Djevrek, a savory fried dough delight, hails from the heart of Bosnia. Imagine biting into a crispy, golden-brown treat, the warmth spreading through your mouth with each crunch. It’s the perfect accompaniment to a cup of strong Bosnian coffee or a refreshing yogurt drink. Today, I’m thrilled to share my family’s well-guarded djevrek recipe, passed down through generations, and I promise, it’s easier than you think!
Ingredients: You Probably Have Most of Them Already!
- 2 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1/2 cup warm water
- 1/4 cup vegetable oil (plus extra for frying)
Optional but recommended:
- 1/2 cup plain yogurt (adds a wonderful tanginess and softness)
Pro Tip from Chef Ivana: “Don’t be afraid to experiment with different flours! Try substituting half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.”
Tools of the Trade: Simple Kitchen Essentials
- Large mixing bowl
- Rolling pin or wine bottle (we’ve all been there!)
- Fork (for those beautiful dough pricks)
- Deep skillet or pot for frying
Let’s Get Cooking: Step-by-Step Djevrek Making
- Combine dry ingredients: In your mixing bowl, whisk together the flour, salt, sugar, and baking powder. This ensures everything is evenly distributed for a consistent rise.
- Introduce the wet ingredients: Gradually add the warm water and oil to the dry ingredients, mixing with a wooden spoon or your hands until a dough begins to form.
- Knead to perfection: Lightly flour your work surface and turn out the dough. Knead for about 5 minutes until smooth and elastic. If the dough feels sticky, add a touch more flour.
- Rest and relax: Form the dough into a ball, place it back in the bowl, and cover it with a clean kitchen towel. Allow it to rest for at least 30 minutes. This crucial step allows the gluten to relax, resulting in softer djevrek.
- Roll it out: Divide the dough into 4 equal portions. On a lightly floured surface, roll out each portion into a thin circle, about 1/8 inch thick.
- Prick and fry: Using a fork, prick the dough all over. This prevents air bubbles from forming during frying. Heat about 1 inch of oil in your skillet over medium heat. Carefully slide the rolled dough into the hot oil.
- Golden brown is the goal: Fry for about 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a plate lined with paper towels to absorb excess oil.
