Belokranjska pogača (flat cake) is the most famous dish of the Bela krajina Region. It is round, coated with beaten egg, sprinkled with cumin seeds and thick salt, cut into squares. Its taste and aroma are similar to those of freshly baked bread. When baked, it is 3 to 4cm tall at the centre, and 1 to 2cm at the edge.
Belokranjska pogača (flat cake) is served warm and is not cut, but broken along oblique lines which are cut into it.
50 dag (500 g) of soft white flour
3 dcl of lukewarm water
2 teaspoons (15 g) salt
20 g yeast
1 pinch (2 g) of cumin
1 whole egg
half a teaspoon (6 g) of sugar
1 pinch (7 g) of thick granular salt
Crush 20 g of yeast, add three teaspoons of white soft flour, 1/2 dcl of lukewarm water and half a teaspoon of sugar. Mix everything together into a thick liquid substance and leave the yeast attachment to increase its volume by more than once.
From white flour, lukewarm water, salt and yeast attachment, prepare a mixture that is kneaded for 8 to 10 minutes or until the dough becomes smooth and not too hard (do not hold hands).
Cover the dough and leave it to rise in the bowl where you kneaded it, until the volume of the dough is once larger.
Shake the risen dough on a greased baking tray, stretch it with your hands to a size of 30 cm in diameter, press it to a thickness of 1 to 2 cm and reduce the thickness towards the edge. The dough should not touch the sides of the baking pan, as the edge of the cake should be lower than the middle.
After stretching the dough to the bottom of the pan from one side to the other, cut oblique lines at a distance of about 4 cm from each other. Spread the dough prepared in this way with a beaten egg, to which you add a pinch of cumin seeds. Sprinkle the top of the dough with a pinch of coarse sea salt.
Bake the dough for Bela krajina cake in a preheated oven at 220 ° C for 20 to 25 minutes. The baked cake should be light brown baked, 3 to 4 cm high in the middle and 1 to 2 cm high at the edge. It smells of freshly baked bread.