HOW TO MAKE THE PERFECT TRADITIONAL PIE – “SAVIJAČA”

Savijača pie, known for its complexity and finesse, demands true culinary craftsmanship. Mastering the art of stretching ultra-thin dough has never been easy—but with the right recipe, anyone can learn how to create this traditional masterpiece.

More than just a meal, savijača is a symbol of heritage and tradition. Born from a love of home-cooked food, the making of this pie has been passed down through generations, enriching every family gathering and dining experience.

Ingredients:

600–700 g flour

Salt

Warm water

Oil

Filling of your choice (e.g., potatoes with dried meat)

Preparation:

In a large bowl, mix flour, salt, and warm water to form a smooth, elastic dough that doesn’t stick to your hands. Divide the dough into two portions and shape them into balls (known as jufkaluci). In summer, the dough can rest for a shorter period, while in winter it’s best to let it sit for at least 30 minutes.

On a floured surface, roll out the first dough ball into a circle about 40 cm in diameter. Brush with oil, fold in half, and set aside. Repeat the same process with the second ball.

Now, place the first prepared sheet onto a clean table. Using your hands, gently stretch the dough from the center outward. Slip your hands under the dough and carefully stretch it until it becomes thin as paper.

Add your desired filling (such as potatoes and dried meat), then roll the dough into a spiral or fold it like a rope. Repeat the process with the second dough sheet and arrange the pies in a baking tray.

Tips for the Perfect Savijača:

Do not roll the filled dough too tightly. A looser roll ensures the pie remains soft, juicy, and airy.

Bake the pie in a well-preheated oven at the highest temperature, for no more than 25 minutes. This guarantees a perfect balance of softness, flavor, and crispiness.

A beloved classic that brings generations together, savijača isn't just food—it's a heartfelt connection to culture and home.