Whisk salt into the flour, make a well in the middle and pour in the water. Start combining the dough with a fork. Use your hands to bring everything together in a ball.
Knead the dough for 6-7 minutes. Do it by turning it gradually clockwise. With every turn, fold the upper side of the dough and push it into the dough ball. Do it gently and until you can feel the dough has become smoother and silkier.
Divide the dough into about 6 smaller pieces (depends how large your pan or hot plate is). Dust each with flour, cover with a cloth and leave them to rest for 1 hour.
Heat the hot plate (or a cast iron pan, or a heavy skillet) to high. Roll out each piece of dough to 1 mm thinness. Use flour generously as you flip from one side to the other.
Place on a hot plate and cook for about 3 min on each side. You will know when to turn because the dough will inflate and get bubbles. Use a knife to prick these bubbles. There will also be some charring, which is good, this is the original look of mlinci. Turn to the other side and cook for 2-3 more min.
You can also bake mlinci in the oven at 200 C/400 F, 3-4 minutes on each side. Place them on the reverse side of a baking tray and don't use any baking paper.
Leave mlinci out to dry. Store them in a paper bag for later.
When you want to use them, crunch them up into smaller pieces. Place them in a bowl and pour boiling hot water over them. Let them soak for 2-3 minutes. Drain.
After you have roasted a turkey or a chicken, try to separate the basting juices from the fat. The fat will rise to the top. Use 1 tbsp of fat to coat the drained mlinci. Fry them quickly in a pan. Then pour basting juices over them. (If you don’t separate fat from the juice, mlinci will turn out too greasy).
Serve warm with roast poultry.