Belokranjska pogača — caraway flatbread
An egg-glazed flatbread sprinkled with caraway and coarse salt, torn apart while still warm.
Active time30 min
Cooking25 min
Total2 hResting : 1 h
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Ingredients
- 1 egg
- 300 ml water
- 500 g wheat flour
- 2 g caraway seeds
- 7 g coarse sea salt
- 20 g fresh yeast
- 15 g fine salt
- 6 g sugar
Preparation
In a mixing bowl, dissolve the yeast and sugar in the lukewarm, not hot, water. Add the flour and fine salt. Knead for 10 min, until the dough is smooth and no longer sticks to your hands.
300 ml water500 g wheat flour20 g fresh yeast15 g fine salt6 g sugar- mixing bowl
- spoon
Cover the bowl with a clean tea towel and leave in a warm place for about 60 min, until the dough has doubled in volume.
- clean tea towel
Preheat the oven to 210 °C. Line a baking tray with baking paper. Press the dough by hand into a disc, thinner at the edges than in the centre. Score a grid with a knife without cutting all the way through. Beat the egg and brush it over the bread. Scatter the caraway and coarse salt on top.
1 egg2 g caraway seeds7 g coarse sea salt- oven
- baking tray
- baking paper
- knife
- bowl
- fork
- pastry brush
Bake for 25 min, checking after 20 min. The crust should be golden and crisp and the crumb cooked through without wet dough. Remove using oven gloves. Let cool slightly and tear along the scored lines.
- oven
- baking tray
- oven gloves
Allergens
- Eggs
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration