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Ingredients
- 1/2 cup water lukewarm
- 1/4 teaspoon yeast, active dry
- 1 each eggs beaten
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 2 1/2 cups flour, all-purpose
Method
- Crumble yeast into lukewarm water and add beaten egg, salt, salad oil and flour.
- Knead well to make a medium dough.
- Roll out into rounds as for noodles, only not quite so thin.
- Pierce each round with a fork and bake in oven at 325F (160C) until a delicate brown on both sides.
- "Mlinci" are baked on the lowest rack in the oven and must be turned.
- When baked, cool and break the "mlinci" into a large bowl.
- Pour over enough salted boiling water to cover and let stand for two minutes.
- Pour off water into another bowl and drain "mlinci" dry.
- Once again pour on same water and allow to absorb about one hour.
- Pour hot melted butter over "mlinci" and serve.
- You may substitute poultry or pork roast drippings for butter.
