Cheese poğaça that melts in the mouth and stays soft for days. Its dough kneaded with milk and oil, combined with a generous cheese filling, makes it the most practical delicacy for breakfast, tea time and picnic tables.
Add sugar and yeast to warm milk and let it rest. Knead the flour, vegetable oil, egg, salt, and the yeast mixture together to get a soft dough that doesn't stick to your hands.
Cover the dough and let it rest in a warm place until it doubles in size. Properly risen dough makes the poğaça light and soft.
Divide the risen dough into walnut-sized pieces. Flatten each piece in your hand, place some of the cheese filling in the center, bring the edges together to seal and shape into a ball, then arrange on the tray.
Brush beaten egg yolk over the poğaça and sprinkle with nigella seeds. Bake in an oven preheated to 180°C (356°F) until golden on top.
Important: For soft poğaça (savory pastry), don't toughen the dough with too much flour; keep it as soft as an earlobe. Contains gluten, dairy, and egg. Once cooled, poğaça can be kept in a box at room temperature for a few days, or bagged and frozen.
Adding a few drops of milk to the egg yolk you brush on top gives a shinier color. Adding a dessertspoon of vinegar to the dough helps the poğaça rise more and stay soft.
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