Mlinci (Baked Flatbread Sheets)
The Quirky Foodster Team
Ingredients
- Plain flour — 500 g (4 cups)
- Salt — 1/2 tsp
- Warm water, plus more as needed — 250 ml (1 cup)
- Sunflower oil — 1 tbsp
- Hot roast meat juices, stock or broth, to soften — 250 ml (1 cup)
Method
- In a large bowl, mix the flour and salt, then work in the warm water and oil to form a smooth, firm dough. Knead for 5 minutes.
- Cover and rest the dough for 20 minutes.
- Divide the dough into 4–5 portions and roll each out very thinly on a floured surface, almost paper-thin.
- Transfer the sheets to baking sheets and bake at 200°C (400°F) for 12–15 minutes, until pale golden and dried out, but not deeply browned.
- Let the baked sheets cool completely, then break into irregular pieces.
- Just before serving, place the pieces in a large shallow dish and pour over hot roast juices, stock or broth. Let sit for 5 minutes to soften before serving.
Introduction: Mlinci are thin, unleavened sheets of dough baked until dry and brittle, then softened by pouring hot roasting juices or broth over them just before serving.
Cultural Background: Mlinci are thin, unleavened sheets of dough baked until dry and brittle, then softened by pouring hot roasting juices or broth over them just before serving. Popular in Slovenia's eastern and southern regions, bordering the wider Pannonian and Balkan sphere, mlinci are the traditional accompaniment to roast turkey or duck at festive Sunday lunches.
Tips: Roll the dough as thin as possible — this is what gives mlinci their signature light, brittle texture before soaking. Mlinci can be baked well ahead of time and stored dry until needed.
Variations: Traditionally served with roast turkey drippings, but any well-seasoned stock or meat juices work. A drizzle of melted butter with garlic can be used for a vegetarian version. Vegetarian / Vegan Note The dough itself is vegan; use a vegetable stock or seasoned melted butter rather than meat juices to keep the dish vegetarian or vegan.
Storage: Store the baked, unsoftened sheets in an airtight container at room temperature for up to 2 weeks.
Reheating: Once softened with liquid, mlinci are best eaten fresh; leftovers can be gently warmed in a covered dish in a low oven. Nutrition (Approx. per Serving) Approx. 210 kcal, 6 g protein, 3 g fat, 40 g carbohydrate per serving.
FAQs:
Q: What is mlinci traditionally served with?
A: Most often roast turkey or duck, soaked in the pan juices from the roast.
Q: Can I make mlinci ahead of a holiday meal?
A: Yes — bake and store the dry sheets days in advance, then soak them in hot juices just before serving.
- Plain flour — 500 g (4 cups)
- Salt — 1/2 tsp
- Warm water, plus more as needed — 250 ml (1 cup)
- Sunflower oil — 1 tbsp
- Hot roast meat juices, stock or broth, to soften — 250 ml (1 cup)
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