Pogača Bread (Rustic Croatian Flatbread)

In much of Croatia and the wider Balkans, the word pogača almost stands in for bread itself. It refers to a round, flat loaf that traces its name to the Latin panis focacius – bread baked on the hearth. Early versions sat under a heavy metal or clay bell (nhạy cảm in Croatian), buried in hot embers, which gave a gentle, surrounding heat and a soft, fragrant crumb. Over time, ovens took over, yet the round shape, the simple ingredients and the role of pogača at the table stayed remarkably stable.

In Croatian cooking, pogača appears in many guises. On the island of Vis, viška pogača and komiška pogača are famous stuffed flatbreads filled with onions and salted fish, with or without tomatoes – dishes that carry traces of Greek and Mediterranean influence and are sometimes compared to focaccia or pizza. Inland, versions like masna pogača or cheese-filled pogača resemble rich pan breads, sometimes served on feast days. Across the region, a decorated pogača may appear at ceremonies alongside bread-and-salt greetings, symbolising hospitality and family unity.

This recipe focuses on an everyday rustic flatbread rather than the filled festival versions. The aim is a loaf that fits easily into weeknight cooking: a quick dough, no yeast, and ingredients that sit in most kitchens. The method draws on a common Balkan approach to yeast-free pogača, where baking powder and baking soda combined with yogurt or milk lift the dough while keeping the crumb tender. The result is a round loaf with a light, fine crumb, a gentle tang from the dairy, and a thin golden crust that softens slightly as the bread rests.

The flavour is delicate and milky, with a mild acidity from yogurt and a subtle richness from egg and oil. The crumb stays soft yet sturdy enough for dipping into stews, soaking up pan juices from roasted meat, or serving alongside grilled fish and salads. The shape is kept modest: a 24–26 cm round, about two to three centimetres thick, which bakes quickly and slices neatly into wedges.

Several details make this version especially approachable:

• No yeast and short resting time. The dough relies on chemical leavening rather than a long rise, which keeps the total time under an hour while still giving a light interior.
• Accessible ingredients. Standard white flour, plain yogurt, a little milk, egg, oil and pantry staples form the core of the recipe. Greek yogurt works once thinned slightly, and kefir fits well in place of part of the yogurt.
• Flexible serving role. The bread works warm for lunch or dinner, but leftover wedges reheat well and can even become sandwich bases the next day.

For a Croatian-style table, this kind of pogača sits naturally beside grilled meats, braised greens, beans in tomato sauce, or a simple plate of cheese, olives and cured meat. It feels at home in everyday cooking, not just on high days and holidays. This recipe aims to respect that role: honest, straightforward bread that anchors a meal without demanding extra work.