Chrono burek - to begin with, try with a total of 500 grams of flour. That would be enough for you with the filling for one casserole.
Chrono burek - Jadranka Blažić
Chrono burek - to begin with, try it with a total of 500 grams of flour. That would be enough for you with the filling for one casserole.
- 250 g of white flour
- 250 g of buckwheat flour
- salt (but not salty)
- olive oil (a little for the dough)
- water (tepid water to make a harder dough)
- oil (for sprinkling on crusts)
- Knead a harder dough from the ingredients and leave the dough in nylon to rest for at least 30'. I decided to develop the crusts on the pasta machine. I managed to develop to the thinnest part. Next, I handled everything with the dough as if I were pulling it by hand, but this time the burek was made empty and sprinkled between each row with water and olive oil. I baked at 180C/30′
- The crusts and burek turned out perfectly.
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