Pogacha is traditional bread made in Balkan countries, Turkey and Carpathian Basin. With its soft crust it is similar to Italian Focaccia bread. They are many recipes and shapes. This time I chose recipe with yogurt and baking powder as a raising agent. Usual shape is round and they are many ways to decorate it. I prefer savoury taste rather than sweet, therefore I used Pink Himalayan Salt for salty, rustic flavour. Pogacha is served warm with cheese or Kaymak and you never use a knife to cut it. Instead you break it apart with your hands.
Ingredients
• 1 kg all purpose flour
• 500 ml milk
• 500 ml yogurt
• 1 egg
• 1 Tbsp baking powder
• 1 Tbsp Salt
• Himalayan Pink salt for topping
• 1 Tbsp olive oil for baking tray/pan
Method
• Preheat the oven to 350F
• In a mixer place egg, milk and yogurt.
• Start adding gradually 900 g of flour with baking powder (reserve 100 g flour for kneading)
• Mix dough until smooth consistency (for 5 minutes)
• Transfer dough on working surface and work it with hand using remaining flour (2 minutes)
• Using rolling pin roll it evenly into a round shape and place it in oiled baking pan
• Brush it lightly with Olive oil and dust it with flour
• Using kitchen scissor create desired design and sprinkle with Pink Himalayan Salt
• Bake it for about 50 minutes and turn sides when half baked (if oven does not bake even)
• Let it rest for 10 minutes, break it apart and enjoy!
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