1-First step: make the dough
Add the flour and salt to a large mixing bowl. Pour in the lukewarm water and sunflower oil, then mix until a soft dough forms. Turn it out onto a clean surface and knead for about 10 minutes until it becomes smooth and elastic. This step matters because a well-kneaded dough stretches more easily later.
Once the dough feels supple, place it back in the bowl, cover it, and let it rest for 30 minutes. Resting relaxes the gluten, which helps prevent tearing when you stretch it into a thin sheet. If you are learning how to make pita krompirusa, this resting time is one of the most important parts.

2-Second step: prepare the filling
While the dough rests, combine the grated potatoes, chopped onion, salt, black pepper, and sunflower oil in another bowl. Mix gently, then squeeze the mixture slightly with your hands to remove some of the excess liquid. Waxy potatoes work best because they hold their shape and give the filling a better texture after baking.
Do not skip the squeezing step. Too much liquid can make the bottom of the pie soft instead of crisp. You want the filling moist, but not wet. That balance is what gives an authentic Bosnian krompirusa its classic bite.

3-Third step: stretch the dough
After the dough has rested, roll it into a rectangle on a lightly floured surface. Then stretch it carefully with your hands until it becomes paper thin. It should be large enough to hold the filling along one edge while still leaving a clean border around it.
This part takes patience, but it is worth it. The thinner the dough, the lighter and flakier the finished pie will be. If the dough resists, let it rest for a few more minutes before continuing. That small pause often makes stretching much easier.

4-Fourth step: add the filling and shape the pie
Spread the potato mixture along one edge of the stretched dough, leaving a border so it can seal properly as you roll. Drizzle a little extra sunflower oil over the filling for added flavor and crispness. Then use a tablecloth to help guide the dough into a tight log.
From here, you can coil the log into a spiral or arrange it in a greased baking dish. Both shapes are common in Bosnian pita krompirusa. Brush the top with sunflower oil or butter so the surface bakes to a deep golden color. If you like checking other Balkan pastry styles, you may also enjoy our burek recipe for another classic savory pie.

5-Fifth step: rest before baking
Preheat the oven to 200 degrees Celsius, or 180 degrees Celsius if using a fan oven. Let the pie rest in the tray while the oven heats. This short rest helps the shape settle and gives the dough a little more time to relax before baking.
Before the tray goes into the oven, brush the pie again if needed. A good amount of oil on the outside helps create that crisp, golden crust that makes bosnian potato pie so satisfying.

6-Sixth step: bake until golden and crisp
Bake the pie for 40 to 50 minutes. Halfway through baking, sprinkle 3 tablespoons of water over the top. This small step helps keep the inside moist while the outside continues to crisp. It is a simple trick, but it makes a noticeable difference in the final texture.
Keep an eye on the color during the last 10 minutes. You want the top to look golden and crisp, not pale. If one area browns faster than the rest, rotate the tray carefully for even baking.

7-Final step: rest, slice, and serve
Once the pie is fully baked, remove it from the oven and let it rest for 10 to 15 minutes. This resting time helps the filling settle, which makes slicing cleaner and easier. Cut the pie into portions and serve warm with yogurt or fermented milk.
That creamy side balances the savory potatoes and crisp crust beautifully. It also brings a traditional finishing touch to the meal. If you want a simple, cozy dinner, this is one of the easiest ways to enjoy a traditional Bosnian potato pie at home.