Pita Bosnian style

Ingredients for 4 servings:

• 500 g flour, type 405
• 1 tbsp oil, neutral
• 1 tsp, leveled salt
• 300 ml water, lukewarm
• 500 g minced beef, or half beef and half lamb
• 3 onions, finely diced or grated
• 1 tbsp oil
• 2 medium-sized potatoes, grated
• ½ cup water, lukewarm
• salt and pepper
• Oil, for brushing
• Flour , for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Burek – strudel rolls with minced meat filling

Dough: Mix flour, salt, oil, and water well until you have an elastic dough that isn’t too soft or sticky. Knead for a good 10 minutes. Cover the dough ball tightly and let it rest for 30-45 minutes. Filling: Mix all ingredients well; the dough shouldn’t be too firm or too soft. Divide the dough ball into 2-3 balls, flatten with a rolling pin, and brush with oil. On a floured work surface, preferably on a clean tablecloth, roll out the dough thinly enough to read a newspaper through. Sprinkle the dough with a little oil. Apply the filling to one end, fold it in, and roll it up, not too tightly, so that the filling is barely visible. Cut off the filled strand with a knife and carefully stretch it lengthwise with oiled hands. Cut the strand into 2-3 equal pieces, shape them into snails, and place them on an oiled baking sheet. Continue this process until no dough or filling remains. Bake the pita at 220°C (425°F). After baking, sprinkle with a little water (the more water, the softer the pita will be), cover with a cloth or baking sheet, and let rest for 5 minutes. Serve with a seasonal salad and crème fraîche; ayran or natural yogurt also goes well with it. Tip: The pita can be easily frozen in portions and reheated in the oven without thawing. Of course, you can fill the pita with vegetarian fillings such as cheese, spinach, or finely diced potatoes… Your taste and imagination are endless!