Poğaça with potatoes leek filling

Weigh yogurt, yeast, sugar and 130 grams water in the mixing bowl, heat for 2 minutes/37°C/speed 2.

Separate the egg, set egg yolk aside. Add the egg whites, 80 grams sunflower or rapeseed oil, flour and ¾ tsp salt to the mixing bowl, Interval/Knead function for 2 minutes.

Transfer the dough, cover and leave to rest for 1 hour. Rinse the mixing bowl and continue with the recipe.

Put 500 grams water in the mixing bowl, hang in the cooking insert. Weigh peeled and finely chopped potatoes, cook for 20 minutes/Varoma®/speed 1 (without a mixing bowl lid) and transfer.

Chop the clove of garlic in the mixing bowl for 3 seconds/speed 5 - push down with the spatula.

Add leek and olive oil to the mixing bowl, heat for 3 minutes/Varoma®/speed 1 (without mixing bowl lid).

Add potatoes, tomato paste, pepper, ½ teaspoon salt, a little grated nutmeg and chili, mix for 10 seconds/speed 4.

After the resting period, divide the dough into 15 equal pieces and shape them into rounds; let them rest again for 15 minutes.

Preheat the oven to 190°C (top and bottom heat).

Roll out the pieces of dough into an elongated shape using a rolling pin. Place about 1–2 teaspoons of the filling slightly below the center, fold the bottom half of the dough over the filling, and press down lightly. Make three lengthwise cuts with a knife in the area just above the center. Now, roll the dough upwards from the bottom. Finally, join the two corners together, press firmly to seal, and place on the baking sheet.

Whisk the egg yolk. Brush the *poğaça* on the baking sheet with the egg yolk and sprinkle with sesame and nigella seeds, if desired. Bake in a preheated oven for approximately 20 minutes until golden brown.