This post is also available in: 
Slovenščina (Slovenian) 
Hrvatski (Croatian) 
Deutsch (German) 
Italiano (Italian)
Bosnian phyllo dough may seem very simple at first glance, but its preparation requires a bit of skill. It’s made from flour, water, oil and a touch of acid (vinegar or lemon juice). For sweet pastries (like baklava, strudels, štrukli), an egg can be added. When kneaded properly and left to rest, the dough stretches beautifully into thin, almost transparent sheets – the foundation of many Balkan classics.
Ingredients for Bosnian Phyllo Dough
- 250 g flour
- 2 tbsp oil
- 150 ml lukewarm water
- 1 tsp salt
- 1 tsp vinegar or lemon juice
Method
1Weigh all ingredients. Sift the flour into a large bowl, make a well in the center and add oil and vinegar (or lemon juice). Dissolve the salt in lukewarm water. Important: don’t skip the acid – without it the dough won’t be elastic enough.
2Gradually pour in the water and start mixing with your fingers or a fork until a soft dough forms.
3Knead for at least 10 minutes, until the dough is smooth, supple and elastic, no longer sticking to your hands. Along the way, you can slam the dough onto the work surface a few times. Tip: it’s better for the dough to be slightly softer at the beginning – flour can always be added more easily than liquid.
4Shape the dough into a ball. Lightly oil the bowl, place the dough inside and coat the surface with a thin layer of oil. Cover with plastic wrap and let it rest for at least 1 hour. Air dries the dough and causes tearing when stretching. If your kitchen is cooler than 23 °C, place it in a warmer spot.
5Cover a large table with a clean cloth and dust generously with flour. Place the rested dough in the center, lightly flour it and roll it out.
6For easier handling, stretch the dough on the floured cloth (or an old tablecloth). The cloth helps with even stretching and makes it easier to roll the strudel without tearing.
7Continue stretching the dough with the backs of your hands, moving from the center outwards. The goal is to achieve a paper-thin, almost transparent sheet. If small tears appear, simply pinch them together. If the dough resists stretching, it means the gluten network hasn’t fully relaxed (it may need more kneading or resting).
8Gently stretch the edges thinner and cut off the thick parts. If the dough shrinks back while stretching, brush it lightly with oil, let it rest a few minutes, then continue.
Tips for Perfect Dough
• Acid (vinegar or lemon juice) is the key to elasticity – never skip it.
• Always coat the dough with oil and keep it covered so it doesn’t dry out.
• Stretch on a cloth for even, elegant rolls.
• For sweet pastries, enrich the dough with one egg (traditional in many Bosnian recipes).
• If you don’t have time to stretch your own dough, you can use store-bought phyllo sheets – choose thinner ones for strudels, thicker for savory pies.
Frequently Asked Questions (FAQ)
Why isn’t my dough elastic?
Usually because it hasn’t been kneaded long enough or because the acid (vinegar/lemon juice) was left out. Knead for 10–12 minutes and let it rest for at least 60 minutes.
Can I add an egg?
Yes. For sweet pastries (like baklava, strudels, štrukli), 1 egg is often added to enrich the dough.
How do I prevent the dough from tearing?
Let it rest well, always cover with oil, and stretch gently from the center outward. Small tears can be pressed back together with a little oil.
