Sunday, June 5, 2011

Turkish Pogaca Rolls ( Cheese and parsley filled rolls)

approx.500g plain flour
1 cup whole wheat flour
3 teaspoons of salt
3 teaspoons of sugar
1 scant tablespoon of active dry yeast
1 cup milk *add more if needed
1/2 cup water
1 cup vegetable oil

Half bunch of parsley
1 ½ cup feta cheese

To glaze
1 large egg yolk beaten 
sesame and black cummin seeds for sprinkling


1. Heat the milk and water in a small saucepan till just warm. Dissolve yeast in this warm mixture with sugar and salt. Let stand until creamy looking about 5 minutes. Add the vegetable oil. Make sure all  the ingredients you've had at room temperature.
2. In a large bowl add the flour to the yeast milk water mixture and knead for approx. 10 mins. Sprinkle with a little extra flour if it's too sticky. The dough should be quite soft so don't be tempted to add too much extra flour whilst kneading.
3. Place the dough in an oiled bowl and cover with a sheet. Allow to rise in a warm place for at least one hour (it should more than double in size).

4. While the dough is rising prepare the filling. Put the cheese and chopped parsley into a bowl and mix. Sprinkle in spices, this is optional. 
5. Once the dough has finished rising, punch down and knead gently for a minute or two then divide the mixture into balls.

6. Roll each ball out into a disc shape (approx. 3mm thick). Place the disc on your hand or the counter and fill with approx 1 heaped tbsp of the filling.
7. Fold the dough in half over the filling and pinch the edges making sure that the filling is completely encased in the dough.

8. Place on a baking parchment lined baking tray.
9. Once you've finished shaping all the rolls brush them with the glaze and sprinkle with the black cummin seeds or sesame. You can also use poppy seeds, if you like.
10. Allow to rest for approx 15 minutes. In the meantime, heat the oven to approx. 200C.

11. Bake the rolls for 15-20 mins, till nice and golden.

12. Serve warm.

No comments:

Post a Comment