This version is wit butter: you do the dough as I posted previously, but without using eggs (or just with your grandmother tips), then you divide the dough in 5 parts, make a ball with each of it, and let grow again. Once they're big, spread them on the table, shaping them like disks: put melted butter on the first dough disk (almost 2-3mm with a diameter length of about 40-45 cm). Put the second disk on the first, put and spread the liquid butter (but not hot of course!), and go on till you finish the ingredients (which are only butter and dough disks). Divide the big disk in many triangles, then shape each one like a rose. Put them nicely on the oven pan, cook un til golden at 200, then reduce to 175 and leave for 45 mins more! (if the surface is getting darker and darker, place an aluminium foil on it).
Here I also post the final result of my Butter pogaca <3
Do you have doubts? Questions, tips, anything else? Just leave a comment and I'll answer as soon as I can!
If you liked that, please, share the link and let other find out new tips and recipies!
What's the difference between the 2 pogacas? Well, this dough is very soft and with a kind of caramelized taste I'd dare to say... Very very soft, just don't exagerate with butter otherwise it'll fry in the pan at it will be crunchy in some parts.. I'm not saying that's completely wrong, but I think it tastes better if is softer, but it's up to you, to what you prefer :) 
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