Easy No Knead Pogača ~ Pogacha ~ Serbian Flat Bread

Easy No Knead Pogača ~ Pogacha ~ Serbian Flat Bread

Pogacha (POH-gah-cha), also known as pogaca, is a bread eaten in Serbia, Croatia and throughout the former Yugoslavia.  Many recipes abound for pogacha over the web but most, if not all, breads are kneaded.  Not this one!  Trust me!  Mix and let rise in the same bowl.  My hands do not touch this dough. 

When I was younger I would go visit my Teta (aunt) in Canada and every morning she would have fresh bread made before I woke up.  Nothing like the smell of fresh bread wafting through the house.  So I got up early one day and watched her make it.  So easy….thanks Teta Seka!

Bake Time: 40 to 50 minutes *

Ingredients:

·                        1/2 cup warm water with 1 tsp of sugar

·                        1 package active dry yeast

·                        3 teaspoons salt  (1 Tbl)

·                        1 ½ cups water

·                        3 tablespoons vegetable oil

·                        4 1/2 to 5 cups all-purpose

Preparation:

1.               In a 2 c measuring cup, dissolve yeast in ½ c warm water with sugar. Let proof (5 to 10 min).  In a large bowl add 4 cups of the flour and salt and make a well. Add yeast mix and 3 T oil then the remaining 1 ½ cups water and mix with spatula until mixture is smooth.

2.               Add the remaining flour, a little at a time,  until you can no longer mix by hand with spatula, 2 or 3 minutes.  (You may not use the entire 5 cups of flour)  DOUGH WILL BE STICKY.  NO KNEADING IS REQUIRED.  Do not be tempted to add more flour like you would if you kneaded the bread, this pogacha is more lighter in texture.  Clean around the top of bowl and spray with PAM, cover and let rise in a warm place until doubled, 35 to 40 minutes.

              Heat oven to 360 degrees. Punch dough and ‘dump’ it into a  greased round pan or shape into a round loaf onto a greased sheet pan.  Let rise for 20 minutes in a warm place. Sprinkle top of bread with a pinch of kosher salt and a quick spray of PAM.  Bake 40 minutes * until golden brown. Let cool completely on a wire rack before cutting……or just pull it apart and enjoy hot with a piece of butter or cheese in the middle!!!

 This was mixed by hand with the spatula.  Dough never leaves the bowl.  How easy is that?????

                                       

  *This took about 40 minutes in my electric oven but takes 50 minutes in my new gas oven,          so check time until it is golden.  You can tap the bottom to hear a hollow sound signaling it is done.  Sometimes I’ve cranked up the oven to 400 in the last 10 minutes if it seems like it’s not browning.  Some people cover their out of the oven bread in a cotton towel to retain the moisture.  I only do this if I forgot to set a timer and baked it too long

                               

Don’t be afraid to add toppings on this like olive oil drenched sliced sweet onions, chopped rosemary or cheeses right before baking.   Prijatno!

                           

                                                    This recipe is lenten