Description
These fluffy vegan potato rolls are perfect for breakfast or as a savory snack! Made with a spicy potato filling, you won't be able to stop after one. Known as Turkish poğaça, this traditional pastry is all vegan and can be made gluten-free!
Ingredients
DOUGH (FOR THIRTY 45G POGACA DOUGH PIECES)
- 1 teaspoon (6.5g) sugar
- 2 packets (15g) of active dry yeast
- 1 cup (250ml) water, lukewarm (~105°F)
- 6 tablespoons (60g) aquafaba
- 2/3 cup (150ml) neutral oil
- 1/2 cup + 5 tablespoons (200ml) soy milk (See Notes)
- 5 2/3 cups (700g) all-purpose flour (See Notes)
- 2 1/2 teaspoons (15g) table salt, double volume/same weight if using kosher
- ½ cup extra flour for shaping the dough
POTATO FILLING
- 3 medium (1kg) Russet potatoes
- 2 tablespoons (30ml) olive oil
- 1 large (425g) onion, diced
- 1 tablespoon Aleppo pepper flakes
- 6 cloves of garlic, minced
- 1 tablespoon tomato paste (or Turkish pepper paste if you have it)
- 1/2 teaspoon table salt
TOPPINGS
- 2 tablespoons aquafaba
- 2 tablespoons olive oil
- 1 tablespoon sesame seeds
- 1 tablespoon nigella (black cumin) seeds
FOR SERVING
- 1 tablespoon olive oil (or vegan butter)
Instructions
MAKING THE DOUGH
1. Mix active dry yeast, sugar, and lukewarm water in a large bowl. Whisk and set aside until foamy—takes about 10 minutes. Once the yeast is activated, add in the aquafaba, neutral oil, soy milk, and mix.
2. In a separate large bowl, mix the flour with salt. Gradually add this flour mixture into the other bowl while mixing with a wooden spoon. Once most of the flour is incorporated, switch to kneading with your hands for about 8-10 minutes, or for 3-4 minutes if using a stand mixer, until the texture is smooth (see photo in the post for reference).
3. Place the kneaded ball of dough back into the bowl, cover with cling wrap, and let rest for at least two hours, until the dough doubles in size. You may also place it in the refrigerator overnight after the first rise.
POTATO FILLING
1. Boil the potatoes (always start boiling starchy root vegetables in cold water). Peel and mash them with the olive oil in a large bowl.
2. Place the diced onions in a pan with olive oil over medium heat. Add a pinch of salt and the Aleppo pepper, and caramelize the onions—about 12-15 minutes. Add the tomato paste and the minced garlic and cook for another few minutes, until the raw taste from the tomato paste is gone.
3. Add the spicy onion mixture into the bowl with the mashed potato and add more salt. Thoroughly mix and let cool.
ASSEMBLY & BAKING
1. After the first rise, deflate the dough fully by pressing out the large air bubbles and divide into thirty 45g pieces.
2. Lightly flour the working surface and press down each 45g piece of dough into a circle shape with your hands. Place 1 tbsp of the potato filling, then fold all sides over and lightly press the edges into each other to seal.
3. Roll each piece into a ball between your hands, place on a lightly floured surface, cover with a damp dish cloth, and set aside for the final proof. It should take about an hour for the balls to approximately double in size (about 2 1/2-inch diameter). If the dough was refrigerated, give the second proof at least three hours.
4. Preheat oven to 360°F.
5. Following the second rise, brush the tops with a mixture of aquafaba and olive oil. Sprinkle sesame and nigella (black cumin) seeds on top.
6. Bake for 22-30 minutes until the crust is golden, turning the tray halfway to ensure even baking.
7. While still hot, brush the pogacas with olive oil. Serve hot for breakfast or as a snack, ideally with Turkish (black) tea.
8. You may save pogaca for up to 5 days in an airtight container in the refrigerator, or up to three months in the freezer. You may enjoy it at room-temperature as well, but baking them again gives the best results. You could also microwave them for 10-20 seconds.
Notes
Milk: Make sure to use unsweetened and unflavored plant milks for the recipe. I love soy, especially the Westsoy or Trader Joe’s brands made using only soybeans and water.
Flour: Can be made with gluten-free flour. If necessary, I highly recommend using King Arthur or Bob’s Red Mill measure-for-measure GF flours. The small-sized pogacas are perfect if you make them GF as the dough will be more prone to tears while kneading due to a lack of robust structure traditionally provided by gluten.
Filling: You don’t need to use potato filling. Feta cheese with parsley, chopped black olives or olive paste, and “ground beef” fillings are all very popular in Turkey. In fact, you don’t need any filling at all! You may just bake the dough as is and enjoy fluffy vegan dinner rolls.
Shape: You can make the pogacas in different shapes like oval, crescent, braided, or half moon if you prefer! Make sure to divide up the pieces accordingly. For example, use at least 100g of dough for a braided pogaca.
Aleppo (aka pul biber) is a bright, fruity type of chili flakes commonly consumed in the Eastern Mediterranean. If you ever decide to build a Turkish pantry, make sure to start with Aleppo or Urfa pepper flakes—ideally both. Feel free to substitute with regular chili flakes if not available.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Turkish, Snack, Breakfast
- Method: Bake
- Cuisine: Turkish, Balkan
Keywords: pogaca, bread, turkish, potato
