1-First step: Mix the dough Start by combining the 300 grams of plain flour with 1/2 teaspoon salt in a mixing bowl. Add 180 milliliters lukewarm water and 1 tablespoon sunflower oil, then mix until a soft dough forms. If the dough feels dry, add a small splash of water; if it feels sticky, dust it lightly with flour. The goal is a smooth dough that can be stretched thin without tearing.

2-Second step: Knead and rest Knead the dough for about 10 minutes until it becomes elastic and smooth. This step matters because a well-kneaded dough stretches more easily when making pita krompirusa. Once kneaded, cover the dough and let it rest for 30 minutes. That resting time relaxes the gluten and helps you work the dough into a thin sheet later.

3-Third step: Make the potato filling While the dough rests, prepare the filling. Place 600 grams of peeled and coarsely grated waxy potatoes in a bowl with 1 large finely chopped yellow onion, 1 1/2 teaspoons salt, 1/2 teaspoon ground black pepper, and 4 tablespoons sunflower oil. Mix well, then squeeze out the excess liquid from the potato mixture. This keeps the Bosnian potato pie from becoming wet or heavy during baking. Waxy potatoes work best because they hold their shape and give the right soft, dense texture.

4-Fourth step: Stretch the dough Dust a clean surface with flour and place the rested dough on top. Gently stretch it into a thin sheet. Do not rush this part. If the dough resists, let it rest for a few more minutes, then continue stretching. A thin sheet helps create those delicate layers that make traditional Bosnian potato pie so appealing. If you are using a store-bought filo pastry alternative, handle it gently and keep it covered so it does not dry out.

5-Fifth step: Fill and roll Spread the potato mixture along one edge of the dough. Drizzle a little more sunflower oil over the filling to add richness and help with browning. Then roll the dough into a log, keeping it snug but not too tight. A loose roll can fall apart, while an overly tight one can burst during baking. This stage gives Bosnian pita krompirusa its classic spiral look.

6-Sixth step: Shape the pie You can shape the log into a spiral or arrange it in a greased baking dish. Both methods work well for this traditional pita krompirusa. If you use a spiral shape, gently coil the log into the dish, leaving a little room for expansion. If you prefer a more rustic look, place the rolled pie in a long spiral or snake-like shape in the pan. Brush the top with additional sunflower oil or butter for a golden crust.

7-Seventh step: Bake at the right temperature Preheat the oven to 200°C. Bake the pie for 40 to 50 minutes, depending on your oven and the thickness of the roll. Halfway through baking, sprinkle 3 tablespoons water over the pie to keep the inside moist. This small step helps the pastry stay tender while the top turns crisp and lightly browned. If the surface browns too quickly, loosely cover it with foil for the final part of baking.

8-Eighth step: Rest and serve Once the Bosnian pita krompirusa is done, take it out of the oven and let it rest for 10 to 15 minutes. Resting makes slicing easier and helps the filling settle. Serve warm with yogurt or fermented milk for a classic Bosnian meal. The cool, tangy dairy pairs beautifully with the savory potato filling and crisp pastry.