Pogača (Traditional Balkan Round Bread)

Traditional Balkan flatbread, often served warm with butter or cheese.

Ingredients (Serves 6–8)

• 500 g all-purpose flour

• 250 ml warm water or milk

• 7 g active dry yeast (or 20 g fresh yeast)

• 1 tsp sugar

• 1 tsp salt

• 3 tbsp vegetable oil or melted butter

• 1 egg (optional, for brushing)

• Optional topping: sesame seeds, poppy seeds, or coarse salt

Preparation

1. Activate the yeast:

   • Mix warm water or milk with sugar and yeast.

   • Let sit 5–10 minutes until foamy.

2. Make the dough:

   • In a bowl, combine flour and salt.

   • Add yeast mixture and oil or butter.

   • Knead until soft and elastic (about 8–10 minutes).

   • Cover and let rise in a warm place for 1 hour, until doubled.

3. Shape the bread:

   • Form dough into a round loaf and place in a greased baking pan or on a lined tray.

   • Score lightly on top and brush with beaten egg if desired.

   • Sprinkle with seeds or salt.

4. Bake:

   • Preheat oven to 180°C (350°F).

   • Bake 30–35 minutes until golden brown and hollow-sounding when tapped.

5. Serve:

   • Cool slightly, then slice or tear into pieces. Serve warm or at room temperature.

Cooking Tips

• Knead well to develop gluten for a soft, airy texture.

• Let the dough rise fully; under-proofed pogača will be dense.

Serving Suggestions

• Serve warm with kajmak, butter, or soft cheese for a traditional pairing.

• Enjoy alongside soups, stews, or grilled meats as a hearty side bread.