Those who love corn bread and who follows a gluten-free diet will love this recipe. It has a hard crust and is soft inside. I wanted to mention this at the start as I don’t want to misguide you. Pogaca is the general name of soft yeast dough pastries in Turkey. There are also pogacas made with baking powder and has a crunchy texture but when someone says pogaca what a Turk would think of is the soft ones. Before deciding to try this recipe keep in mind that it does not have a traditional pogaca texture.
By the way, I used white corn flour, which I found easier here in Spain. The color of it is light yellow. It has a slightly more granular texture, not a standart flour consistency.
I specifically state this. Because the amount of flour is always changeable, but in this recipe as the flour’s texture is different, the amount of flour can vary much more. I’m using two cups for this recipe, for example, but you may need to use four cups with your flour. Don’t be surprised. So add as much flour as the dough wants.
The consistency of the dough is slightly different from the standard doughs. It has a plastic-like structure. At least it feels like it while shaping. Meanwhile, as the dough waits the corn flour absorbs the water. At the last minutes of shaping, it may become difficult to shape. At this point you can add water to soften the dough. But be careful not to use too much water.
Enjoy the recipe…
- 2 eggs,
- 1 cup plain yogurt,
- 2 cups of corn flour,
- 10 g of baking powder,
- 1 teaspoon salt,
- Feta cheese, curd cheese or cottage cheese.
- Beat eggs, yogurt, salt and baking powder in a deep bowl,
- Add the corn flour and knead until you get a dough like play dough.
- Take small pieces from the dough and extend it in the palm of your hand,
- Put the cheese in the middle, close and roll,
- Place the pogacas into a baking tray covered with wax paper,
- Bake in a preheated oven at 180 ° C until golden brown.