Priganice

Method

Warm the milk to blood temperature and dissolve the fresh yeast with a pinch of sugar until foamy. In a large bowl, combine flour and salt, then add the yeast mixture and knead for 10 minutes until smooth and elastic. Cover and leave to prove for 1-2 hours until doubled in size. Heat the oil in a deep pan to 180C. Divide the dough into 12 equal pieces and gently stretch each into a flat round disc. Carefully fry each priganica for 1-2 minutes per side until golden and puffed. Drain on kitchen paper while hot. Quickly rub the crushed garlic over the warm priganice and sprinkle with salt. Serve immediately whilst still warm.