Quick Turkish Dill and Feta Poğaça: Golden, Flaky, 30-Minute Buns Tips, FAQ & printable recipe

Tips for success

For the flakiest texture, handle the dough as little as possible. Overworking the dough can make the buns dense and tough. When shaping, use a light touch and avoid pressing out all the air.

If the dough sticks to your hands, lightly flour them or dampen your fingers with water. The buns should be smooth on top, with no cracks, so the egg wash creates an even, glossy finish. A light hand is the secret to tender, airy poğaça.

Baking powder loses its potency over time, so check the expiration date before starting. If you're unsure, test a teaspoon of baking powder in a cup of hot water—it should bubble vigorously.

For a richer flavor, you can replace half the vegetable oil with melted butter. If you prefer a more pronounced dill taste, add an extra tablespoon of chopped dill. The buns are delicious plain, but they also pair well with a dollop of yogurt or a slice of tomato.

Variations

• Spinach and Feta: Replace the dill with 1 cup of chopped fresh spinach (squeezed dry) and add a pinch of nutmeg. The spinach adds a vibrant color and earthy flavor that pairs beautifully with the feta.
• Olive and Herb: Fold in 1/2 cup of chopped Kalamata olives and 1 tablespoon of dried oregano instead of dill. The briny olives give the buns a Mediterranean twist that's perfect with a glass of red wine.
• Spicy Pepper: Add 1 finely chopped jalapeño or a teaspoon of red pepper flakes along with the dill and feta. The heat cuts through the richness of the cheese and adds a pleasant kick.
• Sweet Poğaça: Omit the dill and feta, and instead fold in 1/2 cup of raisins and 1 teaspoon of cinnamon. Increase the sugar to 2 tablespoons and serve as a breakfast treat with tea.

Storage and make-ahead

Fridge

Store leftover buns in an airtight container in the refrigerator for up to 4 days. Reheat in a 300°F oven for 5–10 minutes to restore crispness.

Freezer

Freeze baked buns in a single layer, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 350°F oven for 10–12 minutes.

Reheat

To reheat, place buns in a 300°F oven for 5–10 minutes or microwave for 15–20 seconds. Avoid overheating to prevent dryness.

Store leftover poğaça in an airtight container at room temperature for up to 2 days. To maintain their texture, place a paper towel in the container to absorb excess moisture. If the buns become stale, refresh them in a 300°F (150°C) oven for 5 to 10 minutes.

They can also be reheated in a microwave for 15 to 20 seconds, though the crust will lose some of its crispness. For longer storage, freeze the buns in a single layer, then transfer to a freezer bag.

You can prepare the dough and shape the buns up to 24 hours in advance. Place the shaped buns on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate.

When ready to bake, brush with the egg wash and bake directly from the refrigerator, adding a few extra minutes to the baking time. Alternatively, you can freeze the unbaked buns for up to 3 months. Thaw overnight in the refrigerator, then bake as directed.

Serving ideas

These poğaça buns are best served warm, straight from the oven. Break one open and watch the steam escape, releasing the aroma of dill and melted feta. They make a wonderful breakfast or brunch item, paired with a cup of Turkish tea or coffee. For a more substantial meal, serve them alongside a bowl of soup or a fresh salad. The buns are also perfect for picnics, lunchboxes, or as an appetizer at a gathering.

If you're serving them to guests, arrange the buns on a platter with a small dish of olive oil for dipping. You can also split them and fill with roasted vegetables or grilled chicken for a heartier sandwich. For a sweet-and-savory contrast, serve with a drizzle of honey or a spoonful of fruit preserves. The buns are versatile enough to be enjoyed at any time of day, from breakfast to a late-night snack.

Frequently asked questions

Recipe card

Quick Turkish Dill and Feta Poğaça: Golden, Flaky, 30-Minute Buns

Prep 20 minCook 20 minTotal 40 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
• 1/2 cup fresh dill, chopped
• 1 cup crumbled feta cheese
• 1 egg yolk
• 1 tbsp water

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

250

Protein

7 g

Carbohydrates

28 g

Fat

12 g

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