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Dough

Poğaça (Turkish Savory Bun) Dough

Poğaça (Turkish savory bun) dough is a soft, leavened dough kneaded from flour, milk, fat, and yeast. After it rises, it is divided into portions, filled, and shaped. It is the basic dough for baked Turkish savory buns.

Where It’s Used

“Divide the dough for Turkish savory buns into portions, fill them with cheese, and seal them closed.”

Glossary

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Benzer

Leavened Dough

Leavened dough is dough that rises through fermentation after yeast or sourdough starter is added. The carbon dioxide produced by yeast loosens the dough, increasing its volume and creating a porous interior. It is the base for risen products such as bread, poğaça (Turkish savory buns), and pizza.
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Malzeme

Pogaca

Pogaca is a savory Turkish bun made from soft leavened dough, usually filled with cheese, olives, or ground meat and baked. Its rich dough bakes into a soft interior that can be sliced. It is commonly eaten at breakfast and tea time.
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