Traditional Romani Flatbread (Kotloskri pogauča)

A classic Romani bread, baked in the oven and often served instead of bread with soups and stews. Simple and rustic, it was once a staple in Romani homes and is now gaining new life at culinary workshops.

Cultural note: The name kotloskri pogauča literally means “bread baked in the oven.” It was a common bread among Romani families until store-bought bread became widespread. Today, it is again valued as a traditional specialty.

Skill level

Portion

5

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Ingredients

  • 1 kg plain flour
  • 1 teaspoon salt
  • 2 tablespoons pork fat (lard)
  • 500 ml warm water

Optional variation:

  • ½ cube fresh yeast (about 20 g)
  • 1 handful of ground cracklings (ocvirki)

Procedure

60 min

  1. In a large bowl, combine flour and salt. Add pork fat and warm water. Knead into a smooth dough — not too soft and not too hard.
  2. Knead well until the dough no longer sticks to your hands or the bowl.
  3. Grease a baking tray. With your hands, stretch the dough across the tray, or shape it into a round flatbread.
  4. Bake in a preheated oven at 200 °C until light brown.
  5. Variation: To make a richer version, add yeast and cracklings to the dough before kneading. This version was a traditional substitute for bread.