Back to the roti who ever out there that love cheese must make sure to make this.The smell when you baked and the taste after coming out from the oven..emmm...emmmm sedap.Just make sure you put more cheese if you really love cheese and eat it when its still hot.
For its dough:
- 4 cups flour (I used high protien)
- ¼ cup warm milk
- 1 tbsp dry instant yeast
- ½ cup vegetable oil (I used 3 Ts shorting + 1 Ts cooking oil)
- 1 tbsp sugar
- 1 tsp salt
- ¾ cup mineral water
For its filling:
- Half bunch of parsley
- 1 ½ cup feta cheese (I used Cheddar + Mozzarella )
For coating their top:
- 1 egg yolk
- Poppy seeds (I used sesame seeds)
Mix sugar and yeast with milk. Combine all the dough ingredients including this milk mixture and mix them well. You can add a little more flour or mineral water if either of them is not enough. You should have a pliable and nonsticky dough. Cover it with a moist cloth and let it rest for 45 min.Chop the parsley and mix it with cheese.
Take a small piece from the dough and flatten it with your hands. You can do this on the counter. Put a tsp of cheese mixture on it and close it up folding the edges upwards like a bundle. Do the same for the rest of the dough. Place a parchment paper in a baking tray and place the pogacas on it. The folded side of pogacas should be at the bottom to have a ball shape.
Preheat the oven at 180C.
Beat the egg yolk well and coat all the pogacas with it using a brush. And sprinkle poppy seeds on each pogaca. Bake them about 30 minutes until they get golden.