Turkish Pogaca Recipe – Flower Shaped No Yeast Breads with Potato


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Turkish Pogaca Recipe - Flower Shaped No Yeast Breads with Potato



Today we are going to show you very easy and delicious potato pogaca (no yeast butter bread) recipe. It’s very easy to make and delicious Turkish pastry. After you watch our recipe video you will learn how to make pogaca with potato. It’s very familiar with butter potato bread recipe.It’s a big pain to peel and grate all those potatoes, but it will be very delicious inside for your pogaca recipe!
Directions for the Turkish pogaca: Grate boiled and peeled potatoes. Pour vegetable oil into a pot Start by frying the grated onions Add the potatoes Blackpepper Red pepper flakes Leave it to cool down for around 30 minutes Directions for the Dough: Transfer melted unsalted butter into a large bowl Add an egg Milk Vegetable oil Salt Flour Add baking powder and knead with your hand Gradually add flour until it comes soft and unsticky Divide the dough piece in egg size Place the potato mixture Transfer on the baking paper Brush egg yolk on tops Sprinkling black cumins onto pogaca to give flower shape On 200C(400F) pre-heated oven, bake for approx. 25 minutes, until golden brown. It’s very delicious baking powder breads.
–Flower Shaped No Yeast Pastry Ingredients
For the pogaca dough
100gram of unsalted butter
1/2 cup (100ml) vegetable oil
2 eggs
1/2 glass of milk
1tbs baking powder
1 teaspoon salt
4 cups flour
-Ingredients for the Potato Mixture
3 small-sized potatoes
1 onion
4 tablespoons vegetable oil
1 teaspoon salt
Half a teaspoon of black pepper
1 teaspoon paprika
-For the top:
Egg yolk
Black Cumin

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28 Comments

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  1. Such a neat nd beautiful presentation ,I have to try this recipe,all ur gadgets r such a neat nd the way ur showing is simply superb,what stainless Steel utensils u keep over stove?nothing sticks to it bottom,where do u get thos pots on stove?

  2. Thanks the vedio, I made the good Pogaca, and very interesting about Turkish pastry, this Pogaca is very good with potato filling, and I feel this pastry  tastes like Chinese sweets, I love it!

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