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Pasta & rice

Mlinci

Thin sheets of flour-and-water dough, dried and then broken into pieces. Traditionally they accompany stewed dishes and soups in Croatia, especially in Dalmatia and Zagreb.

45 min
4 servings
Advanced
Budget-friendly
🇭🇷 Croatia

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Ingredients

400 g Type 55 wheat flour
200 ml Lukewarm water
1 tsp Salt
2 tbsp Olive oil

Pâte

1 tbsp Oil for the surface

Spices & seasoning

A little semolina for the work surface

Optional extras

1 Onion (for the soup they accompany)

On the side

Meat or vegetable stock

Nutrition facts

437 kcal per serving

Protein: 13.6 g
Carbohydrates: 67.6 g
of which sugars: 1.5 g
Fat: 11.1 g
Fiber: 3.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Mix the flour and salt, then make a well. Gradually pour in the lukewarm water and oil, working by hand.
Knead for about 10 minutes until you have a very firm, smooth dough. Cover and rest for 30 minutes.
Divide the dough into 4 or 5 balls and roll each one out as thinly as possible on a lightly semolina-dusted surface.
Place the sheets on a clean cloth or a rack, without stacking them, and leave them to dry in the air for 2 hours.
Cook the dried sheets in a hot dry frying pan, about 1 minute per side, without letting them colour.
Let them cool completely, then break them into irregular pieces. Store in an airtight box.