Step 1

Melt the 30 grams Butter and leave to the side. Add 1 Egg yolk, 2 Eggs, 250 ml Yoghurt, the 125 ml Extra Virgin Olive Oil, the 2 tbsp Cider Vinegar, the ½ tsp Sugar & 2 tsp Salt to a large mixing bowl. Whisk together and then add in the melted butter. Alternatively, add one ingredient at a time, mixing in-between each addition.

Step 2

Mix the 2½ tsp Baking Powder in with the 565 grams Plain Flour, then gradually add the flour mixture to the wet ingredients. About a ladle/1 cup at a time, mixing well, until you have a manageable dough. It will have a soft feel but not be smooth like bread dough. You have added enough flour when you can mould a small piece into a ball. (See the video or process photos before this card for reference).

Step 3

Flour dust some baking/parchment paper, on top of a chopping board & turn out the dough. Form into a disc & cut in half with a floured large knife. Take half the dough, form into a disc and cut in half again. Form that half into a disc and cut 4 triangles. Repeat with the other small half and make another 4 pieces. Repeat the process again with remainingg dough until you have 16 triangles of dough, about the same size.

Step 4

Flour your palms and form one piece of dough into a small ball. See my video for my method. Repeat with the remaining 15 pieces of dough & then leave to rest while you prepare the filling.

Step 5

Wash and blot dry the 125 grams Spinach & roughly chop. Make sure as dry as possible. Same with the 250 grams Turkish White Cheese (Peynir) if using - some have a lot of liquid and need that squeezed off. The harder the cheese however, the less moisture there will be. Once ready, mix the cheese and spinach together.

Step 6

Prepare 2 baking sheets/baking trays with baking/parchment paper & preheat oven to: 200°c/180°c fan oven/400°f/Gas Mark Flour a small piece of paper and take one ball of dough, placing on the paper & opening out with your hands. No need for a rolling pin. Pat out to about palm width (4"/10cm) & then thin the edge by about a finger width.

Step 7

Take about 1-1½ heaped tbsp of filling and place in the centre, making a line of filling, but leaving a gap at the ends. Close the rolls by bringing together the top and bottom of the dough, meeting in the centre and pinching closed. You should have an oval shape. Turn the roll over and rock back & forth to smooth the join. Mix the remaining 1 Egg white with 1-2 tsp Milk & brush on the roll before topping with Seeds (optional). Place on the prepared tray & repeat with the rest.

Step 8

Place in the centre of the oven & bake for 15-20 minutes until a deep golden colour & risen. Turn them over after about 15 minutes and brush on any remaining egg wash, then bake for another 3 - 4 minutes till coloured.

Step 9

Allow to cool still on the tray, but over a cooling rack for 10 minutes before removing the tray. Then leave to cool enough to eat.

Step 10

Serve the yeast-free Poğaça a little warm or eat at room temperature. Classically enjoyed with Turkish tea (çay - pronounced ch-eye).

Step 11

I don’t recommend placing in the fridge as it can cause condensation. Store in food bags and even in cake or cookie tins, somewhere not too warm & they will be fine for up to 4 days.