Pogacha, the traditional Balkan bread, is one of the most well known delicacies coming from the region. This, just-the-right-amount-of-tough, milk and yogurt, no-rise bread can be on your plate before you can watch a movie from start to finish.

Pogacha: Traditional Balkan Bread

  • Author: Balkan Lunch Box
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 4 1x



  • 16 ounces white flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 egg
  • 7 ounces Greek yogurt (mix ahead until smooth and runny)
  • 3.5 ounces milk
  • Oil


  1. Heat oven to 495°F.
  2. In a large bowl, combine flour with baking powder, baking soda and salt. Stir or shake.
  3. Add egg, milk and yogurt. Work the ingredients first with a wooden spatula as long as you can. Take over with your hand and work continuously until you get one smooth ball (about 7-8 minutes).
  4. Transfer the ball into a (9-inch in diameter) oiled round (or square) pan, and flatten evenly with your fist as you lightly punch the dough in on all sides. Take a fork and stab the bread with it several times.
  5. Transfer to the oven and lower the temperature to 400°F. Bake 35 to 40 minutes turning halfway. If it starts to blush too much, cover with foil.
  6. Take the bread out, wrap in a clean kitchen towel and leave to cool for 35-40 minutes.

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