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This yogurt feta bread is an easy, no-yeast savory bread inspired by traditional Bulgarian pitka and pogacha. Made with yogurt, eggs, and feta, it comes together in one bowl and bakes into a soft, satisfying bread with a golden crust. It is inexpensive, family-friendly, and perfect for breakfast or served as bread with meals.
Yogurt Feta Bread
This recipe is based on the simple savory breads we make in Bulgaria, often called pitka or pogacha.
These are everyday breads made without yeast, using yogurt and cheese instead.
They are practical, filling, and meant to be shared.
I grew up eating this type of bread, and now I make it often for my kids. It is quick, affordable, and does not require special ingredients or planning ahead.
Why Make This Yogurt Feta Bread
This is a reliable recipe that fits easily into everyday life.
- No yeast and no rising
- Mixed in one bowl
- Budget-friendly ingredients
- Soft, savory, and filling
- Great for kids and adults
It is simple, comforting food.
Perfect for Breakfast or as a Bread
In Bulgaria, savory breads like pitka and pogacha are eaten throughout the day.
This version works in many ways.
You can serve it warm for breakfast with yogurt or eggs, as a side with soup or salad, sliced for sandwiches, or packed for school or work. It reheats very well and stays soft.
Ingredients
Dry ingredients
- 500 g all-purpose flour, about 4 cups
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
Wet ingredients
- 300 g plain yogurt, about 1 1/4 cups
- 2 large eggs
- 2 tbsp olive oil
- 2 tbsp melted butter
Add-in
200 g feta cheese, crumbled, about 7 oz
How to Make Yogurt Feta Bread
- Preheat the oven to 180 C or 350 F. Grease a round baking pan or line it with parchment paper.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
- Add the yogurt, eggs, olive oil, and melted butter. Mix until just combined.
- Fold in the crumbled feta.
- Let the dough rest for 15 minutes.
- Transfer the dough to the prepared pan and gently smooth the top.
- Use a fork to poke holes evenly across the top of the dough.
- Bake for 35 to 40 minutes, until golden and baked through.
- Let cool slightly before slicing and serving.
Customizations and Variations
Whole wheat
Replace half of the all-purpose flour with whole wheat flour. Add one to two tablespoons extra yogurt if the dough feels dry.
Gluten free
Use a 1:1 gluten-free all-purpose flour blend. The texture will be slightly more crumbly but still works well.
Optional add-ins
Spinach, squeezed very well
Fresh herbs like dill or parsley
Olives
Extra grated cheese mixed with the feta
Storage Tips
This bread keeps well for two days at room temperature.
Stored in the refrigerator, it lasts four to five days.
Reheat slices briefly in the oven or in a dry pan.
Frequently Asked Questions
Yes. Greek yogurt works well. If it is very thick, you may need to add one to two tablespoons of milk or water to loosen the dough slightly. I used Bulgarian yogurt.
This bread uses baking powder and baking soda for leavening. Combined with yogurt, they help the bread rise without the need for yeast or resting time.
Yes. You can bake it a day in advance. Store it covered at room temperature or in the refrigerator and reheat slices before serving.
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- Keto Bread Recipe
- Spelt Bread Rolls
- Crusty No Knead Dutch Oven Bread
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Yogurt Feta Bread
Ingredients
- 500 g all-purpose flour
- 300 g plain yogurt
- 2 large eggs
- 200 g feta cheese
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp olive oil
- 2 tbsp melted butter
Instructions
- Preheat oven to 180 C or 350 F.
- Mix dry ingredients in a large bowl.
- Add wet ingredients and mix until combined.
- Fold in feta.
- Rest dough for 15 minutes.
- Transfer to pan, poke holes with a fork.
- Bake 35 to 40 minutes until golden.
- Cool slightly before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
