Serbian bread - Cipovka. It was made only in Vojvodina and nowhere else. He kneaded once a week and it was supposed to last that long.
Lace, ingredients:
Knead about 1 kg of white flour, 2 glasses of water, salt and yeast and possibly a little sugar to make the yeast work better.
Lace fabric, preparation:
It must be kneaded three times, soaked twice, and before the ball dough is put in the oven, it is cut from the side, so that it opens.
Nada Georgijev-Gačić
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