Bosnische Pita

Method

Make the dough by combining flour, water, salt and 1 tablespoon of oil, kneading until smooth, then let it rest for 30 minutes. Finely chop the onions and garlic, then brown the minced beef in a large pan with the onions until the meat is cooked through. Stir in the garlic, paprika, black pepper and beef stock, then simmer for 10 minutes until the liquid reduces. Divide the dough into 4 equal portions and roll each very thin on a floured surface. Heat the butter in a large frying pan and fry each thin dough sheet until light golden on both sides, then remove and keep warm. Spread the warm meat filling generously on each fried dough sheet, fold into quarters, and serve immediately whilst still warm.