How to make
All products are at room temperature.
Sift the flour along with the salt and baking powder into a large bowl. I warmed the milk and mixed the yeast along with the sugar and 2 tbsp. from the flour. I left it to activate.
In another bowl, I beat the egg whites with the yogurt and oil. When the yeast was ready, I added it to the flour, then poured the milk with the egg whites and oil. Then I poured the hot water.
For me, with the flour I use, 5.4 fl oz (160 ml) was completely enough. Then I kneaded a soft, non-sticky dough, adding a little flour when needed to remove the moisture.
I let it rise in a deep bowl for 40 minutes in the oven at 120°F (50°C) with the door open. I covered the bowl with cling film and a towel.
After rising, I took it out of the bowl on a floured surface and lightly pressed to release the air. I divided it into balls of about 2.1 oz (60 g). With my fingers, I stretched it into a circle about the diameter of a coffee cup saucer, even a little bigger.
I put crumbled cheese and a piece of butter in the middle of it. I folded it into a semi-circle and pressed the edges well so that the filling would not come out of our small buns.
I shaped the stuffed buns into rectangles and placed them on a baking tray. I left them rise for 15 minutes.
I spread them with the yolk mixture and baked for about 30 minutes in an oven heated to 430°F (220°C), at the bottom of which I put a cup of water for juicier and softer pogaca.
After taking them out, I spread them with butter straight from the fridge and wrapped the Fluffy Turkish Pogaca in a towel.
