
Pogača (; ; ) is a type of bread baked in the ashes of the fireplace, and later in modern ovens. Found in the cuisines of the Balkans, Levant, Turkey and Hungary; it can be leavened or unleavened, though the latter is considered more challenging to make. It is generally made from wheat flour, but barley and sometimes rye may be added. It can be stuffed with potatoes, ground beef, olive, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top.
via Wikipedia infobox
Pogača (; ; ) is a type of bread baked in the ashes of the fireplace, and later in modern ovens. Found in the cuisines of the Balkans, Levant, Turkey and Hungary; it can be leavened or unleavened, though the latter is considered more challenging to make. It is generally made from wheat flour, but barley and sometimes rye may be added. It can be stuffed with potatoes, ground beef, olive, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top.
==Terminology== thumb|left|Pogácsa from Hungary. Typical varieties are prepared with potato, cheese, or cracklings. The word derives ultimately from the Latin ', i.e. bread (') baked on the hearth or fireplace (''), via the Byzantine Greek πογάτσα (pogátsa), thence entering the South Slavic languages as pogača / погача.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).