Soft Yogurt Buns (Pogaca)

This soft, yogurt-based dough creates tender, fluffy buns with a rich crumb and golden finish. Perfect for shaping, filling, or enjoying warm on its own.

Shared notes will appear here.

All-Day Breakfast

Turkish

Kitchen Pace : 🕒🕒🕒

Servings:

Recipe by NAVA Kitchen

Soft yogurt buns with golden tops, sprinkled with sesame and nigella seeds, arranged on a parchment-lined tray over a gold rack.

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Ingredients:

1 cup warm milk
1 cup yogurt
⅔ cup oil
2 tbsp butter, softened
2 egg whites, yolks reserved for topping
1 tbsp instant yeast
2 tsp sugar
2½ tsp salt
4½ cups flour, add gradually

Method:

Start Cooking

Mix the Liquids

In a large bowl, combine: warm milk, yogurt, sugar, instant yeast. Stir gently.
Add: egg whites, oil, butter. Mix until smooth.

Add the Flour

Add: flour and salt. Mix until combined.
Gradually add remaining flour until dough becomes: soft, smooth, slightly tacky, not wet, not stiff.
Knead for 8-10 minutes, until elastic and smooth.

First Rise

Cover with plastic wrap or a kitchen towel.
Let rise for 60-75 minutes, until puffy and nearly doubled.

Shape

Line a baking tray with parchment paper.
Divide the dough and shape as desired: filled buns, plain rolls, sandwich-style buns.
Place shaped dough on the prepared tray.

Second Rise

Cover lightly and let rise 25-35 minutes, until puffy.

Bake

Brush with reserved egg yolks. Sprinkle with sesame or nigella seeds, if desired.
Bake at 375°F (190°C) for 20-22 minutes, until golden. Bon appétit.

Kitchen Tools:

Mixing bowls
Measuring cups and spoons
Baking sheet lined with parchment
Kitchen towel or plastic wrap
Stand mixer with dough hook, optional

Notes:

From the kitchen

Yogurt creates a softer, richer dough with a tender crumb.
Instant yeast can be mixed directly into the liquids.
Use warm, not hot ingredients.
Add flour gradually to avoid a dense dough.
Dough should feel soft and slightly tacky.
This dough may rise slower due to richness — give it time.
Do not underbake.
Cover lightly after baking for extra softness.

Make it yours

Toppings: egg yolk, sesame, nigella, shredded cheese.
Fillings: feta and parsley, mashed potato, mozzarella, sliced hot dog, ground beef (cooked & cooled), olive paste.
Shapes: round buns, filled pogaca, sandwich rolls.

At the table

Serve warm or at room temperature.
Perfect for breakfast, tea time, lunchboxes, or served as soft sandwich bread.
Freezes well and reheats beautifully.

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FROM THE PANTRY

Pogaca

WHY WE LOVE IT

Pogaca is one of those baked goods that fits any moment of the day. It can be soft and simple or filled and more satisfying, making it just as good for breakfast as it is for lunchboxes or a quick snack. The dough is flexible, easy to shape, and always rewarding.

A LITTLE STORY

Pogaca is a staple in Turkish home kitchens and bakeries. It is commonly served for breakfast and tea time, often alongside cheese, olives, and tea. Over time, many variations developed, using ingredients like yogurt, butter, or oil, each giving the dough a slightly different texture and richness.

DID YOU KNOW?

Pogaca dough can change significantly with small ingredient swaps. Adding yogurt creates a softer and more tender crumb, while using more oil results in a lighter, more airy texture. This is why there are so many versions, each with its own character.