Bosnian muffins or saltines
I tried shale for the first time in Bosnia. There were none where I grew up, which is why I named them "Bosnian muffins"
- Crumble the yeast in lukewarm milk, add sugar and 3 tablespoons of flour, stir briefly and leave to rise for ten minutes.
- Add yeast, oil, vinegar, salt to the flour and knead the dough and leave it to rise.
- When the dough has risen and doubled, knead it once more and cover again, and let it rise again.
- After that, tear off smaller amounts of dough from the dough and shape into balls.
- Roll each ball thinly into an elliptical shape, and roll it into a bun.
- Arrange the rolls on baking paper, coat with milk and leave to rise for ten minutes, then place the rolls to bake in a preheated oven at 200 degrees.
- Knead the topping of flour, starch, salt and water dough a little thicker axis of the pancake batter.
- After 7 minutes of baking, take out the muffins, and pour the topping over them with a spoon and return for a short 3-4 minutes to bake more.
- Remove the rolls again and coat them with oil, then return to the oven to brown a little more. Muffins should not be baked for too long, otherwise they will be hard.
- Take them out of the oven and cover them with a cloth for ten minutes.