Quick Turkish Dill and Feta Poğaça: Golden, Flaky, 30-Minute Buns Step-by-step instructions

Before you start

Before starting, gather all your ingredients and equipment. Measure the flour, baking powder, salt, and sugar into a large bowl. In a separate bowl, whisk together the yogurt and oil. Chop the fresh dill and crumble the feta if not already crumbled.

Line a baking sheet with parchment paper. If you plan to use a pastry brush, have it ready. Preheat the oven to 375°F (190°C) about 10 minutes before you're ready to bake. Having everything in place makes the process smooth and quick.

Instructions

Mix and Shape the Dough

1. 1Mix the Dry and Wet Base
   In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, combine the yogurt and vegetable oil, then pour into the dry ingredients. Stir with a wooden spoon until a shaggy dough begins to form.
   Look for The dough should be crumbly but hold together when pressed.
   Tip If the dough feels too dry, add a tablespoon of yogurt at a time until it comes together.
2. 2Fold in Dill and Feta
   Add the chopped fresh dill and crumbled feta cheese to the dough. Use your hands or a spatula to fold everything together until the dill and feta are evenly distributed throughout the dough. Be careful not to overmix, as this can make the buns tough.
   Look for The dough should be soft and slightly sticky, with visible green flecks and white cheese bits.
   Tip If the feta is very salty, you can reduce the added salt to 1/4 teaspoon.
3. 3Shape the Buns
   Turn the dough out onto a lightly floured surface. Divide it into 12 equal pieces. Roll each piece into a smooth oval or round bun, tucking the edges underneath to create a taut surface. Place the buns on a parchment-lined baking sheet, spacing them about 2 inches apart.
   Look for The buns should be uniform in size and smooth on top.
   Tip Wet your hands slightly to prevent sticking when shaping.

At the end of this phase, you should have a soft, slightly sticky dough that holds together when pressed. The dill and feta should be evenly distributed, giving the dough a speckled green and white appearance.

The shaped buns should be smooth and uniform, sitting neatly on the parchment-lined baking sheet. They should hold their shape and not spread excessively. If the dough feels too dry, add a splash of yogurt; if too wet, incorporate a bit more flour.

Glaze and Bake

4. 4Preheat the Oven
   Preheat the oven to 375°F (190°C). While the oven heats, prepare the egg wash by whisking the egg yolk with the water until well combined.
   Look for The oven should be fully preheated before baking.
   Tip If you prefer a deeper golden color, use a whole egg instead of just the yolk.
5. 5Brush and Score the Tops
   Using a pastry brush, coat the top of each bun with the egg wash. Then, using a fork, gently score the tops with decorative lines—either lengthwise or in a crisscross pattern. The fork lines will create classic poğaça ridges as the buns bake.
   Look for The buns should be evenly coated and show clear fork marks.
   Tip Dip the fork in water if it sticks to the dough.
6. 6Bake Until Golden
   Place the baking sheet in the preheated oven and bake for 18 to 22 minutes, or until the buns are puffed and deep golden brown. The egg wash should create a glossy, appetizing crust. Rotate the pan halfway through for even browning.
   Look for The buns should be golden all over, and a toothpick inserted into the center should come out clean.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the tops brown too quickly, tent loosely with foil.

The buns should be evenly coated with the glossy egg wash, with clear fork marks running across the tops. As they bake, they will puff up and turn a deep golden brown. The kitchen will fill with the aroma of toasted bread and herbs. The buns should be firm to the touch and sound hollow when tapped. A toothpick inserted into the center should come out clean. If any buns are browning faster than others, rotate the pan halfway through baking.

Cool and Serve

7. 7Cool Slightly and Serve
   Remove the baking sheet from the oven and let the buns cool on the pan for 5 minutes. Then transfer them to a wire rack. Serve warm, breaking one open to reveal the tender, flaky interior with melted feta and fragrant dill.
   Look for The buns should be warm and steamy when broken open.
   Tip For the best texture, serve within 30 minutes of baking.

After removing the buns from the oven, let them rest on the baking sheet for a few minutes before transferring to a wire rack. They should be warm and fragrant, with a shiny, golden crust. When you break one open, the interior should be tender and flaky, with visible pockets of melted feta and green dill. The steam should rise gently, releasing the herbaceous aroma. Serve immediately for the best texture, or let them cool to room temperature for later.

Common mistakes

One common mistake is overmixing the dough, which can develop too much gluten and make the buns tough. Mix just until the ingredients come together. Another pitfall is using too much flour when shaping; this can dry out the dough.

If the buns spread too much on the baking sheet, the dough may be too wet—add a little more flour next time. Also, ensure the egg wash is brushed evenly; if it pools, it can create dark patches. Finally, don't skip the fork scoring—it's not just decorative, it helps the buns bake evenly.

How to tell it’s done

The poğaça buns are done when they are puffed, deep golden brown on top, and sound hollow when tapped on the bottom. A toothpick inserted into the center should come out clean, with no raw dough clinging to it.

The internal temperature of the buns should reach at least 160°F (71°C) to ensure the egg wash is fully set. If the tops are browning too quickly but the centers aren't done, cover loosely with foil and continue baking. Let the buns cool for a few minutes before serving—they'll be very hot inside.

• Egg dishes: 160°F (71°C) in the thickest part