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Brief Overview
Pita Krompiruša is a savoury potato filled pastry that holds a special place in the kitchens of Bosnia and Herzegovina. Simple in appearance but deeply satisfying, it’s the kind of dish that speaks softly but leaves a strong impression.
It is often served warm, straight from the oven, and enjoyed at any time of day. Whether eaten for breakfast, lunch, or as a snack with yoghurt, Krompiruša is both filling and comforting, especially when shared with others.
Though often overshadowed by its meat filled cousin Burek, this version made with potatoes is loved for its honest flavour and humble ingredients. It is a pie that fits into both everyday meals and festive tables.
Want to dive deeper into Bosnian Cuisine? Don’t miss our post on 10 Traditional Bosnian Foods to Try
What Is Pita Krompiruša?
Krompiruša is a type of pita, which in Bosnia refers to a rolled or layered pastry, not the flatbread. In this case, thin sheets of dough are filled with grated raw potatoes, onions, salt, and black pepper before being rolled and baked.
The shape can vary slightly depending on the region or household. Some make it as spirals in round pans, while others layer it straight in rectangular trays. What stays the same is the golden crust and soft, savoury filling inside.
It is typically cut into squares or wedges and served plain or with a dollop of sour cream or a glass of cold yoghurt. The texture and flavour depend on the thinness of the dough and how finely the potatoes are grated.
Ingredients and Taste
Krompiruša relies on just a few ingredients. Raw potatoes are peeled and grated, then mixed with finely chopped onions, salt, pepper, and sometimes a little oil. This mixture is then wrapped in thin, elastic dough.
The dough is traditionally made from scratch using flour, water, and salt, kneaded until smooth and stretched by hand. In some homes, store bought filo pastry is used for convenience, though handmade dough has a softer finish.
Once baked, the top becomes crisp and golden, while the inside stays soft and savoury. The potatoes absorb the flavour of the onions and seasoning, creating a taste that is rich without being heavy. It is simple, earthy, and deeply satisfying.
A Taste of History
Pita in all its forms has been part of Bosnian cooking for centuries, shaped by Ottoman influence and local tradition. Krompiruša, with its use of potatoes, reflects both historical adaptation and regional identity.
Potatoes became widely used in Bosnia during the Austro-Hungarian period, and this dish likely evolved during that time. It was affordable, filling, and used ingredients that were easy to find in rural households.
What makes Krompiruša special is its connection to home cooking. It is rarely found in restaurants compared to Burek, yet it continues to be made and passed down in families, often with subtle differences from one kitchen to the next.
Today, it remains a quiet staple in Bosnian homes. More than just a pie, it carries with it the memory of shared meals, family gatherings, and the resourcefulness of a cuisine that knows how to make the most of modest ingredients.
How to Make Pita Krompiruša (Potato Pie)
Pita Krompiruša is a cherished Bosnian pie filled with grated potatoes, onions, and seasoned oil, all wrapped in thin hand stretched dough. Baked until golden and crisp, it’s earthy, humble, and deeply satisfying. Mastering the dough and potato moisture levels makes all the difference. See the recipe card at the bottom for printable directions
Ingredients
For the dough
- 300g plain flour
- 180ml lukewarm water
- 1 tbsp sunflower oil
- ½ tsp salt
For the filling
- 600g potatoes (waxy variety), peeled and coarsely grated
- 1 large yellow onion, finely chopped
- 1½ tsp salt (adjust to taste)
- ½ tsp ground black pepper
- 4 tbsp sunflower oil (plus extra for brushing)
For baking
- Additional sunflower oil or butter for brushing the pie
- 3 tbsp water (sprinkled during baking for moisture)
Cooking Instructions
Step 1: Prepare the dough
To begin, combine flour and salt in a large mixing bowl. Gradually pour in lukewarm water and sunflower oil, mixing until a soft dough forms. Knead on a lightly floured surface for 10 minutes until smooth and elastic. Cover and let it rest for 30 minutes.
Step 2: Make the filling
While the dough rests, place grated potatoes and chopped onions in a large bowl. Add salt, pepper, and sunflower oil. Mix thoroughly by hand, squeezing slightly to draw out excess liquid. Set aside, stirring occasionally to prevent browning.
Step 3: Stretch the dough
Dust a clean tablecloth or large surface with flour. Roll the rested dough into a rough rectangle, then gently stretch it from the centre outwards using your hands until paper thin. Trim off any thick edges. Transition to filling the dough.
Step 4: Add the filling
Evenly distribute the potato mixture in a thin line along one long edge of the dough. Leave a few centimetres of border. Drizzle a little extra oil over the filling before rolling.
Step 5: Roll and shape
Carefully roll the dough into a long log using the tablecloth to guide the motion. Coil the filled dough into a spiral shape (like a snail) or cut into lengths and arrange in a greased baking dish. Brush generously with sunflower oil. Preheat the oven next.
Step 6: Preheat the oven
Preheat your oven to 200°C (fan 180°C). Let the pie rest in the tray while the oven heats up. This helps the filling settle and dough hydrate slightly. Move to baking next.
Step 7: Bake until golden
Place the tray in the preheated oven and bake for 40–50 minutes until the pie is golden and crisp on the surface. At the halfway mark, sprinkle a few tablespoons of water over the top and return to bake. This softens the inner layers.
Step 8: Rest before serving
Once baked, remove from the oven and let the pie rest for 10–15 minutes. This helps the layers settle and makes slicing easier. Prepare for plating.
Final Step: Serve warm
Cut into wedges or slices and serve warm with a side of yogurt or fermented milk. For a traditional touch, pair with a glass of kefir or strong black tea. It’s best enjoyed fresh, but reheats well in the oven.
Variations and Substitutions
- Cheese filling: Replace the potatoes with a mix of cottage cheese and eggs for a Sirnica variation.
- Meat filling: Add minced beef or lamb mixed with onion and spices to create Burek.
- Substitute for sunflower oil: Use light olive oil or canola oil if sunflower oil is unavailable.
- Dough shortcut: Use high quality filo pastry if hand stretching dough is not feasible, though flavour and texture may vary.
Cooking Tips for Perfect Pita Krompiruša
- Use waxy potatoes like Charlotte or Yukon Gold for the best texture and minimal moisture.
- Squeeze excess liquid from the potato mixture before using to avoid soggy dough.
- Let the dough rest fully before stretching to achieve thin, elastic sheets without tearing.
- Always brush with oil before and during baking for a golden, crisp surface.
- Sprinkling water mid bake ensures the pie remains moist inside while still crisp outside.
Bosnian Pita Krompiruša (Potato Pie)
Ingredients
For the dough
- 300 g plain flour
- 180 ml lukewarm water
- 1 tbsp sunflower oil
- ½ tsp salt
For the filling
- 600 g potatoes waxy variety, peeled and coarsely grated
- 1 large yellow onion finely chopped
- 1½ tsp salt adjust to taste
- ½ tsp ground black pepper
- 4 tbsp sunflower oil plus extra for brushing
For baking
- Additional sunflower oil or butter for brushing the pie
- 3 tbsp water sprinkled during baking for moisture
Instructions
- To begin, combine flour and salt in a large mixing bowl. Gradually pour in lukewarm water and sunflower oil, mixing until a soft dough forms. Knead on a lightly floured surface for 10 minutes until smooth and elastic. Cover and let it rest for 30 minutes.
- While the dough rests, place grated potatoes and chopped onions in a large bowl. Add salt, pepper, and sunflower oil. Mix thoroughly by hand, squeezing slightly to draw out excess liquid. Set aside, stirring occasionally to prevent browning.
- Dust a clean tablecloth or large surface with flour. Roll the rested dough into a rough rectangle, then gently stretch it from the centre outwards using your hands until paper thin. Trim off any thick edges. Transition to filling the dough.
- Evenly distribute the potato mixture in a thin line along one long edge of the dough. Leave a few centimetres of border. Drizzle a little extra oil over the filling before rolling.
- Carefully roll the dough into a long log using the tablecloth to guide the motion. Coil the filled dough into a spiral shape (like a snail) or cut into lengths and arrange in a greased baking dish. Brush generously with sunflower oil. Preheat the oven next.
- Preheat your oven to 200°C (fan 180°C). Let the pie rest in the tray while the oven heats up. This helps the filling settle and dough hydrate slightly. Move to baking next.
- Place the tray in the preheated oven and bake for 40–50 minutes until the pie is golden and crisp on the surface. At the halfway mark, sprinkle a few tablespoons of water over the top and return to bake. This softens the inner layers.
- Once baked, remove from the oven and let the pie rest for 10–15 minutes. This helps the layers settle and makes slicing easier. Prepare for plating.
- Cut into wedges or slices and serve warm with a side of yogurt or fermented milk. For a traditional touch, pair with a glass of kefir or strong black tea. It’s best enjoyed fresh, but reheats well in the oven.
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