When you mention roasted turkey in Zagorje, everyone will add – with mlinci. Namely, this combination has become so domesticated that one no longer goes without the other. Simply three-ingredient pastry is traditionally baked on top of a wood-burning stove.
That way your mlinci come out dry and crunchy. But after you cook them and combine with gravy from roasting the turkey or duck, you get a delicious side-dish.
350 g (12 oz) soft flour
1 teaspoon salt (7 g)
about 200 ml (6.8 fl oz) lukewarm water
Sieve the flour and salt in a wide bowl. Knead a mid-hard dough, gradually adding water. Divide the dough to 4 balls.
Thin each ball with a roller into a thin round shape. Bake them in a frying pan or in an oven at 230 °C (446 °F) for 3-4 minutes on each side.
Crush in smaller parts and cook in large quantity of salted water. Pour with gravy from roasting meat.
Mlinci are served with roasted poultry (turkey, duck, chicken).