. Don't overwork it.

Gently mix in the chopped dill until it is evenly distributed throughout the dough.

Divide the dough into 24 equal pieces (about 40 g each) and roll them into balls.

Flatten one dough ball on a work surface with your fingers. Place some crumbled cheese (about 1½ teaspoons) in the center, then bring the edges together and pinch to seal. Place it seam-side down on the prepared baking sheet. Repeat with the remaining dough.

Mix the egg yolk and milk with a fork, then brush the tops of the pogacas with the egg wash.

Sprinkle with the sesame seeds and nigella seeds.

Bake for 25–30 minutes, or until the tops and bottoms are golden brown. Check after 25 minutes. If the bottoms are golden, they're ready. Baking them for the full 30 minutes gives them a little more crispness.

Transfer the pogacas to a wire rack and let them cool slightly before serving.

Store 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.