HERE, WATER CREATES A MELODY AND TURNS GRAIN INTO FLOUR, SAY THE PEOPLE OF MAJEVICA WITH PRIDE.

Even today, the millstones at Delić's watermills grind various grains into flour, producing that enchanting melody.

PHOTO: Info Bijeljina

- The art of milling requires that the water doesn't turn the mill wheel more than it can handle—90 times per minute, Anđelko Delić tells us.

The first Delić built a watermill on the Janja river two and a half centuries ago.

Anđelko has restored the structure on the old foundations left by his ancestor Gavro.

He came from Ohrid, bringing with him the tradition of celebrating St. Panteleimon and the art of watermill craftsmanship.

At that time, he built six watermills along the Priboj-Peljave stretch.

For centuries, these old mills and watermills fed the people, and today they are a rare sight, often preserved as genuine tourist attractions.

At Delić's mill, corn, wheat, barley, and buckwheat are still milled today.

- Whenever I go to Bijeljina or Republika Srpska, I stop by here. I get some flour, buckwheat, and have a chat with Anđelko, says Rešad Tihić from Tuzla to InfoBijeljina.

- My mother has diabetes, and she loves to eat cornbread, so we get it for her too, Gordana Stevanović tells us.

Many people return to old habits because of their flour—making delicious and healthy bread, not just in the surrounding villages.

People from Teočak, Tuzla, Ugljevik, Bijeljina, and other cities often visit here.

Occasionally, Anđelko prepares one of his specialties.

- I make fritters, cornbread, cicvara, wheat bread, and sometimes I even roast a chicken. I'm pretty good at it, even though I'm not a professional cook, Anđelko shares.

Anđelko is a true guardian of the watermill tradition in Majevica, and his sons, Bogosav and Ivan, continue this tradition.