Put eggs, flour, and salt into a bigger bowl. Mix all the ingredients.
Add warm water and keep mixing and kneading the mixture until you get a nice and firm dough. Add a bit of flour in case the dough is too sticky.
Put the dough on the floured table and divide it into 2 pieces.
Coat the dough with a bit more flour so it doesn't stick on the table or roller. Roll out thinly the first dough. It needs to be really thin, around 1-2 millimeters. It's okay if the dough is a bit thicker but it will take a longer time to bake it and it probably won't be too crunchy.
Cut the dough into the desired shape.
Bake every piece up to 60 seconds on one side and 60 seconds on the other. Repeat the entire method with the other dough.
Once you bake mlinci, put them on a cloth and let them dry. After that, place them into plastic bags for a couple of days. To cook them, just put them into boiled salted water for 5 minutes and then dip them with juice from the roasted meat. And that's it!
