Посна Погача / Posna Pogača (Fasting Bread)

Serbian Fast With Oil Published April 10, 2026

Pogača is the everyday bread of Serbia — round, golden, slightly denser than Western bread, and torn apart by hand at the table. The regular version includes eggs and sometimes milk. The fasting version uses only flour, water, yeast, salt, and a little oil, and it is proof that you do not need dairy to make magnificent bread.

In Serbian culture, bread is sacred. You do not cut pogača with a knife — you break it. You do not throw away stale bread — you make breadcrumbs. A meal without bread is not a meal. During fasting, posna pogača is the daily companion to every dish in this collection.

FASTING LEVEL: Fast With Oil (for strict days, replace oil with water — the bread will be somewhat denser)
SERVINGS: 8 slices
TIME: 2 hours (including rising)

INGREDIENTS

- 500g all-purpose flour, plus extra for dusting
- 7g instant yeast (1 packet)
- 1 teaspoon salt
- 1 teaspoon sugar
- 300ml warm water
- 3 tablespoons sunflower oil, plus extra for brushing
- Sesame seeds or nigella seeds for topping (optional)

METHOD

1. In a large bowl, combine the flour, yeast, salt, and sugar. Make a well in the center and add the warm water and oil.

2. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky — add small amounts of flour or water as needed.

3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.

4. Punch down the dough and shape it into a round loaf about 3cm thick. Place on a lined baking sheet. Cover and let rise for another 20-30 minutes.

5. Preheat oven to 200°C (400°F).

6. Using a sharp knife, score the top of the pogača with a cross or diamond pattern — this is traditional and helps it bake evenly. Brush the top with a little oil or water and sprinkle with seeds if using.

7. Bake for 25-30 minutes until the top is deep golden and the bottom sounds hollow when tapped.

8. Transfer to a wire rack. Brush the hot top with a little water for a softer crust, or leave it for a crunchier one. Cover with a clean towel and let cool for at least 15 minutes before breaking apart.

NOTES

- Pogača is best eaten the day it is made. If it dries out, slice it, brush with water, and warm it in the oven wrapped in foil.
- For a richer fasting pogača, replace some of the water with potato cooking water. The starch gives a softer, more tender crumb.
- Some families make pogača with a filling: spread the dough flat, add a layer of sautéed onions or ajvar, roll it up, coil it into a round, and bake. A meal in itself.
- The scoring pattern varies by family and region. Some use a fork to poke holes instead. Either works.
- On slava (patron saint day), even during fasting periods, a special decorated pogača is made and blessed by the priest.