Pogaca

Ingredients

Flour
1 packet butter (250g)-softened at room tempreture
1 glass yogurt
2 small packet of baking powder (or 4 teaspooons?)
1 full egg
1 egg yolk (for glazing)
salt
black sesame (corek otu)
cooking aid: dough mixer

Fillings:

A. White cheese
-white cheese, a bit of lor cheese, egg yolk, sliced parsley (very bit)
-all mixed together

B. Minced meat
-fry a very thinly diced onion till soft
-add in the minced meat till cooked

Steps

-add butter,yogurt,baking powder,salt, and egg.
-add the flour bit by bit..at first starts with 2 glasses of flour and adding..
-mix them all to forma dough. If u have dough mixer,use it. If not use the hands.
-Keep adding the flour until the dough is quite soft (the softness of the soft tip of ur ears).
-keep kneading.
-take a small pice of ithe dough.
-roll it up in circle
-make a hole in the middle
-fill it up with the desired filling.
-close the hole up.
-put in on the cooking tray.
-glaze it up with egg yolk mixed with a few drops of water.
-sprinkle the black sesame on top.
-bake it in the oven till yellowish-brownish color (see the pic above)


Note:
-All has to be done within half an hour since after that the baking powder effect will not be total
-The filling can be with potato filling and spinach filling. Since I dont like them, I dont bother to put the filling recipe here.
-If u want to make a crunchy pogaca, lessen the flour. Then it will be somehow buscuit like. But if u want to make it almost like sort of bread, add more flour. If i am not mistaken it is usually 250g butter to 1 kilo flour?
-mixing the ingredients by hand is cool..but the stickiness after that is ouch... i do prefer the mixer at least till the wet and dry ingredients have mixed properly.
-the yogurt is of the turkish yogurt. It is thick in consistency that you can cut it with a spoon. Not the watery yogurt normally found in Malaysia or USA.
-The shape of pogaca is optional. The shape can be round, oval...any shape u like..depending on ur creativity. The typical pogaca is round of course...but there is no harm being creative,isnt it?

Bon Apetit!