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Posna Pogaca


  • 1 packet of dry yeast (7 gm)
  • 1 tsp sugar
  • 1kg plain flour
  • 1 tbsp salt
  • 1 tbsp vinegar
  • 2 tbsp oil
  • Warm water
  • 150 gm melted dairy-free margarine (Nuttelex)
  • Sesame seeds

  1. Combine dry yeast with sugar and 1/2 cup of warm water, cover and leave to rise for approximately 10 minutes
  2. In a large mixing bowl, add 900 gm sifted flour, salt, vinegar, oil and the risen yeast mixture. Combine well and slowly add approximately 500 ml warm water until a soft dough has formed
  3. Knead the dough using the leftover flour. Dough should be smooth and soft, and no longer sticky
  4. Cover and leave to rise for approximately one hour
  5. Knead the dough again then divide into 8 equal balls
  6. Roll out each individual ball to a thickness of 1 cm, then brush each rolled-out dough with margarine except for one
  7.  Stack the 8 layers of dough on top of each other and place the layer with no margarine on top
  8. Use your fingers to press in to the dough and stretch it out as much as you can. You can also use a rolling pin to press into the dough to remove any trapped air
  9. Gently roll out dough as wide as you can in to the shape of a circle (you may need to cut off uneven edges)
  10. Using a knife or pizza cutter, cut a thin strip (about 3 cm thick) around the outside edge of the circle then divide in to 3 equal strips
  11. Cut the left over circle of dough in to 8 equal pieces (like you would cut a pizza)
  12. From the outside-in, roll each piece into the shape of a 'kifla' (start with the thickest end and finish with the thinnest end on top). Cut each 'kifla' in half
  13. Also roll each of the 3 strips in to coil shapes
  14. Grease a deep, round baking pan with margarine and place each of the cut 'kifli' halves around the outside of the pan, with the thicker side touching the the outside edge of the pan. Each of the 16 halves should be touching each other in the pan
  15. Place the 3 coils in the middle of the pan so that they are touching the thinner end of the 'kifli' halves (see photo)
  16. Make a paste using a little warm water and dissolved flour, and brush over the entire pogaca. Alternatively, you can brush with margarine. Sprinkle with sesame seeds
  17. Leave pogaca for 10 minutes to rest and pre-heat oven to 200 degrees Celsius
  18. Bake for 10 minutes at 200 degrees then reduce heat to 180 degrees for another 30 minutes until golden brown


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Zelnik so Praz (Macedonian Leek Pie)

800g plain white flour1 tsp salt2 tsp dry yeast1 tsp white sugar100ml oil250g melted butterWarm water

Filling2 leeks chopped finely300g ricotta cheese1 tbsp Bukovska piper (crushed dried chillies)Salt & pepper to taste
In a small bowl, activate the yeast by stirring in 200ml warm water with the dry yeast and sugar. Leave in a warm place to riseCombine the flour, salt, oil and the risen yeast mixture in a large mixing bowl. While kneading the dough with your hands, slowly add warm water (approx 500ml or less) until you have a soft dough that is not too stickyDivide the dough in to two sectionsRoll flat each ball of dough with a rolling pin and smear with melted butter. Once covered in butter, fold the dough in to an envelope shape. Place each 'envelope' in a plastic bag and pop in to the fridge for 30 minutesIn the meantime, fry the leek until soft and glassy. Add the ricotta cheese and season with salt, pepper and Bukovska piper. Allow the filling to coolGre…


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250g full cream milk1 packet of dry yeast2 eggs1 tbsp of baking powder2 tbsp of sugar1 tbsp of salt250ml Buttermilk1kg of plain flour (may need more for kneading)
Ingredients (posni): 1kg white flour500ml of water1 packet of dry yeast1 tbsp of baking powder2 tbsp sugar1 tbsp salt
1. Activate yeast with 1/2 small cup of warm water and a pinch of sugar.
2. Combine all ingredients in a large mixing bowl 
3. Knead into a soft dough (it will be quite sticky)
4. Leave to rise
5. With oiled hands, pull out sections of the dough and stretch out with your hands. 
6. Fry in deep oil on medium heat.
Please note: Once dough has risen, you may brush with oil and place in the refrigerator to use later on. 



700 gm '00' Special Flour or Plain FlourA pinch of dry yeast 50ml oil1 tbsp salt200ml mineral waterwarm water if necessaryfilling of choice i.e. feta and ricotta cheese
Combine dry yeast with 1/4 cup of warm water and a teaspoon of sugarSift the flour in to a large mixing bowl and add the yeast once it has risenAdd oil, salt and mineral water and start to knead dough, adding warm water if necessary to form a soft doughSeparate dough into 6 small balls and flatten each ball into a round circleBrush each circle with oil and leave to rise for 30 minutesPlace a tablecloth on a dining table and sprinkle flour on cloth and doughRoll out the dough using a rolling pin then stretch out as wide as you can using your hands (this is the tricky part!)Once the dough has been stretched out very thin, cut off the edges and sprinkle oil all over the doughCover with filling then using the tablecloth, roll the dough into a sausage by slightly lifting the tablecloth (the dough sho…