Potato-Cheese Turkish Poğaça Buns with Golden Pull-Apart Crust Tips, FAQ & printable recipe

Tips for success

For the fluffiest buns, make sure the dough is well-kneaded and has risen until doubled. If your kitchen is cool, let the dough rise in a slightly warm oven (turned off) with the light on.

The buns are best served warm, but they can be reheated in a 300°F (150°C) oven for 5 minutes to bring back the softness. If you prefer a crispier crust, skip the olive oil brush and bake for an extra 2 minutes.

The filling can be customized: add crumbled feta for a tangy twist, or a handful of chopped fresh herbs like dill or parsley. For a spicier version, add a pinch of red pepper flakes to the filling.

The dough can also be shaped into rounds instead of ovals; just adjust the baking time slightly. These buns freeze well, so consider making a double batch.

Variations

• Feta and Herb: Replace half of the melting cheese with crumbled feta and add a handful of chopped fresh dill or parsley to the filling. The feta adds a salty, tangy note that pairs beautifully with the potatoes.
• Spicy Sucuk: Add 1/2 cup finely chopped sucuk (Turkish sausage) to the filling, sautéing it with the onions until browned. The smoky, spicy flavor infuses the potatoes and cheese.
• Olive and Sun-Dried Tomato: Stir in 1/4 cup chopped kalamata olives and 1/4 cup chopped sun-dried tomatoes into the filling. This adds a briny, umami depth that complements the cheese.
• Spinach and Cheese: Sauté 2 cups fresh spinach with the onions until wilted, then squeeze out excess moisture. Mix with the mashed potatoes and cheese for a green, earthy filling.

Storage and make-ahead

Fridge

Refrigerate leftover buns in an airtight container for up to 4 days. Reheat in a 300°F oven for 5-7 minutes until warm and soft.

Freezer

Freeze baked buns in a single layer on a baking sheet, then transfer to a freezer bag. Reheat from frozen at 300°F for 10-12 minutes.

Reheat

Reheat buns in a 300°F (150°C) oven for 5-7 minutes, or until warm and the cheese is melted again. Avoid microwaving, as it can make the dough rubbery.

Store leftover buns in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 4 days. Reheat in a 300°F (150°C) oven for 5-7 minutes to restore the soft texture. The buns can also be stored in the freezer for up to 2 months.

The dough can be made a day ahead and refrigerated after the first rise. Let it come to room temperature for 30 minutes before shaping. The filling can also be prepared a day in advance and stored in the refrigerator. Assemble and bake the buns on the day of serving for the best texture.

Serving ideas

Serve the buns warm, ideally within 15 minutes of baking, so the cheese is still molten and stretchy. Arrange them on a platter with a bowl of yogurt or a simple tomato salad on the side.

They are also delicious with a cup of Turkish tea or coffee. For a heartier meal, serve alongside a soup or stew.

These buns are versatile enough for breakfast, brunch, or as an appetizer. If serving as a main, pair with a fresh green salad and a light vinaigrette.

The buns can be pulled apart at the table, letting everyone help themselves. For a festive touch, sprinkle with a few sesame seeds or nigella seeds before baking, if desired.

Frequently asked questions

Recipe card

Potato-Cheese Turkish Poğaça Buns with Golden Pull-Apart Crust

Prep 30 minCook 25 minRest 1 hTotal 1 h 55 minServes 12

Ingredients

• 1 cup warm milk (110°F/43°C)
• 1/2 cup warm water
• 1/4 cup olive oil
• 2 1/4 tsp active dry yeast (one packet)
• 1 tbsp granulated sugar
• 1 tsp fine salt
• 5 cups all-purpose flour
• 2 cups mashed potatoes (from about 3 medium potatoes)
• 1 cup finely chopped sautéed onions
• 1 1/2 cups shredded melting cheese (such as mozzarella or kashar)
• 1 tsp Turkish spice blend (such as pul biber or paprika)
• 1 egg yolk, beaten
• 2 tbsp olive oil, for brushing

Instructions

1. In a large bowl, stir together the warm milk, warm water, olive oil, yeast, sugar, and salt. Let stand for 5 minutes until the yeast is foamy. Add the flour and mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with a clean towel, and let rest for 1 hour, until doubled in size.
2. While the dough rises, combine the mashed potatoes, sautéed onions, shredded cheese, and Turkish spice blend in a bowl. Mix until thoroughly combined. Taste and adjust seasoning with salt if needed. Set aside at room temperature.
3. Punch down the risen dough and divide it into 12 equal pieces. On a lightly floured surface, roll each piece into a 5-inch oval. Place about 2 tablespoons of filling in the center of each oval. Fold the dough over the filling and pinch the edges firmly to seal. Gently roll the bun to form a neat oval shape. Place the buns seam-side down on a parchment-lined baking sheet, leaving space between them.
4. In a small bowl, beat the egg yolk with 1 tablespoon of water. Using a pastry brush, gently brush the top of each bun with the egg wash. This will give them a deep golden color as they bake.
5. Preheat the oven to 350°F (175°C). Bake the buns for 25 minutes, until deeply golden brown and puffed. The filling should be hot and the cheese melted. If the tops brown too quickly, tent loosely with foil for the last 5 minutes.
6. Immediately after removing the buns from the oven, brush the tops with olive oil. This adds shine and softens the crust slightly. Let the buns cool on the baking sheet for 5 minutes before serving.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

320

Protein

9 g

Carbohydrates

40 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.