1-First step: make the dough Start by combining 300 grams plain flour and 0.5 teaspoon salt in a bowl. Add 180 milliliters lukewarm water and 1 tablespoon sunflower oil, then mix until a dough forms. Turn it onto a work surface and knead for about 10 minutes. The dough should feel smooth and elastic, not sticky. Once kneaded, cover the dough and let it rest for 30 minutes. This rest matters because it helps the dough relax. If you rush this part, the dough may tear when stretched.

2-Second step: prepare the filling While the dough rests, place 600 grams waxy potatoes, peeled and coarsely grated, into a large bowl. Add 1 large yellow onion, finely chopped, along with 1.5 teaspoons salt, 0.5 teaspoon ground black pepper, and 4 tablespoons sunflower oil. Mix everything together well so the seasonings coat the potatoes evenly. After mixing, squeeze out the excess liquid from the potato mixture. You can use your hands or a clean kitchen towel. This step is one of the most important parts of making authentic krompiruša, because too much liquid can make the dough soggy during baking.

3-Third step: roll and stretch the dough Dust your work surface with flour. Roll the dough into a rectangle, then stretch it as thin as you can without tearing it. Trim the edges if needed so the shape is neat. The thinner the dough, the more delicate and layered the final pie will feel. Take your time here. If the dough resists, let it rest for a few minutes and try again. This technique is especially helpful for an authentic Bosnian krompiruša, where the texture of the pastry matters just as much as the filling.

4-Fourth step: add the filling Spread the potato mixture along one edge of the dough, leaving a small border. Drizzle a little more oil over the filling for extra tenderness. The border helps seal the roll and keeps the filling inside while baking. Do not overfill the dough. A modest layer rolls more neatly and bakes more evenly. If you like a slightly richer flavor, brush the dough lightly with oil before adding the potatoes.

5-Fifth step: roll and shape Roll the dough into a log, keeping it fairly snug. From here, you can shape it into a spiral in a round baking dish or arrange it in a rectangular tray. Both methods work well. Some families prefer the spiral because it makes a beautiful presentation, while others like the cleaner sliced look of a tray version. Brush the top with additional sunflower oil or butter so the surface turns golden and crisp. If the pie is shaped into a spiral, place it gently into the dish without squeezing it too tightly.

6-Sixth step: rest before baking Preheat the oven to 200°C. Let the pie rest in the tray while the oven heats up. This short rest helps the dough settle into shape and gives the filling time to distribute evenly. A calm assembly and a proper rest are what help Bosnian pita krompiruša bake with a crisp outside and a tender potato center.

7-Seventh step: bake until golden Bake the pie for 40 to 50 minutes until it turns golden brown. Halfway through baking, sprinkle with 3 tablespoons water. This keeps the inside moist while the crust continues to crisp. It is a small touch, but it makes a big difference in the final texture. Brush with a little more oil if the top looks dry. The aroma as it bakes will let you know it is on the right track. You want a pie that looks deeply golden but not overly dark.

8-Eighth step: rest and serve After baking, let the pie rest for 10 to 15 minutes. This makes it easier to cut and helps the filling settle. Then slice it into squares or wedges and serve warm with yogurt or tea. This serving style is common in Bosnian homes, and it works beautifully because the cool yogurt balances the warm, savory pie. It is a lovely dish for brunch, lunch, or a simple evening meal.