🥐 Poğaça
Poğaça is a soft, savoury bun from Turkish and Balkan bakeries, made from a buttery yeast dough and very often filled with crumbled white cheese. The tops are brushed with egg yolk before baking, so they come out golden and shiny, with a tender, slightly flaky crumb. It is a favourite breakfast item and a snack with tea.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g plain flour
- 7 g dried yeast and 1 tsp sugar
- 200 ml warm water
- 100 g butter, melted
- 1 egg (white in the dough, yolk for brushing)
- 1 tsp salt
- 200 g white cheese, crumbled
- A handful of chopped parsley
Method
- Mix the flour, yeast, sugar and salt; add the water, butter and egg white and knead to a soft dough.
- Cover and let rise 40 minutes.
- Mix the cheese with the parsley.
- Divide the dough into 12 balls, flatten each, fill with cheese and fold into half-moons.
- Brush with egg yolk and bake at 180 °C for 20–25 minutes until golden.
How to make it lighter
- One bun is a typical portion; pair it with tomatoes and cucumber rather than a second bun.
- Cut the butter in the dough by a third and replace it with water.
- Make smaller buns, about 50 g each, for the same feeling of a whole piece.
History
Poğaça is related to the Italian focaccia and the Balkan pogača, and the name is generally traced to the Latin panis focacius, bread baked in the hearth. Today it is sold in bakeries across Türkiye and the Balkans and is a staple of Turkish breakfast.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →