Pogacha (pogača) is a traditional Balkan bread. We’re bringing you a yeast free, yogurt version you can make in less than an hour.
- 18–20 ounces white flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 egg
- 7 ounces plain yogurt
- 3.5 ounces milk
- In a large bowl, combine flour with baking powder, baking soda and salt. Stir or shake. Heat oven to 495°F/ 250°C.
- 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 7-10 minutes). The dough should be soft but not sticky.*
- Transfer the ball into a (9 inch/ 23cm in diameter) oiled round pan. Flatten the dough evenly with your fist as you lightly punch it on all sides until evenly distributed in the pan. Take a fork and stab the bread on the surface several times.
- Lower oven temperature to 400°F/200°C. Bake pogacha 35 to 40 minutes, turning the pan halfway.* If it blushes too much, cover with foil.
- Take the bread out, wrap in a clean kitchen towel and leave to cool for 35-40 minutes.
*Step 2: Add a little more flour as necessary, but not more than 1-2 ounces.
*Step 5: By turning it halfway it’s meant that the pan should be turned 180°.
Egg is optional, but recommended.
Sub plain yogurt with Greek, but stir in a little water until you get a fluid consistency. Alternatively, use kefir and yogurt (50/50 ratio).
Total time does not include waiting for it to cool down.
Nutrition information is based on 3 servings.
- Serving Size: 1/2-1/3 pogacha
- Calories: 706
- Sugar: 6.7g
- Sodium: 1074mg
- Fat: 4.6g
- Saturated Fat: 1.8g
- Carbohydrates: 137.4g
- Fiber: 4.7g
- Protein: 24.3g
- Cholesterol: 61mg
Keywords: pogacha, traditional bread from the balkans