Pogace

Ingredients for 2 servings:

• 500 g flour
• 250 g natural yogurt
• 1 egg(s)
• 2 tsp baking soda
• 1 tbsp salt
• 1 packet of dry yeast
• 2 tbsp sunflower oil
• Milk
• Flour for the work surface
• Oil for brushing

Instructions

Working time approx. 40 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 20 minutes

traditional Albanian bread for breakfast

Pour the yogurt into a large bowl. Then add the egg, baking soda, salt, oil, flour, and the sachet of dried yeast. Add a splash of milk and knead the dough with one hand, adding more milk with the other as needed until it forms a smooth dough. For me, a maximum of three splashes of milk is enough. Then sprinkle some flour on a work surface and continue kneading the dough with both hands until it is nice and soft and smooth, but not too smooth. The uneven texture of a pogaçe is actually one of the main focuses. Finally, the dough is placed on a greased or parchment-lined baking sheet. There, it is kneaded gently with the heels of the hands until it has become a flat dough. Now prick the dough in several places with a fork and brush with a very small amount of oil. Let it rest for about 15 minutes and then bake in a preheated oven at 200 degrees Celsius for about 25 minutes. It is best to monitor the dough from the 15-minute baking time onwards. Note: Pogaçe is eaten warm for breakfast with scrambled eggs, ajvar, feta cheese, olives, and roasted pointed peppers in a yogurt sauce. A glass of freshly brewed black tea (çaj) is a must, of course. It should not be confused with the Turkish pastry pogaca, which has a similar name and is usually filled.