Pastrmajlija (Štip meat bread)

Method

1. The day before, or at least two hours ahead, toss the pork cubes with the paprika, salt, black pepper and a spoonful of oil. Cover and leave in the fridge; the salt firms the meat and the paprika works its way in.
2. Mix the flour, yeast, salt and sugar. Add the warm water and the oil and work it into a soft dough, then knead for ten minutes until smooth. Cover and leave to rise until doubled, about an hour.
3. Knock the dough back, divide it in two and let the pieces rest for twenty minutes under a cloth. Rested dough stretches; unrested dough springs back and tears.
4. Heat the oven to 220°C with a baking tray or stone inside. Stretch each piece into a long oval about 30 cm by 20 cm, leaving the rim a little thicker than the middle, and lift it onto baking parchment.
5. Brush the surface with melted lard. Scatter the marinated pork over it in a single layer, pressing the cubes lightly into the dough so they stay put, and spoon over any paprika oil left in the bowl.
6. Bake for 20 to 25 minutes, until the rim is deep gold and the pork has coloured and rendered its fat down into the bread.
7. Break an egg into the middle of each one, or beat both and pour them over the meat, and return to the oven for five minutes until just set.
8. Brush the rim with the last of the lard, cover with a cloth for a couple of minutes to soften the crust, and serve with pickled hot peppers.