Cheese Poğaça

Pour 120 ml of warm milk into a bowl, add 10 g of sugar and 7 g of dry yeast, stir and leave for 10–15 minutes, until a light foam appears on the surface.

Add 120 g of natural yogurt, 80 ml of vegetable oil, 1 egg white and 8 g of salt. Gradually add in 400 g of sifted wheat flour and knead a soft, elastic dough that barely sticks to your hands.

Cover the bowl and leave the dough in a warm place for 60 minutes, until it roughly doubles in size.

For the filling, crumble 200 g of feta and mix it with 20 g of finely chopped parsley.

Knock back the dough, divide it into 8 equal pieces and flatten each with your palm into a round. Place the cheese filling in the center, pinch the edges together and shape into a round poğaça.

Arrange the pieces on a baking sheet lined with parchment, cover and leave for another 30 minutes. Brush the surface with 1 egg yolk and sprinkle with 1 tbsp of sesame seeds.

Bake in an oven preheated to 190 °C for 20–25 minutes, until the poğaças turn golden. Serve warm or cooled.