This is a traditional Serbian bread. It is served regularly on weddings as warm hors d'euvre, with some white cheese and smoked dried meat. Ideal for breakfast and supper in cold days, but is good only when warm, otherwise is dry. I bake this when I have some cheese leftover, ready to go bad or really smelly. In my version, I also put some kajmak in (local dairy specialty).
Recipe posted by stana