Spelling is always an issue when translating to English.
Here are three recipes for you for this middle eastern chewy flatbread. I do believe the Serbian version is most commonly made without yeast. Also known as "farmer's bread" it is usually baked in a round baking plate; cut into long, narrow strips; served with mild white cheese (kajmak). This is also common in Croatian and Turkish cuisine.
Title: Pogaca (Farmer's Bread)
Yield: 1 pogaca
1/4 c Fat
2 lb Plain flour
2/3 c Yeast cake
1 1/3 c Water
Rub fat in 1-1/2 pounds flour; add salt and yeast previously dissolved in a little lukewarm water and mix. Knead well, occasionally sprinkling the dough with the remaining flour. Dough must be neither stiff nor soft. Roll the dough out into the size and shape of a round baking dish. Oil or grease and flour the baking dish and place the dough in it. Cover. Let it rise for 15 minutes. Prick with fork, starting 1 inch from the edge and making circles spaced 1 inch from another. If desired, brush with egg yolk. Bake in a hot oven (425 F) about 1 hour. When it is half done, set the oven on moderate. Serve Pogaca cut into a long narrow strip.
Pogaca is often served hot as an appetizer instead of bread. Hot pogaca filled with sour cream is considered a particularly delicious specialty. From here
Also, check out "Pogocha
" (another variation of the spelling).Pogocha with EggsFlaky Tray Pastry with CheesePeynirli Pogaca (cheese)Kirmizi Biberli Pogaca (red pepper)Kiymali Pogaca (Meat)
There are many more recipes for pogaca
written in their native languages. If you need more research, there are many translation services
you can utilize.