Poğaça

Feta Turnovers

• 3 ½ c. Flour
• ½ c. Butter
• 1 T. Baking Powder
• ½ c. Plain Yogurt
• 2 Eggs
• ¼ c. Oil
• ½ T. White Vinegar
• 1 tsp. Lemon Juice
• 1 ½ tsp. Salt
• 1 tsp. Sugar
• 1 ½ c. Feta, crumbled for filling
• 1/3 c. flat-leaf Parsley, finely chopped for filling
• 1 Egg Yolk for topping
• 1 tsp. Plain Yogurt for topping
• Nigella or Sesame Seeds for topping

1. Combine dry ingredients in a big bowl.
2. Add all other dough ingredients and knead until the dough comes together. If the dough is sticky after 5 minutes of kneading, add small amounts of flour.
3. Make 20 balls (size bigger than golf ball but not as big as a tennis ball).
4. Set aside, cover with a clean towel. Let rest 15 minutes.
5. Mix Feta and Parsley together for the filling.
6. Pat each dough ball into a 3-inch diameter circle.
7. Put 2 teaspoons of filling on one half of the circle, leaving some room on the edge to close it.
8. Close the other half over the filling, pinch the sides to close. Line them on a baking tray.
9. Whisk the Egg Yolk & Yogurt together and brush mixture on all of them.
10. Top with the seeds of your choice.
11. Bake at 375^oF for 35 minutes or until golden brown.