Lepinja (Balkan Flatbread)
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5
6 reviews
Excellent
Lepinja (Balkan Flatbread)
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A recipe for Lepinja (Balkan Flatbread)! This soft and fluffy yeast-based bread is perfect for pairing with ćevapi.
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Ingredients
- 2 1/4 teaspoons active dry yeast
- 3/4 cup water 105-115˚F (40-46˚C, lukewarm, 180 milliliters
- 4 cups all-purpose flour 500 grams
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 3/4 cup milk 105-115˚F (40-46˚C, lukewarm, 180 milliliters
- 2 tablespoons sunflower oil or vegetable oil, 30 milliliters
Instructions
- In a small bowl, sprinkle the yeast over the lukewarm water. Stir briefly to combine, then allow to rest at room temperature until frothy, 5-10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, whisk together the flour, sugar, and salt.
- Slowly mix in the frothy yeast and water mixture, milk, and oil to bring together a dough. If too wet, add a little more flour until just soft enough to handle (do not add too much). If too dry, add a little more water at a time.
- On a lightly floured surface, knead the dough until soft and elastic. Place in a bowl, cover, and allow to rest at room temperature until doubled, about 45 minutes to 1 hour.
- Punch down the dough, then cover and allow to rest again for 45 minutes to 1 hour.
- Preheat oven to 480˚F (250˚C). Grease 2 baking sheets lightly with oil.
- On a lightly floured surface, divide the dough into 6 equal pieces. Form each piece into a smooth ball, seam side down. Cover and allow to rest at room temperature for 10 minutes.
- Using your hands, press each ball down into a flattened round disc. Transfer to the prepared baking sheets and cover. Allow to rest for another 15 minutes.
- Using the spine (dull side) of a knife, press lines across the disc-shaped dough to form a square or diamond pattern on top.
- Bake in the preheated oven until golden, 8-12 minutes.
- Remove from the oven. Immediately sprinkle the tops with water and wrap in a towel. This will keep the bread soft.
- The Lepinje are best the day they are baked, but will last a couple of days at room temperature in an airtight container (after cooling).
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User Reviews
Overall Rating
5
6 reviews
Excellent
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