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Woman holding halved pogacha.

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

Pogacha (pogača) is a traditional Balkan bread. We're bringing you a yeast free, yogurt version you can make in less than an hour. 
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 1 hr
Course Bread and Pastry
Cuisine Bosnian, Croatian, Macedonian, Montenegrin, Serbian, Slovenian
Servings 3
Calories 706 kcal


  • 18-20 ounces white flour
  • ½ tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 egg
  • 7 ounces plain yogurt
  • 3.5 ounces milk
  • Oil


  • 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: 1/2-⅓ pogachaSodium: 1074mgSugar: 6.7gFiber: 4.7gCholesterol: 61mgCalories: 706kcalSaturated Fat: 1.8gFat: 4.6gProtein: 24.3gCarbohydrates: 137.4g
Tried this recipe?Let us know how it was!