Fluffy Pogaca

• FOR THE DOUGH:
• 1 Tablespoon Sugar
• 1 Tablespoon Dry Instant Yeast
• 1/4 cups Warm Milk
• 4 cups Flour
• 1/2 cups Vegetable Oil
• 1 teaspoon Salt
• 3/4 cups Mineral Water
• _____
• FOR THE FILLING:
• 1/2 bunches Parsley
• 1-1/2 cup Feta Cheese
• _____
• FOR COATING THE TOP:
• 1 whole Egg Yolk
• 3 Tablespoons Poppy Seeds

1. Mix sugar and yeast with milk. Combine all the dough ingredients including this milk mixture and mix them well.
2. You can add a little more flour or mineral water if either of them is not enough. You should have a pliable and nonsticky dough. Cover it with a moist cloth and let it rest for 45 minutes.
3. Chop the parsley and mix it with cheese.
4. Take a small piece from the dough and flatten it with your hands. You can do this on the counter. Put a teaspoon of cheese mixture on it and close it up, folding the edges upwards like a bundle. Do the same for the rest of the dough. Place parchment paper in a baking tray and place the pogacas on it. The folded side of pogacas should be at the bottom to form a ball shape.
5. Preheat the oven at 180u0b0C (350u0b0F).
6. Beat the egg yolk well and coat all the pogacas with it using a brush. Sprinkle poppy seeds on each pogaca. Bake them about 30 minutes until they are golden.
7. Note: These ingredients make about 40 pogacas as I make them so small that you can eat them in just two bites. You can make them bigger if you like or you can halve the recipe if you want fewer pogacas.

sugar, yeast, ubc, flour, vegetable oil, salt, water, filling, parsley, feta cheese, coating, egg, poppy seeds

Taken from tastykitchen.com/recipes/breads/fluffy-pogaca/ (may not work)