Kosovo Pitalke is a soft and delicious bread right away after is baked and goes well with ajvar and feta. It originated from the Prizren area in Kosovo, one of the oldest settlements in Kosovo and the western Balkans.
- 2 tsp active dry yeast
- ¼ cup warm water
- 1½ cup all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 cup water
- Preheat the oven to 180C/320F degrees.
- Use a large bowl to mix the salt with the flour.
- Add to the bowl the rest of the ingredients yeast, warm water, sugar and mix together thoroughly to make the dough.
- Brush the dough with oil and cover with a cloth. Set aside for half an hour. It will rise and double the size.
- Knead again until smooth and elastic.
- Divide dough into equal-sized, round shapes.
- Set aside for 10 minutes and allow them to rise.
- Flatten the dough pieces using your hand.
- Dust with flour on the bottom of a cast-iron skillet, spray some water over the dough and place it in the oven.
- Bake for about 10-12 minutes.
- Allow cooling a little before serving. You can serve with some ajvar.
Inspiration and adaptation: staplebread.wordpress.com, internationalcuisine.com
Explore other recipes from traditional Kosovo cuisine.