Quick Turkish Dill and Feta Pogaca Tips, FAQ & printable recipe

Tips for success

For the flakiest texture, handle the dough as little as possible and avoid overworking it. The yogurt and oil create a tender crumb, but too much kneading will make it dense.

If you prefer a richer flavor, substitute melted butter for the oil—just keep the same quantity.

To make the egg wash extra glossy, whisk the yolk with a teaspoon of milk or cream instead of water.

For a more pronounced herb flavor, add a teaspoon of dried oregano or thyme to the dough. These buns are best served warm, but they can be reheated in a toaster oven or microwave.

Variations

• Spinach and Feta: Add 1/2 cup of thawed and squeezed-dry chopped spinach along with the dill. Reduce the dill to 1/2 bunch to keep the balance. This adds extra color and a mild earthy flavor.
• Olive and Herb: Replace the dill with 1/2 cup chopped fresh parsley and add 1/2 cup chopped kalamata olives. Omit the salt, as the olives are salty. This gives a Mediterranean twist.
• Spicy Pepper: Add 1 finely chopped jalapeño or 1/2 teaspoon red pepper flakes to the dough along with the feta. This adds a gentle heat that pairs well with the creamy cheese.
• Cheese Lover's: Use a mix of feta and grated cheddar or mozzarella for a gooier texture. Reduce the feta to 1/2 cup and add 1/2 cup of the other cheese. This makes the buns extra melty.

Storage and make-ahead

Fridge

Keep in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 2 months.

Freezer

Freeze baked or unbaked pogaca for up to 2 months. Thaw and reheat in a 350°F oven.

Reheat

Reheat in a 350°F oven for 5-7 minutes until warm and crisp.

Store leftover pogaca in an airtight container at room temperature for up to 2 days. They will lose some crispness but remain tender. To refresh, warm them in a 350°F (175°C) oven for 5 minutes. Avoid refrigerating, as that can dry them out.

The dough can be prepared up to 24 hours in advance and kept covered in the refrigerator. Shape the buns and brush with egg wash just before baking.

Alternatively, freeze unbaked shaped buns on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.

Serving ideas

Serve these pogaca warm from the oven, torn open to reveal the steamy, cheesy interior. They pair beautifully with a cup of Turkish tea or coffee.

For a complete breakfast, serve alongside olives, tomatoes, and cucumbers. They are also great for picnics or lunchboxes, as they hold up well at room temperature.

For a more substantial meal, split a pogaca and fill it with scrambled eggs or roasted vegetables. They can also be served as an appetizer with a side of yogurt dip or a simple salad. The flaky texture and savory flavors make them a versatile addition to any table.

Frequently asked questions

Recipe card

Quick Turkish Dill and Feta Pogaca

Prep 20 minCook 25 minTotal 45 minServes 12

Ingredients

• 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

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl or the same bowl, add the yogurt and oil, then whisk until smooth. Pour the wet mixture into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
2. Add the finely chopped dill and crumbled feta to the dough. Use your hands or a spatula to fold everything together until the dill and feta are evenly distributed throughout the dough. Avoid overmixing, which can make the buns tough.
3. Turn the dough out onto a lightly floured surface. Divide it into 12 equal pieces. Roll each piece into a smooth ball and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
4. In a small bowl, beat the egg yolk with 1 tablespoon of water. Brush the tops of each bun with the egg wash using a pastry brush. Use a fork to score a crisscross or line pattern on the top of each bun, pressing gently.
5. Preheat the oven to 375°F (190°C). Bake the buns for 20 to 25 minutes, until they are puffed and golden brown on top. The egg wash gives them a shiny, appetizing crust.
6. Remove the baking sheet from the oven and let the pogaca cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool slightly. Serve warm, breaking one open to reveal the tender, flaky interior with melted feta and fragrant dill.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

280

Protein

8 g

Carbohydrates

30 g

Fat

14 g

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