These grinders (mlinci) take us back to childhood… I remember my grandmother and mother as they were baking them on their furnaces, and we, the children, used to eat them so freshly baked. Preparation is easy and does not take up too much time. If you have a wood stove that you also use to warm you up during cold winter days, it is even better – baking on the panel where you would normally cook gives grinders the best flavor. Of course, you have to be careful that the panel is clean. You can, also, bake grinders on the ordinary electric stove, but only if, with the burners, you have one or two panels- and then cut the grinders on that size. Also, you can bake them in an oven where you usually bake cakes or roast meat. Heat it to a lower temperature, take all the bars out, put a greaseproof paper on the bottom and lay down the grinders (mlinci). Close it, open after half a minute, check grinders, turn them on the other side and close again.
Note: just make sure that after almost every new round of pastry change the paper because it burns quickly.
– 500 g of soft flour
– 2 whole eggs
– 1teaspoon of salt full to the brim
– 0.5 dl of warm water
– additional flour for sprinkling
1. In a large bowl place the flour and salt, add the eggs and knead it shortly in the pastry.
2. Add hot water and knead the dough a few minutes until you get a beautiful shape of the ball. Depending on the flour, you may need more water, but I was measuring, and I needed 0.5 dl.
3. Divide the dough into two parts. While you work with one, set aside the other half for later.
4. Sprinkle the working area well with flour and start to roll the dough. The dough should be thin, almost transparent. Continually add the flour on top and below, to make sure that it doesn’t stick. Do not skimp on the flour.
5. Rolled dough cut into grinders as desired.
6. Put grinders on the panel of the oven and bake for about 30-60 seconds on one side and then the same on the other. If you bake on the bottom of the oven then this will take a little longer – you will see them as they are getting dry and when the dough is no longer unleavened. Take them out and put the new portion on the stove.
7. In the meantime, thinly roll out the second dough, cut grinders and bake the second round.
Prepared by Domacica.