👨‍🍳 Instructions

1. 1

   In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

   💡 Tip: Ensure milk is warm, not hot, to activate the yeast.
2. 2

   In a large mixing bowl, combine the flour and salt. Make a well in the center.

   💡 Tip: Sifting flour can result in a lighter bread.
3. 3

   Pour the yeast mixture, one egg (lightly beaten), and vegetable oil into the well. Mix everything together until a shaggy dough forms.

   💡 Tip: Start mixing with a spoon or spatula, then switch to hands.
4. 4

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

   💡 Tip: Dough should be soft but not sticky.
5. 5

   Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

   💡 Tip: A slightly warm oven (turned off) is a good place for rising.
6. 6

   Punch down the risen dough. Divide it into two portions, one slightly larger than the other.

   💡 Tip: Gently deflate the dough.
7. 7

   Roll out the larger portion of dough into a circle to fit your baking pan (approx. 26-28 cm diameter). Place it in the greased pan.

   💡 Tip: Use a round baking pan or a cast-iron skillet.
8. 8

   In a separate bowl, mix the crumbled feta cheese with the optional kajmak. Spread this filling evenly over the dough in the pan, leaving a small border.

   💡 Tip: Ensure the cheese is well-drained if using very moist feta.
9. 9

   Roll out the smaller portion of dough and place it on top of the cheese filling. Tuck the edges of the top dough down around the filling to seal.

   💡 Tip: Pinch the edges firmly to prevent the filling from leaking.
10. 10

    Cover the pogača and let it rest for another 20-30 minutes.

    💡 Tip: This second rise makes the bread extra fluffy.
11. 11

    Preheat oven to 180°C (350°F).

    💡 Tip: Ensure oven is fully preheated.
12. 12

    Brush the top of the pogača with the remaining beaten egg and sprinkle with sesame seeds.

    💡 Tip: Egg wash gives a beautiful golden crust.
13. 13

    Bake for 35-40 minutes, or until golden brown and sounds hollow when tapped on the bottom.

    💡 Tip: If the top browns too quickly, loosely tent with foil.
14. 14

    Let cool slightly before slicing and serving.

    💡 Tip: Best served warm.