Monday, February 21, 2011

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 *
·                        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


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


  1. I am still working out of town. Can't wait till I get home and can COOK!

  2. How much grams is in one cup?

    1. An ounce is 28 grams, and a cup is 8 ounces,
      so 28 x 8 =224 grams. But remember, you are "mixing" volume measures with weight measures. So all this only applies for water or anything of same density as water.
      BTW, I noticed a rounded off measure of 250 gr is now popular. It makes it 1/4 kilo.

  3. This comment has been removed by the author.

    1. Very Nice! I made this two days ago and it was devoured by picky eaters and gluten sensitive people! Great for new tomatoes sandwiches. I added a little wheat germ this time (making another one now) and cut the salt in half. Delicious!

  4. Perhaps they are not as gluten sensitive as they claim. I am not defending gluten, there is nothing to defend about it.
    But it has become a big hype to claim to be gluten "sensitive" or "intolerant" or Celiac. Gets attention, I guess.

  5. Replies
    1. PAM is a none stick spray which prevents food from sticking to fry-pan, baking tins etc.