Bosnian Pita (Burek)

This is not something I would have attempted on my own. But my sister had recently watched her husband's grandmother (grandmother-in-law?) slave over some burek and thought she could replicate it. The recipe is legit as the grandmother is legit -- she only speaks Bosnian and my sister's husband had to translate during the baking spree.

Rolling out the pita dough is the toughest part. Apparently the grandmother used to roll it out on a large cloth sheet, but we just stuck with a floured counter top. We couldn't get it quite as thin as she did, but it should be as thin as possible without tearing. It's OK if you can see through it!

OK, this part is pretty hard, too. The trick is getting the right amount of filling on the dough, and therefore avoiding blowouts. We definitely had a few. It's OK -- they still taste great. 

This is my favorite part. Spiraling the rope! Do it carefully so the filling doesn't ooze out. Then gently put your snail of Bosnian goodness in a lightly greased pan. Brush with melted butter for extra deliciousness.

The recipe

makes about 5 to 6 medium-sized rolls

Pita:

2 cups flour

4 tablespoons sunflower oil

1 teaspoon salt

1/2 cup water

Filling:

8 ounces farmer's cheese

2 eggs

1 teaspoon salt

3/4 cup sour cream

additional oil

melted butter

additional sour cream

Form dough out of first four ingredients. Knead until smooth. Coat in additional oil and let sit for about 30 minutes. Meanwhile, mix cheese filling  ingredients.

Roll out pita dough on a floured surface (in a rectangle shape) until it is paper thin and almost see-through. Trim edges and discard. Cut dough into 4-inch strips lengthwise. Put filling along middle. Roll up lengthwise, being careful not to let the filling ooze out. Roll rope into a spiral shape and place in a lightly greased pan. Brush top with melted butter.

Bake for about 45 minutes at 350F to 400F degrees. They are done when golden brown on top. Serve with additional sour cream and salt.