Traditionally Mlinci was used to sop up the drippings from roasted Turkey or Goose.
2 lb flour
1½ Tbsp salt
2 cups cold water
Grated Croatian Cheese (try Paski Sir)
Mix flour, eggs and water to make a harder dough. Roll out into rounds.
Bake on the lowest rack of the oven at 330 F until crispy and golden on both sides (about 5 minutes each side). Take out of the oven and let cool.
Break mlinci into pieces, put in a bowl. Pour salted boiling water over mlinci, leave for a few minutes, then drain water.
Pour turkey roast drippings over mlinci, toss with cheese, and serve.