• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Baking » Buns and Rolls

Published: Apr 19, 2017 · Modified: Feb 24, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Peynirli Poğaça - Turkish Poğaça With Feta And Herb

Jump to Recipe
peynirli pogaca in a plate

This Peynirli Poğaça is a Turkish Poğaça With Feta And Herb. This is common around the Balkan and Turkish regions. These Poğaça are called by different names depending on the region.

Peynirli Poğaça in a bowl

Poğaça, pronounced as 'Poh-gha-cha, is a flatbread that is common in the Balkans and Turkey. The flatbread are plain or sometimes stuffed with different fillings. There are different kinds of Poğaça and depending on the region, they are known by different names.

This particular Poğaça, Peynirli Poğaça, is stuffed with feta and parsley. Peynir is cheese in Turkish and since this Poğaça is stuffed with cheese and herb, it is called the Peyniril Poğaça.

It was interesting to read in Aparna's blog that our paneer could have got the name from the Turkish peynir. The whole word is untied by one common factor and that is food. Every country has something or other similar in flavor or ingredients or cooking technique.

Sign up to my newsletter

I love paneer stuffed buns and for a minute I was tempted to use paneer instead of feta in the buns. But since I was doing the specific country recipe, I wanted to keep it as close as possible to the original.

Peynirli Poğaça are very simple to make and is made with very basic ingredients. It could be a little tricky to stuff the bread with the cheese. I especially tend to get very excited and overfill the buns.

Make sure that you don't overfill as the buns could open up when baking and the filling could spill out. I had a couple of them open up when baking.

The Peynirli Poğaça are very light and works great in the evening with coffee or with some soup for lunch. I served it with soup for dinner as my boys are crazy about soup and bread dinners.

I am constantly on the lookout for savory breads to serve for dinner and this marathon had made me research for some great recipes from around the world.

The buns are traditionally given an egg wash, but cream and milk mixture works great for it. You could use, cumin, nigella seeds or sesame seeds to top the Poğaças. I have used black sesame to give some color to the buns.

Peynirli Poğaça served in a bowl
.

Preparation time - 15 minutes plus about 2 hours of resting time
Baking time - 20 to 25 minutes
Difficulty level - intermediate
Recipe adapted from - My Diverse Kitchen

Ingredients to make Peynirli Poğaça - Makes 12

To make the dough -

  • All purpose flour - 2 ½ cups
  • Active dry yeast - ½ tbsp
  • Sugar - ½ tbsp
  • Salt - ¾ tsp
  • Lukewarm milk - ½ cup
  • Yogurt - ¼ cup
  • Olive oil - ¼ cup

To make the filling for Turkish Poğaça -

  • Feta cheese - ¾ cup
  • Parsley - ¼ cup (fresh, finely chopped)
  • Crushed red pepper - ½ tablespoon (optional)
  • Oregano - ½ teaspoon (dried)

For the topping -

  • Cream + milk - 1 tablespoon + 1tbsp
  • Sesame seeds - to sprinkle
Peynirli Poğaça served in a tray

Procedure to make Peynirli Poğaça -

To make the dough -

  • Measure the milk in a bowl and add the sugar and yeast to it. Whisk it well and keep it covered for 5 to 10 minutes. By this time, you will notice that the mixture is frothy. If not, the yeast has not activated. Discard the mixture and start with a new batch of yeast.
Whisking the ingredients in a bowl
  • I made the dough in my food processor. Measure the flour and salt in the bowl of the processor. Add the yogurt, oil and the yeast mixture and process until a smooth dough forms. The dough will be quite soft, but should not be sticky. If needed, add a little more flour to adjust the consistency.
  • Place the kneaded dough in a greased bowl and cover it plastic wrap and then a kitchen towel. Let it rise in a warm, draft free place for about 1 ½ hours or until the dough has doubled in volume.
Kneading the dough in a bowl

To make the filling for Turkish Poğaça -

  • Mix all the ingredients mentioned in a bowl and keep it ready.

To shape the dough -

  • Punch the proofed dough and then divide them into 12 equal balls.
  • Working with one piece at a time, flatten the ball into a circle and place about a tablespoon of filling inside the circle. Bring the sides of the dough together and form a bun. Pinch the ends to seal well.
  • Repeat the same with the rest of the dough.
  • Place the shaped balls in a parchment lined baking tray and cover with a kitchen towel. Let it sit in room temperature for 30 to 45 minutes or until slightly puffed up.
Shaping and filling the dough

Baking the Peynirli Poğaça buns -

  • When the buns are rising for the second time, preheat the oven to 350 F.
  • Brush the top of the buns with cream-milk mixture and then sprinkle the sesame seeds. I used black sesame seeds for some color.
  • Bake for about 20 to 25 minutes or until they are golden brown.
Baking them for 30 mins in a oven
  • Let them cool a bit and serve the Peynirli Poğaça !

Other Flatbread Recipes

  • Amritsari Kulcha – Potato stuffed flatbread
  • Lagana Bread | Greek Lenten Flatbread | Vegan Flatbread
  • Obi Non | Vegan Uzbek Flatbread
  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Peynirli Poğaça served in a tray

Peynirli Poğaça – Turkish Poğaça With Feta And Herb

This Peynirli Poğaça is a Turkish Poğaça With Feta And Herb. This is common around the Balkan and Turkish regions. These Poğaça are called by different names depending on the region.
No ratings yet
Print Pin Rate
Course: Baking, Bread, Breakfast, bun, savory snack
Cuisine: Turkish
Diet: Vegetarian
Prep Time: 2 hours 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours 40 minutes
Servings: 12 People
Calories: 173kcal
Author: Sandhya Ramakrishnan

Equipment

  • food processor
  • bowl
  • Oven

Ingredients

To make the dough -

  • 2 ½ cups All purpose flour
  • ½ tablespoon Active dry yeast
  • ½ tablespoon Sugar
  • ¾ teaspoon Salt
  • ½ cup Lukewarm milk
  • ¼ cup Yogurt
  • ¼ cup Olive oil

To make the filling -

  • ¾ cup Feta cheese
  • ¼ cup Parsley fresh, finely chopped
  • ½ tablespoon Crushed red pepper optional
  • ½ teaspoon Oregano dried

For the topping -

  • 1-1 tablespoon Cream + milk
  • to sprinkle Sesame seeds

Instructions

To make the dough -

  • Measure the milk in a bowl and add the sugar and yeast to it. Whisk it well and keep it covered for 5 to 10 minutes. By this time, you will notice that the mixture is frothy. If not, the yeast has not activated. Discard the mixture and start with a new batch of yeast.
  • I made the dough in my food processor. Measure the flour and salt in the bowl of the processor. Add the yogurt, oil and the yeast mixture and process until a smooth dough forms. The dough will be quite soft, but should not be sticky. If needed, add a little more flour to adjust the consistency.
  • Place the kneaded dough in a greased bowl and cover it plastic wrap and then a kitchen towel. Let it rise in a warm, draft free place for about 1 ½ hours or until the dough has doubled in volume.

To make the filling -

  • Mix all the ingredients mentioned in a bowl and keep it ready.

To shape the dough -

  • Punch the proofed dough and then divide them into 12 equal balls.
  • Working with one piece at a time, flatten the ball into a circle and place about a tablespoon of filling inside the circle. Bring the sides of the dough together and form a bun. Pinch the ends to seal well.
  • Repeat the same with the rest of the dough.
  • Place the shaped balls in a parchment lined baking tray and cover with a kitchen towel. Let it sit in room temperature for 30 to 45 minutes or until slightly puffed up.

Baking the Peynirli Poğaça buns -

  • When the buns are rising for the second time, preheat the oven to 350 F.
  • Brush the top of the buns with cream-milk mixture and then sprinkle the sesame seeds. I used black sesame seeds for some color.
  • Bake for about 20 to 25 minutes or until they are golden brown.
  • Let them cool a bit and serve the Peynirli Poğaça !

Nutrition

Calories: 173kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 264mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Obi Non | Vegan Uzbek Flatbread
Naan Berenji | Eggless Persian Rice Flour Cookies »

Reader Interactions

Comments

  1. Sharmila - The Happie Friends Potpourri Corner says

    May 29, 2017 at 2:32 am

    Buns have come out perfect.. Lovely share..

    Reply
  2. Pavani says

    May 15, 2017 at 3:04 pm

    Such a pretty looking buns they are -- perfectly golden crust and the filling sounds just as amazing.

    Reply
  3. Sapna says

    May 07, 2017 at 12:52 pm

    Wow, the feta stuffed buns look really amazing. Very well made and perfect round shape.

    Reply
  4. Srivalli Jetti says

    April 27, 2017 at 4:24 am

    Oh those stuffed ones look amazing Sandhya, wish you showed us a cross section..:)

    Reply
  5. Srividhya Gopalakrishnan says

    April 25, 2017 at 4:37 pm

    Very inviting and tempting. Loved your write up. Agree that food is one common factor that unites the world... It's very fascinating to see how the recipes are intertwined. Great pick sandhya.

    Reply
  6. harini says

    April 25, 2017 at 7:45 am

    Wow! those look tempting, Sandhya. The filling is our all time favorite as well.

    Reply
  7. Sowmya says

    April 24, 2017 at 1:00 pm

    These buns look fabulous. Am drooling and then some more. Boookmarked

    Reply
  8. Priya Suresh says

    April 22, 2017 at 1:07 pm

    Omg, that filling tempts me to the core. Pogaca makes me hungry and am in love with those fabulous cuties.

    Reply
  9. Namratha says

    April 20, 2017 at 8:57 pm

    Gorgeous color on the buns and love that they are stuffed with Feta. If there is one thing I'm learning through this marathon is that the similarities in food in various parts of the world is uncanny! Quite enlightening 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!