One of the best known traditional Balkan pie (pita) called Krompiruša - this potato filled pita that will just take you to your childhood when your mom or grandma used to make such comfort food. The pie is prepared with thin sheets of homemade phyllo dough, known as jufka, and a filling that combines diced potatoes, seasonings, and onions/garlic.

INGREDIENTS:

Jufka or Filo Dough:
3 cups (435g) flour, sifted
(set aside about 2 tbsp for extra dusting)
2 tbsp oil
2 tsp salt
250-280ml warm water (approx.)

Potato filling:
750-780g potatoes
1 1/2 tsp salt
1/2 tsp pepper
1 tsp vegeta
1 tbsp oil
half of large onion, diced
1 clove garlic, chopped
2 tbsp melted butter to brush later

To make the jufka:
In a big bowl, sift the flour. Then add salt, oil and water. Use a wooden spoon to incorporate them, adding water as needed. Then use your hands to mix and knead the dough. Make sure that it is not too dry or too wet. Form into a ball, put some oil and return to the bowl. Cover it with kitchen towel and place in a draft free space. I put mine my oven (switched off of course) and leave to rest for 1 hour.
You can start preparing the filling at this point. Wash and dice the potatoes. Mix in the chopped onions and garlic and the spices.
After 1 hour, place a table cloth on your table and get the dough. Flour the surface and form the dough into a ball. Dust a little bit with flour and start rolling. I use a traditional rolling pin for making jufka but you can also use a regular rolling pin. The goal here is to roll the dough into an oval shape just big enough like a pizza dough. Place it at the center of the table and brush some oil. This will help to stretch the dough. Leave to rest for 15 minutes.
While waiting, oil your baking pan.
Returning to jufka, it is now time to stretch it. Start by pulling gently from the center. Use the palm of your hand up to your arms. You can use your knuckles too to prevent piercing it with your finger nails. Do the same technique slowly and gently all around until it covers the entire table. You can cut off the ends if they are too thick.
Now, cut the jufka into 3 parts and place the fillings into each side. Cover and roll using the table cloth, making sure to seal the ends. Then place them carefully in your baking pan. You can shape them differently as you want, lined up after the other or can be pin wheel shapes too.
Then brush some oil and bake at 230C for 30 minutes or until golden brown.
Spoon some hot water into the pita and return to oven for few minutes, then take it out, brush with some melted butter and cover with foil or clean kitchen towel to keep warm.
My table size is 160cm x 90cm.

Enjoy!!
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