Mayali Pogaca / Leavened Pogaca
1 package dry yeast, instant, 7 gr
3/4 cup yogurt, room temperature
1/2 cup (125 ml) unsalted butter, melted
1/2 cup olive oil
1 egg white
1/2 tsp salt
~2 1/2 cup flour
1/3 cup feta cheese, crumbled or goat cheese etc.
1/4 cup dill, chopped
1/4 cup fresh parsley, chopped
1 egg yolk + 1 tbsp water (egg wash)
Mix the yeast and yogurt in a large plastic bowl. Stir well until the yeast dissolves. Add the butter, olive oil and egg white, stir. Then add flour and salt slowly, knead. The dough shouldn't be sticky but should be soft. Divide the dough into 14 pieces. Make a little hole in it and then put 1 tbsp of the filling inside. Close it up, giving it a half moon shape.
Place parchment paper on an oven tray and arrange them on it. Put in a warm spot for about 30 minutes. Then, egg wash on top of each pogaca.
Preheat the oven to 375 F (190 C). Place the tray on the middle rack. Bake until the top is a light golden colour. Place the Mayali Pogaca on the wire rack so it cools down a little bit. Serve it with tea as an afternoon snack or as breakfast.