{"id":8489,"date":"2014-05-08T12:26:11","date_gmt":"2014-05-08T10:26:11","guid":{"rendered":"http:\/\/www.kuhaona.com\/2013\/05\/komiza-flat-bread\/"},"modified":"2014-05-08T12:26:11","modified_gmt":"2014-05-08T10:26:11","slug":"komiza-flat-bread","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2014\/05\/08\/komiza-flat-bread\/","title":{"rendered":"Komi\u017ea flat bread"},"content":{"rendered":"

Just as Italy is known for pizza<\/em>, Croatian islands such as Vis, Komi\u017ea, Hvar, Cres, Pag are known for their unleavened round flat bread – poga\u010da. They are mostly made from simple and available ingredients, such as onion, salted pilchards and parsley, and tomato sauce was added to the Komi\u017ea version.
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For pastry:<\/b><\/h4>\n

600 g (21 oz or 1.31 lb) soft flour
\n1 flat teaspoon salt
\n1 packet of instant yeast
\n50 ml (1.70 fl oz) olive oil
\n400 ml (13.60 fl oz) tepid water<\/p>\n

For stuffing:<\/h4>\n

50 ml (1.70 fl oz) olive oil
\n500 g (17.50 oz or 1 lb) onion
\n300 g (10.50 oz) tomato
\n1 flat teaspoon salt
\n6 pieces of salted pilchards
\n\u00bd teaspoon pepper
\n\u00bd sprig parsley<\/p>\n

For brushing the dough:<\/b><\/h4>\n

1 tablespoon olive oil<\/p>\n

Conversion Calculator for Cooking<\/a>
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Preparation<\/b><\/h4>\n

Add salt, yeast and olive oil to the flour. Gradually add water and knead dough, leave it rise for about 30 minutes.<\/p>\n

In the meantime prepare the stuffing. Warm up the olive oil and add the cubed onion and salt, stir until yellow.\u00a0 Add peeled and cut tomatoes, simmer for 10 minutes and let cool.<\/p>\n

Roll half of the pastry to thickness of half centimeter and put into oiled baking pan (20×34 cm\/8×13 in). Evenly distribute the onion and tomato stuffing onto the pastry, and then add salted pilchards. Add black pepper and sprinkle with chopped parsley. Roll the other half of the dough to the same thickness and cover the stuffing with it. Seal the dough on the edges using your fingers, spike the surface with the fork and brush the dough with olive oil.<\/p>\n

Bake in oven heated to 180\u00b0C (350\u00b0F) for 45 minutes.
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Serving<\/strong>
\nServe as a warm appetizer.<\/p>\n

Preparation time
\n<\/b>100 minutes<\/p>\n","protected":false},"excerpt":{"rendered":"

Just as Italy is known for pizza, Croatian islands such […]<\/p>\n","protected":false},"author":1,"featured_media":6996,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8489","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nekategorizirano"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/8489","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/comments?post=8489"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/8489\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=8489"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=8489"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=8489"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}