Yeast-Free Corn and Buckwheat Poğaça

Instructions

1. Step 1

   Heat the oven to 180°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Combine the yogurt, softened butter, and egg white in a large bowl, pressing and stirring until evenly blended.

   Timer: 2 min (fixed)

   Ingredients used: 100.0 gr Butter, 1.0 piece Egg White, 45.0 gr Plain Yogurt

   Cookware: mixing bowl, Silicone spatula

3. Step 3

   Stir the buckwheat flour, salt, and baking powder into the wet mixture until no dry pockets remain.

   Timer: 2 min (fixed)

   Ingredients used: 10.0 gr Baking Powder, 120.0 gr buckwheat flour, 6.0 gr Salt

   Cookware: mixing bowl, Silicone spatula

4. Step 4

   Add the corn flour in three additions, mixing after each addition. Gently knead in the bowl just until a soft, cohesive dough forms.

   Timer: 3 min (fixed)

   Ingredients used: 240.0 gr Flour

   Cookware: mixing bowl

5. Step 5

   Fold the chopped dill evenly into the dough.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Dill

   Cookware: mixing bowl

6. Step 6

   Divide the dough into 12 equal portions, roll each gently into a ball, and arrange them on the lined baking sheet with space between them. Flatten each ball slightly.

   Timer: 8 min (fixed)

   Cookware: baking sheet

7. Step 7

   Brush the pastries with egg yolk and sprinkle the nigella seeds evenly over them.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 piece Egg Yolk, 4.0 gr Nigella Seeds

   Cookware: baking sheet, pastry brush

8. Step 8

   Bake at 180°C for 25 minutes, until the tops are golden and the centers are set.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven

9. Step 9

   Transfer the pastries to a wire rack and cool for 10 minutes before serving.

   Timer: 10 min (fixed)

   Cookware: wire rack