Pogacha with cheese
6 servings
50 minutes
Cheese pogacha is a delicate and aromatic pastry from Turkish cuisine that delights with its rich flavor. Historically, pogacha originates from the Balkans and Turkey, where it served as a symbol of home comfort and hospitality. These soft flatbreads are soaked in butter, with a slight tang of sour cream and a rich cheese taste. Their golden crust, sprinkled with fragrant cumin or coriander, adds a special charm to the dish. Pogacha pairs perfectly with tea or fresh vegetables, making breakfast or a snack truly cozy and satisfying.
1
Grate the cheese. Warm the milk (so it's warm but not boiling).
- Hard cheese: 300 g
- Milk: 100 ml
2
Beat the soft butter with the egg, salt, sour cream, and milk until smooth.
- Butter: 250 g
- Chicken egg: 1 piece
- Salt: 1 teaspoon
- Sour cream: 1 jar
- Milk: 100 ml
3
Add baking soda and baking powder to the dough.
- Baking soda: 0.5 teaspoon
- Baking powder (raising agent): 0.5 teaspoon
4
Add cheese, leaving 50 g for sprinkling.
- Hard cheese: 300 g
5
Gradually add flour while stirring. Knead a soft dough.
- Wheat flour: 500 g
6
Divide it in half and form 2 flatbreads (1.5 cm thick).
7
Place the flatbreads on a greased baking sheet or in molds.
8
Sprinkle the flatbreads with cheese and cumin or cilantro.
- Hard cheese: 300 g
- Caraway: to taste
9
Bake for about half an hour in a preheated oven at 180 degrees.
