Made by mixing leftover boiled potato into the dough and baking it covered in a wide pot, this poğaça is a practical fix for a late-night craving without turning the oven on. The soda-based dough needs no rising time, so it reaches the table in half an hour.
Mash the leftover boiled potatoes well in a bowl. Add the flour, yoghurt, oil, baking powder and salt, and knead until you get a soft dough that does not stick to your hands.
Divide the dough into pieces of about 40 grams each, roll them into balls and flatten slightly into poğaça shapes. Brush the tops with egg yolk and sprinkle with nigella seeds.
Arrange the poğaças with space between them in a wide pot, or the body of a pressure cooker, lined with baking paper. Cover with the lid and cook over low heat on the stovetop for 15 minutes, until the bottoms turn lightly golden.
If the pot has a thin base, the bottoms can burn quickly; use a heavy-bottomed pot or the body of a pressure cooker and check often after the first 10 minutes. Allergens: contains wheat (gluten), milk and dairy, and egg.
If you use freshly boiled potato instead of leftovers, drain it well and let it cool before mashing; hot potato makes the dough too wet and sticky.
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