👨‍🍳 步骤

1. 1

   In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

   💡 专业技巧: Ensure water is warm, not hot, to activate the yeast.
2. 2

   In a large bowl, whisk together flour and salt. Make a well in the center.

   💡 专业技巧: Sifting the flour can result in a lighter dough.
3. 3

   Pour the yeast mixture into the well and gradually mix in the flour until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.

4. 4

   Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

5. 5

   While the dough rises, sauté the chopped onion in 1 tbsp of oil until softened. Add the cubed cured pork and cook for a few minutes until lightly browned. Remove from heat and set aside.

   💡 专业技巧: If using very salty cured pork, you might want to soak it in water for a short period to reduce saltiness.
6. 6

   Preheat your oven to 200°C (400°F). Lightly grease a baking sheet or line it with parchment paper.

   💡 专业技巧: A baking stone can also be used for a crispier crust.
7. 7

   Punch down the risen dough and divide it into 4 equal portions. Roll each portion into an oval or rectangular shape, about 1 cm thick.

   💡 专业技巧: You can also shape it into one large pastrmalija.
8. 8

   Place the shaped dough onto the prepared baking sheet. Brush the surface with oil or melted butter.

   💡 专业技巧: Leaving a small border around the edge can help contain the toppings.
9. 9

   Distribute the cooked pork and onion mixture evenly over the dough. Sprinkle with crumbled feta cheese, if using.

   💡 专业技巧: Ensure toppings are not too wet to avoid a soggy base.
10. 10

    Brush the edges of the dough with the egg wash.

    💡 专业技巧: Egg wash gives the crust a golden-brown color.
11. 11

    Bake for 20-25 minutes, or until the crust is golden brown and the toppings are heated through.

12. 12

    Let cool slightly before slicing and serving.

    💡 专业技巧: Pastrmalija is delicious served warm.