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"

Preparation steps

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.

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