No-Yeast Pogaca: A Quick and Delicious Turkish Breakfast Pastry

by

A Taste of Izmir: The Story Behind Pogaca

Pogaca, a beloved Turkish pastry, represents the warmth and hospitality of Turkish cuisine. Originating from the coastal city of Izmir, this no-yeast version offers a quick and delightful breakfast or afternoon tea treat that brings comfort to any table. Unlike traditional pogaca recipes, this version eliminates yeast and butter, making it both time-efficient and budget-friendly.

Ingredients

  • Eggs: 3 (2 whole eggs + 1 egg white, 1 egg yolk for brushing)
    • US: 3 large eggs
    • Metric: 150g eggs
  • Water: 200 ml (1 cup)
    • US: 0.85 cups
    • Metric: 200 ml
  • Liquid Oil: 1 cup
    • US: 8 fluid ounces
    • Metric: 240 ml
  • Yogurt: 1 cup (use the more liquid part)
    • US: 8 fluid ounces
    • Metric: 240 ml
  • Granulated Sugar: 1 tablespoon
    • US: 12.5g
    • Metric: 12.5g
  • Salt: 1 dessert spoon
    • US: 1 teaspoon
    • Metric: 5g
  • Baking Powder: 1 pack
  • Baking Soda: 1 full teaspoon
  • Flour: 4-4.5 cups
    • US: 480-540g
    • Metric: 480-540g
  • Lemon Juice: 3-4 drops
  • Filling Options:
    • Cheese (cottage or kashkaval)
    • Chopped parsley
    • Optional: Mashed potatoes with butter, salt, and black pepper

Step-by-Step Instructions

  1. In a large mixing bowl, combine 2 whole eggs and 1 egg white.
  2. Add water, oil, yogurt, sugar, and salt. Mix thoroughly.
  3. Incorporate baking powder and begin adding flour gradually, cup by cup.
  4. Add baking soda and squeeze 3-4 drops of lemon juice.
  5. Knead the dough, adjusting flour as needed to achieve a soft, slightly fluid consistency.
  6. Divide the dough into 20 equal pieces.
  7. For each piece, flatten and add filling (cheese, parsley, or potato).
  8. Fold and seal the edges to prevent filling from leaking.
  9. Brush with reserved egg yolk mixed with a teaspoon of oil.
  10. Sprinkle with roasted sesame seeds.
  11. Make diagonal scratches on the surface for a decorative touch.

Cooking Details

  • Prep Time: 20 minutes
  • Cooking Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: Approximately 20 pastries
  • Oven Temperature: 180°C (350°F)

Nutritional Information (Approximate per pastry)

  • Calories: 180-200
  • Protein: 4g
  • Carbohydrates: 15g
  • Fat: 12g
  • Fiber: 1g

Expert Cooking Tips

  • Use roasted sesame seeds for enhanced flavor
  • Ensure the cheese is fully enclosed to prevent leaking
  • Adjust flour slightly based on egg size and humidity
  • Don’t overwork the dough to maintain softness

Variations and Substitutions

  • Cheese Options: Cottage cheese, kashkaval, feta
  • Potato Filling: Boil and mash potatoes with butter, salt, and pepper
  • Sesame Alternatives: Nigella seeds or everything bagel seasoning

Frequently Asked Questions

  1. Can I make these ahead of time? Yes, pogaca can be frozen and reheated easily.
  2. Is this recipe suitable for vegetarians? Yes, the basic recipe is vegetarian-friendly.
  3. How long do these pastries stay fresh? 3-4 days at room temperature, up to a week in the refrigerator.
  4. Can I use whole wheat flour? You can substitute up to 50% of the flour with whole wheat flour.
  5. What’s the best way to reheat pogaca? Warm in the oven at 150°C (300°F) for 5-7 minutes.

Storage and Make-Ahead Tips

  • Cool completely before storing
  • Store in airtight container at room temperature for 3 days
  • Freeze in sealed bags for up to 1 month
  • Thaw at room temperature or reheat in oven

Enjoy your homemade pogaca, a delightful taste of Turkish culinary tradition!