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Posna Pogaca




Ingredients


  • 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


Method
  1. Combine dry yeast with sugar in a mug full 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 300 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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700 gm '00' Special Flour or Plain Flour1/8th of 1 packet of dry yeast 50 ml oil1 tbsp salt200 ml mineral waterwarm water if necessaryfilling of choice i.e. feta and ricotta cheese
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Ingredients (15-20 pieces) 100ml white wine100ml oil1 tbsp salt400g plain flour (approximate)50g sesame seeds
Method In a mixing bowl, combine the wine and oil, and stir in the saltSlowly sift in the flour while stirring with a spoonOnce the liquid has been absorbed, knead in to a soft dough that should not stick to your handsRoll out dough to 1 1/2cm thick and use a metal cookie cutter in the shape of a pretzel (or any other preferred shape) to cut out doughDip in sesame seedsPlace on baking tray lined with baking paperBake in a preheated oven at 180 degrees Celsius for 20 minutes or until brown