Bosnian flatbread

Since I wrote yesterday about a traditional appetizer served with flatbread, today I am writing you a recipe for flatbread.

Preparation steps

Mix the yeast and sugar well with lukewarm water. Leave on warm to rise, about 15 minutes.
Mix the flour and salt and, adding water, knead the wet dough with a wooden spoon.
Cover and leave it in the pot for an hour. Stir occasionally with a wooden spoon.
Shake the dough on a floured surface and, adding a little flour, knead so that it does not stick to your hands. Cover and leave for 30 minutes.
Knead the dough once more and divide it into five equal parts. Shake each ball about twenty times from a height on the ground. In this way the dough becomes extremely soft.
After we have honestly marinated them, press the balls with the palms and form them into round, flat flatbreads with a diameter of about 15 cm. Let the dough rise for the last time, about 30 minutes.
Sprinkle the flatbread with the blunt side of a knife.
Just before baking, spray them with water. Ramadan flatbreads are coated with beaten egg and richly sprinkled with turkey seeds.
Bake abruptly, at the strongest temperature. As soon as the dough has turned yellow and puffed up a bit, the flatbreads are ready. I bake them for 10 minutes at 250 degrees.
Wrap them in a cloth until they become lukewarm.

Serving

The flatbreads are served with a Ramadan cannon and are an indispensable part of every barbecue.

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