Belokranjska pogača


  • 500 g soft white flour
  • 300 ml tepid water
  • 2 tea spoons of salt
  • 20 g leaven
  • pinch of cumin
  • 1 egg
  • 1/2 tea spoon of sugar


To prepare the dough crumble 20 g leaven and add 3 spoons of white flour, 50 ml tepid water and half spoon of sugar and mix everything in dense fluid substance. Thus prepared leaven must rise for so long that is volume increases for more than twice.

Prepare a mixture from white flour, tepid water and leaven prepared as described above and knead it for 8 to 10 min so that you get smooth and not too hard dough that must not stick to the hands. Cover the dough with a cloth or with the lid of the pot where you have kneaded and leave it rise for so long that is volume increases for more than twice. Put thus leavened dough on the baking tray coated with oil or lard and stretch it with your hands till it has 30 cm diameter. The dough should be stretched over the baking tray 1 to 2 cm thick and towards the edge the thickness should be decreasing as the dough is stretched by hands from the centre toward the edge. The dough must not touch the sides of the baking tray because the edge of pogača must be lower than the centre. Cut through the dough to the bottom of the baking tray slanting lines ca. 4 cm apart from each other from one side to the other. Spread a fluffy egg to which a pinch of cumin is added on top of the dough. On the top of it sprinkle a pinch of sea salt.

Bake the dough 20 to 25 min in pre-heated oven at 220°C. The finished belokranjska pogača must be light brown baked, in the centre 3 to 4 cm and at the edges 1 to 2 cm high.

Belokranjska pogača is served warm and is not cut but torn at the cut slanting lines.