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Woman holding halved pogacha.

Pogacha (Pogača): Traditional Balkan Bread (Yeast Free, W/ Yogurt)

  • Author: Balkan Lunch Box
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 3 1x


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
  • Oil


  1. In a large bowl, combine flour with baking powder, baking soda and salt. Stir or shake. Heat oven to 495°F/ 250°C.
  2. Add egg, milk and yogurt. Work the ingredients first with a wooden spatula as long as you can.
  3. 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.*
  4. 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.
  5. 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.
  6. 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

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