Yugoslavian Pita Krompiruša
Bosnian, East-European, Serbian, Yugoslavian
baking plate with baking paper
vegan minced meat
salt and pepper
Mix the wheat flour with the pinch of salt, the rapeseed oil, and the lukewarm water by hand in a bowl to form a dough. It shouldn't be too sticky, otherwise, add some flour.
Set aside and leave to rest while preparing the filling.
Peel the potatoes, cut them into small cubes, and place them in a water bath.
Cut the onion into small pieces and fry in a pot with some rapeseed oil.
Add vegan minced meat and fry as well.
Strain the diced potato pieces and add them. Fry everything for another 10 minutes, season with Vegeta. Add salt and pepper if wanted.
Place the covered pot to cool for about half an hour.
Preheat the oven to 220° C top/bottom heat.
Flour your countertop a little and roll out half of the dough until it gets very thin.
Top with about half of the potato/minced meat mixture, slowly roll into a snail and place on the baking sheet with baking paper.
Repeat the same with the other half of the dough and the rest of the filling. Put it to the first snail on the baking sheet.
Bake at 220° degrees for about 35 minutes.
In the meantime, mix 50 ml of boiling water in a glass with 1 teaspoon of Vegeta and coat the pitas with it after the first 35 minutes of baking time.
Turn the oven down to 180° and bake for another 25 minutes, especially the slightly crusty ends, dab again with Vegeta and water, and let cool. Bon appetit or as you say in Yugoslavian: Prijatno! :)
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Rosa Lazić – www.food-lifestyle-facts.de