In a bowl, combine 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) warm milk, half a packet of fresh yeast, 1 tablespoon granulated sugar, 50 g butter, half a tea glass (about 100 ml / 1/3 cup + 1 tbsp) vegetable oil, 2 eggs, 1 dessert spoon (about 2 tsp) salt, and as much flour as needed, then knead. Cover the bowl with plastic wrap and let the dough rest for 1 hour. Transfer the rested dough to a floured surface and knead again. Pinch off pieces the size of a tangerine, flatten each one by hand on the surface, place a pinch of the 200 g diced salami in the center, seal the edges, and roll into a ball. Arrange on a baking tray lined with parchment paper and let rest for another 20 minutes. Brush with egg yolk and sprinkle with nigella seeds, then bake in a preheated oven at 190°C (375°F) until golden brown. Enjoy!

About This Recipe

We call yeast the single-celled organisms responsible for making our dough rise magnificently. The most common types of yeast are dry, fresh, instant, and sourdough. Let's take a closer look;

Dry Yeast
Dry yeast is yeast that has been dried and ground into fine granules. Sold in small packets at grocery stores, dry yeast granules are slightly larger than those of other yeast types. Before using this yeast, it must be dissolved in water and left to sit for a while. Only then does it become active and reach the right consistency to leaven the dough.

Fresh Yeast
Fresh yeast is yeast that has been transformed into small dark-colored, elastic cubes with a water content of about 70%. Fresh yeast is also known as cake yeast. It has a significantly shorter shelf life compared to dry and instant yeast. It is especially important to store it under proper conditions after opening the package, otherwise it deteriorates very quickly, changing in color and smell. It is recommended to store it between 2–6°C (35–43°F) and consume it as quickly as possible. It can be added directly to the flour or dissolved first.

Instant Yeast
Instant yeasts have a very fine granule structure. These high-technology yeasts retain their leavening power for up to about 1 year. The difference between instant yeast and dry yeast is that instant yeast can be added directly to the flour/dough without any dissolving process. The first thing to be careful about to avoid damaging the structure of instant yeast is not to add hot or cold water directly to the dough made with instant yeast — this damages the yeast. Instant yeast can be stored in a cool and dry environment in a sealed container.

Sourdough Starter
It is truly a miracle of nature. Sourdough starters are a type of yeast that can form and maintain their vitality at home. The ingredients within them can respire anaerobically and ferment, which is precisely why they are considered living organisms. In short, a sourdough starter is a living thing that can grow and multiply. It requires great care. A sourdough starter must be kept at room temperature from the activation stage all the way through the preparation stage. When it enters the dormant stage, it is best to let it rest in a cool and dry environment. Like dry yeast, this yeast must be dissolved in water before being added to the dough.

Today we prepared our Yeasted Salami Poğaça recipe for you. Be sure to also try our Pastırma (Turkish Air-Dried Cured Beef) Poğaça recipe sometime. Bon appétit!