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Breakfast · Part 1 of 3: Ingredients

Quick Turkish Dill and Feta Pogaca

By Clara Weller ·

Golden pogaca buns with glossy tops and fork-scored pattern on a baking sheet.
Prep
Cook
Total
Serves
12

These Turkish pogaca buns are the ultimate quick savory pastry: a soft, flaky dough loaded with salty feta and fresh dill, then baked until golden and glossy.

They come together in minutes with just a bowl and a spoon—no yeast, no rising time. Perfect for breakfast, brunch, or a snack, these buns are best torn apart while still warm, revealing a tender crumb and fragrant herb pockets.

Pogaca is a beloved Turkish pastry, often enjoyed with tea or as a breakfast treat. This version is quick because it skips yeast entirely, using baking powder for lift and yogurt for tenderness.

The combination of briny feta and bright dill makes every bite savory and satisfying. With a simple egg wash and fork scoring, these buns look as good as they taste. Whether you're new to Turkish baking or a longtime fan, this recipe is approachable and rewarding.

Ingredients

Makes 12 buns · serves 12
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 cup plain yogurt
  • 1/2 cup vegetable oil
  • 1 bunch fresh dill, finely chopped
  • 1 cup crumbled feta cheese
  • 1 egg yolk
Contains: gluten, eggs, milk

Why this recipe works

The use of baking powder instead of yeast means no proofing time—just mix, shape, and bake. The yogurt adds moisture and a subtle tang, while the oil keeps the crumb tender and rich. The dough comes together in one bowl, making cleanup a breeze.

Ready to start cooking right away??? Jump to Part 2 ? Step-by-Step Method ?

Feta provides salty, creamy pockets that melt slightly during baking, while fresh dill offers a bright, herbaceous note that cuts through the richness.

The egg wash creates a shiny, golden crust that contrasts with the soft interior. Together, these elements create a pastry that is both simple and impressive.

Notes and substitutions

Use full-fat yogurt for the best texture; Greek yogurt works too but may require a splash of water to loosen. The dough should be soft and slightly sticky—resist adding too much flour, as that will make the buns dry.

Fresh dill is essential here; dried dill won't have the same vibrant flavor. If you don't have feta, try crumbled goat cheese or a mix of grated cheeses.

The baking sheet can be lined with parchment for easy cleanup, and the buns can be shaped into rounds or crescents.

  • plain yogurt: Greek yogurt or sour cream for a tangier flavor
  • vegetable oil: melted butter or olive oil for a richer taste
  • fresh dill: 2 tablespoons dried dill, or use fresh parsley or chives
  • feta cheese: crumbled goat cheese or grated halloumi for a saltier bite

Equipment

  • Large mixing bowl
  • Whisk
  • Wooden spoon or spatula
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Fork

Coming up in Part 2: the method

  1. Mix and Fold · 2 stepsMix the Dry and Wet Ingredients · Fold in Dill and Feta
  2. Shape and Glaze · 2 stepsShape the Buns · Apply Egg Wash and Score
  3. Bake and Serve · 2 stepsBake Until Golden · Cool Slightly and Serve Warm

Up next · Part 2 of 3

6 steps · 25 min of cooking · what to look for at each stage

Step-by-step instructions (Part 2)