Lisbon – City Of Street Art
Lisbon is a city on Portugal's coast that skillfully combines modern ideas with old world appeal. Lisbon is a world center for street art although…
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–17th centuries.
Today mlinci is especially associated with festive family meals (for example, Christmas and Easter). Its simplicity – just flour, water, and a dash of salt – yields a comforting side that is both rustic and special. One Croatian food blogger notes that “mlinci are a type of pasta…traditionally used…as a side dish to roasted turkey or chicken”, and few Croatian holiday tables would be complete without this golden, crinkled flatbread.
Table of Contents
6
servings10
minutes40
minutes330
kcalMaking 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 “pasta” that has soaked up the roast juices. Best served fresh, mlinci add a hearty element to a roast dinner without overwhelming the main meat.
500 g all-purpose flour (about 4 cups) – forms the flatbread dough.
2 large eggs – optional, make a richer dough and golden color.
1 teaspoon salt – for flavor.
250 ml water – to knead into a firm dough (add gradually).
Butter or olive oil, melted – to drizzle on the drained mlinci (optional, for extra richness).
Roasting juices or salted broth – enough to pour over the mlinci before serving.
Make the dough: 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)
Roll thin sheets: Divide the dough into 6–8 pieces. On a floured surface, roll each piece into a very thin circle or oval (about 1 mm thick, roughly 10–12 inches wide). Thinner is better – the goal is a wafer-like sheet.
Bake or toast: Heat a large non-stick skillet or griddle over medium-high heat. Cook each dough sheet for about 3–4 minutes per side, or until it just starts to brown and puff. (Alternatively, bake each sheet in a 200°C oven for 5–7 minutes per side.) Remove cooked sheets to a rack or paper towels. (Cook: ~5 min/sheet)
Cool and break: Once cool, break or cut the baked flatbreads into large pieces (2–3 inch squares). Lay the pieces flat on a tray or plate. These can be stored covered until ready to use.
Soak before serving: To serve, pour boiling salted water (or hot pan drippings) over the broken pieces just to moisten them. Let them sit 1–2 minutes to absorb the liquid, then drain off any excess.
Serve hot: 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.
Calories | Carbohydrates | Protein | Fat | Fiber | Sodium | Allergens |
330 | 70 g | 12 g | 3 g | 3 g | 500 mg | Gluten, Eggs (if used) |
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