Learn how to make poğaça with potatoes, a typical Turkish recipe.
There’s something magical about the smell of freshly baked poğaça drifting through the kitchen. I first fell in love with these soft, pillowy Turkish pastries during a breakfast in Istanbul, where my friend’s mother served them straight from the oven with steaming cups of çay (Turkish tea). The filling was creamy, the dough was fluffy, and every bite felt like comfort in its purest form. Since then, I’ve been making them at home, and my family can never resist eating more than one.
This potato-filled version is especially satisfying. The soft, slightly sweet bread pairs perfectly with the savory potato filling, enhanced by fresh parsley and sautéed onion. Whether you serve them for breakfast, as a snack, or even as part of a light dinner, these poğaças never disappoint. They’re also great to pack for picnics or to share with friends — and they always get compliments.
Ingredients
3 cups all-purpose flour
1 cup warm milk
1/2 cup vegetable oil
1 egg (yolk for brushing, white for dough)
1 tbsp sugar
1 tsp salt
1 tbsp dry yeast
3 medium potatoes (boiled & mashed)
1 small onion (finely chopped)
2 tbsp parsley (chopped)
Salt & pepper to taste
Instructions
Start by activating your yeast. In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes until it becomes foamy. This step ensures your dough will rise beautifully.
Once the yeast is ready, add the egg white (keep the yolk for brushing later), vegetable oil, salt, and flour gradually. Mix until a soft dough forms. Knead the dough for about 8–10 minutes until smooth. Cover the bowl with a clean cloth and let it rest in a warm place for about an hour, or until it doubles in size.
While the dough is rising, prepare the filling. Heat a little oil in a pan and sauté the chopped onion until translucent. Add the mashed potatoes, chopped parsley, salt, and pepper. Stir until well combined and allow it to cool completely before using.
Once the dough has risen, divide it into equal-sized balls. Flatten each ball slightly, place a spoonful of filling in the center, and fold the dough to seal it completely. Shape them into ovals or rounds and place them on a baking tray lined with parchment paper.
Brush each poğaça with the reserved egg yolk for a beautiful golden finish. Bake in a preheated oven at 180°C (350°F) for 20–25 minutes or until golden brown.
Tip: These taste best when eaten fresh from the oven, but you can also store them in an airtight container for up to two days. Warm them slightly before serving for that fresh-baked feel.
Pair them with a cup of hot tea, and you’ve got yourself a little taste of Turkey at home.
