Turkish Pogaca

Preparation info

  • Difficulty


  • For approx.



Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

These are brioche-like buns, but much easier to make. You can also turn it into a large flatbread, but I often make pointed balls with it.


  • 2 sachets yeast (14 g/½ oz/ tsp)
  • 5 tbsp lukewarm water
  • 500 g (1 lb/3⅓ cups) plain (all-purpose) flour
  • pinch of salt
  • 250 g (8 oz/2 sticks) butter at room temperature
  • 2 eggs, + one extra


Dissolve the yeast in the warm water and leave to stand for 10 minutes. Add the flour and salt to a large bowl and fold in the butter. Make a ‘well’ in the flour and pour in the yeast and water. Add the eggs and knead the mixture into a pliable ball. Place in a greased bowl, cover with plastic wrap and allow to rise for one hour. Knead again and divide the dough into 8 equal portions. Roll into balls and press the dough on either side between thumb and index finger to create ‘eye-shaped’ buns. Using a sharp knife, score the top of the dough. Lay on greased baking tray and leave to stand for approx. 30 minutes. In the meantime preheat the oven to 200°C (400°F/Gas 6). Brush the buns with beaten egg. Bake until done and golden brown in approx. 20 minutes.