Poğaça Mix with Mahleb - 375g

 Turkish savoury breakfast buns with 6.5% wheat germ | Add yoghurt, oil and an egg, bake at 170 °C | Plain or filled with cheese

The plain, classic version of the Turkish savoury breakfast bun, carried by mahleb rather than by vegetables. Wheat flour with 6.5% wheat germ, raising agent, 0.5% mahleb (ground mahaleb cherry seed) and dried parsley are already blended, so the recipe is one bowl: knead one cup of yoghurt, the white of one egg and half a cup of vegetable oil into the whole pack, fold in cheese if you want them filled, shape into small buns, brush the tops with the reserved yolk and bake at 170 C for around 20 to 30 minutes until golden. Break one open to check. Mahleb is the spice that makes the difference between a pogaca and an ordinary roll, and getting it in the right proportion is most of the recipe. 

• TURKISH POGACA IN ONE BOWL – Knead 1 cup yoghurt, 1/2 cup oil, 1 egg white and the whole pack; shape, glaze with the yolk and bake at 170 C for 20-30 minutes.
• EINKORN AND WHOLE-GRAIN WHEAT – An ancient-grain base with 6.5% wheat germ rather than plain white flour, at 12.59 g protein per 100 g.
• REAL VEGETABLES AND MAHLEB – Carrot, pumpkin, parsley and broccoli powders with 0.5% mahleb, the Turkish cherry-stone spice that gives pogaca its signature aroma.
• SOFT ENOUGH FOR LUNCHBOXES – Fold in cheese or curd before shaping for a filled bun that stays tender the next day.