Pogacha also spelled pogača, is a white bread similar to Vienna bread in texture and flavour—soft crust, fine crumb—and there are as many recipes for it as there are shapes, although round is traditional. Some pogača breads have a potato or cheese filling and herbs like dill and sesame mixed in with the flour.
Pour 1 kg of wheat flour, 2 tea-spoons of salt, and 1 tea-spoon of baking powder in a bowl. Mix the ingredients, make an indentation in the middle and add 2 teaspoons of dry yeast, half a teaspoon of sugar, some water and mix. Let it rest for 5 minutes for the yeast to start fermenting, add 2 tablespoons of vegetable oil and knead the dough hard with lukewarm water. Add more flour when needed to prevent it from sticking to your hands.
Leave the dough covered with kitchen-cloth for 5 minutes, then knead again thoroughly while sprinkling it with flour, and then leave it for 5 minutes more to rest.
Press the dough by hands into a thin pogacha-bread shape; rub some flour on its top and bottom. Put the pogacha-bread into a greased baking pan, smear the top and its sides with oil and cover with kitchen-cloth.
Let it rest for another 20 – 30 minutes, then bake at 250 degrees until it rises. After it has risen lower the temperature to 200 degrees. The whole baking process should last around 40 minutes, until it turns golden brown. Grind the baked pogacha-bread with a grater until the greasy surface is removed and the lighter coloured surface appears.
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