This recipe for Serbian Lenten pogacha, also known as pogaca, uses no eggs, milk or butter, so it is perfect for a fasting meal, like the period before Easter and during Advent. Compare this with a nonfasting pogacha recipe.
- 1¼ cups warm water , not more than 45°C
- 1 package active dry yeast
- 2 teaspoons salt
- ¾ tablespoon sugar
- 1½ tablespoons oil
- 3½ cups plain flour (all-purpose flour)
- In a large bowl, dissolve yeast in warm water. Add salt, sugar and oil and stir until completely mixed. Add flour and mix until a cohesive dough forms. Knead until smooth. Place dough in a greased bowl, cover and let rise in a warm place until doubled.
- Heat oven to 150°C.
- Turn dough out onto a lightly floured surface and shape into a flat round.
- Transfer to a sheet pan that has been lined with parchment paper. Prick loaf all over with a fork. Rub top of bread with oil. Let stand, uncovered, 15 minutes in a warm place.
- Bake 30 minutes or until a thermometer registers 90°C. Let cool completely on a wire rack before cutting.