Why it works: Yogurt and cheese work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 877 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓
Proja
Ingredients
Directions
Make the batter
Mix everything together to make a batter.
Bake and serve
Bake the batter in a 5 cm deep greased pan until golden.
Serve with kiseli kupus and pavlaka.
Nutrition, whole recipe (rough)
Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Yogurt + cheesetop 12% of all pairsSmell alikemoderateCooked together877 recipes
Shared aroma: ethyl octanoate (fruity).
-
Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Egg + yogurttop 19% of all pairsSmell alikemoderateCooked together5,368 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Flour + yogurttop 20% of all pairsSmell alikelowCooked together5,053 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Egg + cheesetop 28% of all pairsSmell alikemoderateCooked together6,253 recipes
Shared aroma: 2-nonenal (fatty, green).
Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cornmeal
- Provides the main body and gritty, crumbly texture of the bread.
- Flour
- Adds structure so the batter holds together as it bakes.
- Eggs
- Bind the batter and help set the crumb as it bakes.
- Baking powder
- Releases gas during baking, helping the bread rise and become lighter.
- Yogurt
- Adds moisture and a slight tang, and tenderizes the crumb.
- Oil
- Adds fat for moisture and a tender texture, and helps the crust brown.
The step that matters
Bake until golden. Baking until golden shows the surface has browned through the Maillard reaction, which adds flavour. The interior also needs to set fully, so the bread is not gummy in the centre.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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