Užice flatbread with kajmak, egg and roast drippings (Komplet lepinja)

1. Dissolve the yeast and sugar in 320 ml of lukewarm water, then knead with the flour and salt into a smooth, soft dough; cover and leave to rise for 1 hour.

2. Divide the dough into 4, shape each into a round flatbread about 1.5 cm thick, place on a lined baking tray and rest for another 15 minutes.

3. Preheat the oven to 250 °C (or its highest setting) and bake the flatbreads for 8-10 minutes until risen and pale golden.

4. Take them out, cut round the top of each and lift it off like a lid, press the inside down a little and spread with half the kajmak; crack an egg into the middle of each.

5. Return to the oven for 5-6 minutes until the egg whites are set; meanwhile heat the lard (traditionally 'pretop', the drippings from a roast).

6. Take out the flatbreads, stir the egg into the kajmak with a fork, replace the lids, drizzle the tops with the hot fat and the remaining kajmak and return to the oven for 2 minutes; serve at once with yoghurt.

Tip: Komplet lepinja is the legendary, generous breakfast of the town of Užice – one portion is enough for the whole day. Instead of pretop, the best is the drippings from a roast suckling pig or lamb; instead of kajmak, a mix of mascarpone and soured cream works too.