Name: Soft and Chewy Balkan Bread
Prep time: 15 min
Cook time: 20 min
Total time: 125 min
Ingredients: 0.66666668653488 cup milk; 0.33333334326744 cup water; 1.5 teaspoons white sugar; 2.5 teaspoons active dry yeast; 2 cups bread flour; 0.5 teaspoon salt; 0.25 cup olive oil, or as needed

Soft and Chewy Balkan Bread

4.8

(5)

4 Reviews

2 Photos

Pogacha is a type of bread baked in the ashes of a fireplace, and later on in the oven. This bread is found in the cuisines of the Balkans and Turkey. I found it after searching high and low for a great bread to bake for my homemade panini. I tried maybe a dozen bread recipes over the years just to get it right. I needed a bread that was light and airy that you could press using a panini press and wouldn't get too hard to chew or too thick to eat.

Prep Time:

15 mins

Cook Time:

20 mins

Additional Time:

1 hr 30 mins

Total Time:

2 hrs 5 mins

Servings:

Jump to Nutrition Facts

Ingredients

⅔ cup milk
⅓ cup water
1 ½ teaspoons white sugar
2 ½ teaspoons active dry yeast
2 cups bread flour
½ teaspoon salt
¼ cup olive oil, or as needed

Directions

Mix milk and water in a pot over low heat. Heat, stirring constantly, until an instant-read thermometer inserted into the pot reads 110 degrees F (43 degrees C). Remove from heat. Add sugar and stir to dissolve. Pour mixture into a cup or other cylindrical glass; sprinkle yeast on top. Let mixture rest until yeast is frothy and fragrant, about 10 minutes.
Stir flour and salt together in a large mixing bowl. Pour in yeast mixture and mix until a sticky dough forms.
Turn dough out on a floured work surface and knead quickly for 5 minutes. Shape dough into a ball. Grease a large bowl with 1 tablespoon olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour.
Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 minute. Divide into 5 balls. Flatten balls out into thick rectangles. Place rectangles of dough onto a greased baking sheet. Brush tops with a thin coat of olive oil. Let rest for 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C) while dough rests.
Bake bread in the preheated oven for 12 minutes. Switch to the broil setting until the tops of rolls turn golden brown, about 1 minute. Remove from the baking sheet and allow to cool completely. Cut rolls in half lengthwise.

Tips

For an Italian taste, I add 1/8 cup of one or more of the following: rosemary, thyme, basil, garlic powder, onion powder, and sometimes cut-up Kalamata olives. I top bread with thin onion slices, mozzarella, and Parmesan cheese.

Or for a kick, I add 1/8 cup of one or more of the following: jarred jalapeño slices or diced fresh jalapeños, shredded Cheddar cheese, garlic powder, and red onion. I top bread with additional shredded Cheddar cheese and jalapeños.

For a flavor that mimics Red Lobster Cheddar biscuits, I add 1/8 cup of the following: cayenne pepper, garlic powder, shredded Cheddar cheese, chopped green onion, and dried parsley. I top bread with extra shredded Cheddar and parsley.

Nutrition Facts (per serving)

296	Calories
12g	Fat
38g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 296
% Daily Value *
Total Fat 12g	16%
Saturated Fat 2g	10%
Cholesterol 3mg	1%
Sodium 249mg	11%
Total Carbohydrate 38g	14%
Dietary Fiber 2g	6%
Total Sugars 3g
Protein 8g
Vitamin C 0mg	1%
Calcium 47mg	4%
Iron 3mg	14%
Potassium 137mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.