{"id":69805,"date":"2025-12-02T21:07:57","date_gmt":"2025-12-02T21:07:57","guid":{"rendered":"https:\/\/travelshelper.com\/?p=69805"},"modified":"2026-02-28T14:57:41","modified_gmt":"2026-02-28T14:57:41","slug":"mlinci-galette-grillee","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/fr\/world-of-food\/croatia-national-food\/mlinci\/","title":{"rendered":"Mlinci (pain plat grill\u00e9 croate)"},"content":{"rendered":"\t\t
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Mlinci is a unique Croatian side dish of thin, oven-baked flatbread sheets that are torn into pieces and soaked in savory roast juices. It is a time-honored accompaniment to roast poultry (especially turkey or chicken) in Croatia. Traditionally, after carving a roast, the juices are poured over the broken mlinci so the bread soaks up all the rich flavor. This pasta-like bread can be traced back to medieval times; legend holds that Pauline monks in northern Croatia popularized roasting turkey with this flatbread in the 16th\u201317th centuries.<\/p>

Today mlinci is especially associated with festive family meals (for example, Christmas and Easter). Its simplicity \u2013 just flour, water, and a dash of salt \u2013 yields a comforting side that is both rustic and special. One Croatian food blogger notes that \u201cmlinci are a type of pasta\u2026traditionally used\u2026as a side dish to roasted turkey or chicken\u201d<\/em>, and few Croatian holiday tables would be complete without this golden, crinkled flatbread.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"Mlinci
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Mlinci (Croatian Pasta Side Dish)<\/h2>Recipe by Travel S Helper<\/span>Plat\u00a0: Side<\/mark><\/span>Cuisine\u00a0: Croatian<\/mark><\/span>Difficult\u00e9\u00a0: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

6<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

330<\/p>kcal<\/span><\/div><\/div><\/div>

Making mlinci involves mixing a dough of flour, water, salt, and sometimes egg, rolling it into paper-thin sheets, and baking them until crisp. Once cool, the flatbreads are broken or cut into pieces. To serve, boiling water or hot pan drippings are poured over the broken pieces just long enough to soften them. The result is tender, flavorful \u201cpasta\u201d that has soaked up the roast juices. Best served fresh, mlinci add a hearty element to a roast dinner without overwhelming the main meat.<\/p>

Ingredients<\/h3>
  • <\/span>

    500 g all-purpose flour<\/strong> (about 4 cups) \u2013 forms the flatbread dough.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 large eggs<\/strong> \u2013 optional, make a richer dough and golden color.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 teaspoon salt<\/strong> \u2013 for flavor.<\/p><\/span><\/div><\/li>

  • <\/span>

    250 ml water<\/strong> \u2013 to knead into a firm dough (add gradually).<\/p><\/span><\/div><\/li>

  • <\/span>

    Butter or olive oil<\/strong>, melted \u2013 to drizzle on the drained mlinci (optional, for extra richness).<\/p><\/span><\/div><\/li>

  • <\/span>

    Roasting juices or salted broth<\/strong> \u2013 enough to pour over the mlinci before serving.<\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>

    • Make the dough:<\/strong> In a mixing bowl, combine the flour and salt. Beat the eggs and add them (if using). Pour in about 200 ml of water and stir until the mixture forms a firm dough. Add more water as needed. Knead briefly until smooth. Cover and let it rest for 10 minutes. (Prep: 10 min)<\/em><\/p><\/li>

    • Roll thin sheets:<\/strong> Divide the dough into 6\u20138 pieces. On a floured surface, roll each piece into a very thin circle or oval (about 1 mm thick, roughly 10\u201312 inches wide). Thinner is better \u2013 the goal is a wafer-like sheet.<\/p><\/li>

    • Bake or toast:<\/strong> Heat a large non-stick skillet or griddle over medium-high heat. Cook each dough sheet for about 3\u20134 minutes per side, or until it just starts to brown and puff. (Alternatively, bake each sheet in a 200\u00b0C oven for 5\u20137 minutes per side.) Remove cooked sheets to a rack or paper towels. (Cook: ~5 min\/sheet)<\/em><\/p><\/li>

    • Cool and break:<\/strong> Once cool, break or cut the baked flatbreads into large pieces (2\u20133 inch squares). Lay the pieces flat on a tray or plate. These can be stored covered until ready to use.<\/p><\/li>

    • Soak before serving:<\/strong> To serve, pour boiling salted water (or hot pan drippings) over the broken pieces just to moisten them. Let them sit 1\u20132 minutes to absorb the liquid, then drain off any excess.<\/p><\/li>

    • Serve hot:<\/strong> Transfer the soaked mlinci to a serving dish. For extra flavor, drizzle with melted butter, olive oil, or the reserved pan gravy from your roast. The mlinci are now tender and fragrant, ready to accompany the roast.<\/p><\/li><\/ul><\/div>

      Tips, Troubleshooting & Variations<\/h3>
      • Substitutions & notes: If avoiding eggs, increase the water slightly and omit the egg; the texture will be a bit more chewy. For gluten-free mlinci, use a gluten-free flour blend (they will be more brittle). If you lack roast drippings, boiling salted water or chicken broth works to rehydrate the pieces. This recipe makes a crisp flatbread; if you prefer softer, knead a bit longer and add 1\u20132 tablespoons of oil or milk to the dough.<\/li>
      • Serving Suggestions & Pairings: Mlinci are classically paired with roast turkey (purica s mlincima) or chicken. Serve them nestled beside the carved meat, so they soak up every drop of drippings. They also pair well with duck, pork roast, or even a garlicky veal sauce. In northern Croatia, a sweet\/tart jam or cranberry sauce often accompanies turkey and mlinci. For a festive meal, garnish the plated mlinci with chopped parsley or a sprinkle of parmesan. A crisp white wine or amber ale complements the toasty flavor of the flatbread.<\/li>
      • Storage & Reheating: The cooked (but dry) flatbread sheets can be kept in an airtight container at room temperature for several days. Once soaked, leftovers should be refrigerated and eaten within a day. Reheat soggy mlinci gently (in a microwave or in the oven on low heat), adding a drizzle of broth if they dry out. The pre-baked pieces (before soaking) freeze well for future use.<\/li>
      • Variations & Substitutions: Omit eggs for an egg-free recipe, or replace water with milk for a richer dough. Make flavored mlinci by mixing in chopped herbs or paprika into the dough. If short on time, use store-bought unleavened flatbread or a tortilla: bake it until crisp, then break and soak. For a smoky touch, use the drippings of grilled sausage or even add a splash of poultry stock. Vegetarian diners can simply use seasoned butter or olive oil for soaking.<\/li>
      • Chef\u2019s Tips: Roll the dough very thin \u2013 it should be almost transparent. Work quickly so it doesn\u2019t dry out. Cook over steady medium heat so the sheet browns but doesn\u2019t burn. Let each sheet cool fully before breaking \u2013 it will crisp up and be easier to handle. If the dough tears, gently press it back together. For uniform pieces, use kitchen shears after baking.<\/li>
      • Optional Add-Ons: Have leftover mlinci? They can be repurposed: scramble them with eggs for breakfast or layer them in a casserole. Before serving, toss the drained mlinci with a teaspoon of lardons or fried onions for extra flavor. You can also sprinkle cheese on top before the final broil for a gratin-style side.<\/li>
      • Related Recipes: Mlinci are most famous with roast turkey, but they also work with any roast meat dish. Try them with Pe\u010denka (roast pork) or ra\u017enji\u0107i (meat skewers). Another traditional pairing is mlinci with venison or goose at holiday feasts.<\/li>
      • Equipment Needed: Mixing bowl, rolling pin, non-stick skillet or griddle (or baking sheet), cutting board, sharp knife, and serving bowl.<\/li><\/ul><\/div>