Cuisine Bosnian, Croatian, Macedonian, Montenegrin, Serbian, Slovenian
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.