Mlinci - Oven Baked Pasta Dish

Ever heard of a simple baked bread recipe that also doubles as a fantastic oven baked pasta dish? Meet Mlinci! This traditional Croatian delicacy is a true culinary gem, a humble yet incredibly satisfying side dish that’s easy to make and utterly delicious. Forget complicated easy noodles dishes; Mlinci offers a unique texture and flavor profile that pairs perfectly with roasted meats, making it one of the most delightful baked side dishes you can imagine. Whether you’re a seasoned cook looking for delicious baked recipes or a beginner searching for easy recipes homemade with simple ingredients, Mlinci is a delightful journey into Croatian comfort food. It's a testament to how a few basic ingredients can create a truly memorable experience, transforming simple baked flatbreads into tender, savory noodles bathed in rich drippings or broth. Get ready to discover your new favorite easy recipe to bake bread and pasta all in one!

Ingredients

• 2 cups (250g) all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• Approximately 3/4 cup (180ml) warm water (or milk for enriched dough, see tips)
• 1-2 tablespoons olive oil (optional, for enriched dough, see tips)
• Roast drippings (from chicken, turkey, or duck) OR 2-3 cups warm chicken or vegetable broth

Directions

1. Prepare the Dough: In a large bowl, whisk together the flour and salt. Gradually add the warm water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it's smooth, elastic, and no longer sticky. The dough should be firm but pliable. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 15-20 minutes at room temperature. This resting period helps the gluten relax, making it easier to roll.
2. Preheat Oven & Roll Dough: Preheat your oven to 375°F (190°C). Divide the rested dough into 4-6 equal portions. On a lightly floured surface, take one portion and roll it out as thinly as possible (almost paper-thin, like a tortilla or strudel dough). The thinner, the better for that delicate, crispy-then-tender Mlinci texture. Repeat with the remaining dough portions.
3. Bake the Mlinci Sheets: Carefully transfer the rolled-out dough sheets to ungreased baking sheets. You might need to do this in batches. Bake for 5-8 minutes per sheet, or until the Mlinci are lightly golden brown in spots and slightly bubbly, with some darker, crispy edges. They should be dry and brittle, not soft. Remove from the oven and let cool completely on a wire rack. Don't worry if they look like giant crackers – that's exactly what we want!
4. Break and Prepare for Soaking: Once cooled, break the Mlinci sheets into irregular pieces, roughly 1-2 inches in size. Place them in a large heatproof bowl or baking dish.
5. Soak the Mlinci: This is where the magic happens. If you have roast drippings, warm them gently (if solidified) and pour them evenly over the broken Mlinci pieces. Stir gently to coat. If using broth, heat the broth until warm (not boiling) and pour it over the Mlinci. Ensure all pieces are submerged or well coated. Let them soak for 5-10 minutes, stirring occasionally, until they soften and absorb the liquid. They should be tender but still have a slight bite, not mushy.
6. Final Bake (Optional but Recommended): For the best results and a truly authentic experience, transfer the soaked Mlinci (along with any remaining liquid) to a shallow baking dish. Bake in a preheated oven at 350°F (175°C) for another 10-15 minutes, or until the edges are slightly crispy and the Mlinci are warmed through and have absorbed most of the liquid. This final bake infuses them deeply with flavor and gives them a wonderful texture.
7. Serve: Serve hot as a delicious side dish, especially alongside roasted meats like chicken, turkey, duck, or pork. Enjoy your homemade Croatian Mlinci!