Macedonia Pastrmajlija
- 600 g flour
- 350 ml water
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
- 20 g fresh yeast
- 25 g baking powder
- 800 g beef (optionally lamb or pork)
- 1 tbsp red chilli
- 1 tbsp salt
- 75 g butter (or lard)
For this recipe, you need to prepare your meat a day in advance. In this way, your meat will absorb the spices better and will be delicious and soft.
Put the meat on a chopping board and cut it into cubes. Add salt, black pepper and chilli flakes and blend.
Leave your meat in the refrigerator overnight.
Mix the yeast, warm water and sugar in a deep bowl. When the yeast is activated, add all the ingredients and knead until you get a medium soft dough. Cover and leave to ferment at room temperature for 1 hour.
Knead the fermented dough again to remove the air. Leave to ferment for 20 minutes at room temperature again.
Knead your yeasted and risen dough again and divide it into 4 equal parts. Roll the pieces into a ball and let them rise again.
Roll the pieces into a ball and let them rise again. Once risen, shape the dough into Pastrmajlija according to the size of the tray and place on the baking tray.
Divide the meat pieces you kept in the fridge on the pita bread.
Bake in an oven preheated to 220 degrees for 20 minutes. After removing from the oven, place on a serving plate and serve with chilli or pepperoni. Your Pastrmajlija is ready. Bon Appetit!
You can also add egg to the filling if you wish.