Difference between revisions of "Pogaca"
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* 3½ cups [[flour]] | * 3½ cups [[flour]] | ||
| − | == | + | == Procedures == |
# Preheat oven to 325°F. | # Preheat oven to 325°F. | ||
# Dissolve [[yeast]] in warm [[water]]. | # Dissolve [[yeast]] in warm [[water]]. | ||
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# Bake for 30 minutes, or until lightly browned. | # Bake for 30 minutes, or until lightly browned. | ||
| − | [[Category:Serbian | + | [[Category:Serbian cuisine]] |
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Yeast Recipes]] | [[Category:Yeast Recipes]] | ||
[[Category:Flatbread Recipes]] | [[Category:Flatbread Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
Latest revision as of 16:19, 11 July 2012
Description
Nice, simple Turkish flat bread, Serbian-style. (Prep. time does not include rising time)
Ingredients
- 1¼ cups water
- 2 teaspoons water
- 1½ packages dry yeast
- 2 tablespoons sugar
- 3 tablespoons oil
- 1 egg
- 3½ cups flour
Procedures
- Preheat oven to 325°F.
- Dissolve yeast in warm water.
- Add sugar oil and egg.
- Gradually stir in flour until combined and soft dough forms.
- Knead in bowl for 1 minute.
- Place dough in greased bowl, cover, and let rise until doubled.
- Roll on floured board into large, slightly flattened circle.
- Prick with fork all over.
- Brush top with oil or butter and let sit 20 minutes.
- Bake for 30 minutes, or until lightly browned.
