Bosnian bread or buttermilk in sour cream
Many people call this dish bread, rotten cake, buttermilk, but in principle, its success in preparation is in the way of preparation and baking. This is how my grandmother, and my mother, and I prepared the cake in the Bosnian way
- Add two pinches of salt to the flour, then knead the dough with lukewarm water medium soft. Not by chance hard, because then you have to wait longer for the dough to soften. The dough should stand for about 15 minutes. Take out the dough on a floured work surface, divide it into two equal parts. Relocate each part separately and roll out the twigs that we have used.
- After about 15-20 minutes, transfer the roll to a table covered with a tablecloth and roll out the dough as much as the work surface allows. Separate the ends with your fingers as much as possible and let them hang freely over the table.
- Cut a sheet of dough stretched in this way with a knife a little less than half a table into 3-4 parts and transfer them over the dough. I share like this because it’s easier for me to switch part by part. When you have switched one side, pour it out of the bottle with your finger on the opening
- When you have done that with the first part, repeat it with the second and repeat it again
- Now transfer the longer sides of the sheet to half the table and sprinkle with oil again. In no case do not overdo the amount of oil
- Now transfer the other part to the halves, fold and then join the two halves and fold
- Place the first part of the prepared dough on a greased baking tray, and then do the same with the second. Lightly coat the bread prepared in this way with oil and it is ready for baking
- Place in a preheated oven (I turn it on when I start rolling out the dough on the table). Bake at a temperature of 220 degrees for about 20 minutes. i.e., until evenly browned. When it is baked, take it out of the oven, spray it with cold water, cover it with saltpetre and let it stand for 5 minutes. It sometimes lasts even shorter for me.
- Cut the bread into cubes while still in the pan (you can add a little salt to the whole cake if you want, I personally don't like it) and coat it with sour cream. If you want, you can take it out piece by piece and put sour cream on it. A matter of taste. Have a nice run. This dish is most often made for breakfast in Bosnia