Mix the yeast and the sugar in a bowl with
Whisk the butter, egg and yoğurt together in a bowl. Sift the flour into a mixing bowl, make a well in the middle, pour in the yeast mixture and stir through. Add the yoğurt mixture and knead vigorously for 10 minutes to make a soft, stretchy dough. Cover the bowl with a damp cloth and rest in a warm place for 2 hours to expand.
Peel and quarter the potatoes, then place in a large saucepan, cover with salted water and bring to the boil.
Add the remaining salt to the rested dough and knead to combine. Sprinkle some flour on your work surface. Divide the dough into eight pieces and roll into balls. Place one ball of dough on the work surface and, with floured hands or a rolling pin, flatten into a round about
Line a baking tray with baking paper and brush with vegetable oil. Arrange the poğaças on the tray. Brush the pastry with oil and the tops with egg yolk, and sprinkle on the seeds.
Serve warm, two per person.
© 2015 All rights reserved. Published by Murdoch Books.