1 kg (2 lb) flour
1½ Tbsp salt
400 ml (16 fl oz; 2 cups) cold water
Mix flour, eggs and water to make a harder dough. Roll out into rounds.
Bake on the lowest rack of the oven at 165 C (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” and serve.