Mix the first 4 ingredients in a big bowl.  Knead into a smooth dough form a ball and refrigerate for 1 hour.

 

Roll out dough with a rolling pin. Dust lightly with

flour to prevent sticking.  Fold the dough in half and then half again (like a square paper napkin). Roll the dough out again and fold it again.

Refrigerate for another hour.

 

Repeat step 2.  

Repeat step 2 again.  You now have a dough with 4096 very thin layers of dough, just like a croissant.  Refrigerate the dough to let it relax, as it is probably difficult to roll out after the second folding.

 

After 30-60 minutes, roll the dough out to a thickness of 1/4

inch (6mm).  Using a sharp biscuit cutter, cut the dough into 3/4 inch (18mm.) discs.  Dip the cutter in flour frequently to prevent sticking.

At this point you can arrange the discs on a cookie sheet to bake or to freeze.  If you want to keep them in the freezer for some future date, just pop the cookie sheet with the pogacsa in the freezer until they are hard so they won't stick together, then dump them into a plastic freezer bag for future use. 

 

To bake just arrange them on the cookie sheet

*right side up* -- this is important, the side that was "up" when you cut them is the top side. Using a pastry brush, brush some beaten egg on top of each cookie.  You could even lightly salt them if you wanted to.  Bake in a pre-heated 400F oven until they puff up and are golden brown on top.  They will puff to about 1 inch (25mm) tall.