Bake Easy Kosovo Kulaç - Your No Yeast Bread Guide

Welcome to the world of Kosovo Kulaç, a truly special and incredibly easy no yeast bread that’s a beloved staple in Kosovo and Albanian kitchens. Forget complicated rising times and finicky yeast – this quick yogurt soda bread comes together with just a few simple ingredients and bakes up beautifully, especially in a cast iron skillet. It’s the perfect addition to a Mediterranean diet bread spread or simply enjoyed fresh from the oven.
Just a quick note: While Kulaç is a delicious quick bread, it’s not to be confused with Romanian Colac, which is a traditional yeast-leavened holiday bread. Our Kulaç is all about simplicity and speed! In this guide, you’ll learn to bake traditional Kosovo Kulaç using our straightforward no-yeast method, discover the key ingredients that make it shine, get all the tips for bread baked in cast iron, and find out how to serve it Mediterranean-style with your favorite savory and sweet accompaniments. Get ready to make bread dough effortlessly and enjoy warm, fresh baked bread in no time!

Ingredients

• 2 ½ cups (300g) all-purpose flour
• 1 teaspoon (5g) baking soda, fresh
• 1 teaspoon (6g) fine sea salt
• 1 ½ cups (360g) whole-milk plain yogurt
• 2 tablespoons (30ml) olive oil, plus extra for brushing

Directions

1. Heat the Oven & Prep the Skillet: Preheat your oven to 400°F (200°C). While the oven heats, lightly grease your 10-12 inch cast iron skillet (or heavy cake/sheet pan) with a little olive oil. Position an oven rack in the middle of the oven.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking soda, and salt. Whisk them together thoroughly to ensure the baking soda is evenly distributed.
3. Add Wet Ingredients & Combine: Pour in the whole-milk yogurt and 2 tablespoons of olive oil into the dry ingredients. Using a sturdy spoon or a dough whisk, mix everything together until a shaggy, cohesive dough forms. Avoid overmixing at this stage.
4. Knead Briefly & Adjust Dough: Turn the dough out onto a lightly floured surface. Knead it gently for just 1-2 minutes, just enough to bring it together into a smooth ball. The dough should be soft but not overly sticky. If it’s too sticky, add a tiny bit more flour; if it’s too dry, a splash more yogurt.
5. Rest for Easier Shaping: Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rest for 10-15 minutes. This short rest allows the gluten to relax, making the dough easier to shape.
6. Shape & Score: Once rested, gently shape the dough into a round loaf that fits your prepared skillet. Place it into the skillet. Using a fork or a sharp knife, create a decorative pattern on top of the bread, or simply score a cross or a few slashes across the surface.
7. Brush with Olive Oil: Drizzle and brush the top of the shaped dough generously with additional olive oil. This helps create a beautiful golden crust and adds to the rich flavor.
8. Bake to Perfection: Place the skillet in the preheated oven and bake for 30-35 minutes. The bread is done when it's deeply golden brown on top and sounds hollow when tapped on the bottom. An internal temperature of 200-210°F (93-99°C) is ideal.
9. Cool Completely: Carefully remove the bread from the oven. For the crispiest crust, transfer it immediately to a wire rack to cool. You can even cool it upright if you like. Allow it to cool for at least 15-20 minutes before slicing and serving. This allows the internal structure to set.