Sourdough Poğaça — Long-Fermented Cheese-Filled Pastries

While the dough rests, fold it once every hour by lifting the edges toward the center, and repeat three times. Each fold adds air and develops the gluten without kneading. After the third fold, cover the bowl and refrigerate.

Mix the cheese with finely chopped parsley. Divide the cold dough into 16 portions and press each by hand into a 10 cm circle. Place the cheese filling in the center and bring the edges together to seal. Arrange them seam-side down on a baking sheet, cover, and let proof.

Brush the risen rolls with beaten egg yolk and sprinkle with nigella seeds.

Bake in an oven preheated to 200°C / 390°F for 25 minutes. Sourdough dough needs higher heat than instant-yeast dough because it gets its final boost in the oven. The rolls are done when the tops are deep golden and tapping the bottoms produces a hollow sound. Cool on a wire rack.