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Lepinja (Balkan Flatbread)

4

170 min

Lepinja (Balkan Flatbread)

Lepinja (Balkan Flatbread) Photo 1

Time

170 min

Serving

12 persons

Calories

96

Rating

4.00★ (30)

Cuisine

Author: Victoria Buriak
I had a Croatian coworker who would bake this anytime we had a celebration at work. I finally got her to share her recipe with me. I've had to tweak it quite a bit because some ingredients she doesn't measure and of those she does, she uses metrics.

Ingredients

  • active dry yeast: 1 pack (.25 ounce pack)
  • warm milk (110 to 115 degrees F): 2 Tbsp
  • warm water (110 to 115 degrees F): 1 cup
  • white sugar: 1 Tbsp
  • ⅓ cups all-purpose flour: 2 piece
  • salt: 1 tsp

Metric Conversion

Stages of cooking

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  1. Sprinkle the yeast over the warm milk in a small bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir the warm water and sugar into the yeast mixture.
    Lepinja (Balkan Flatbread) Photo 2
  2. Stir the flour and salt together in a separate bowl; add all but about 1/2 cup of the flour mixture to the yeast mixture; mix with your hands until a soft dough forms, adding the last of the flour mixture a little at a time until it clears the sides of the bowl. Cover the bowl with a light cloth and let the dough rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
    Lepinja (Balkan Flatbread) Photo 3
  3. Deflate, or 'punch down,' the dough and turn out onto a work surface lightly dusted with flour; knead for about 5 minutes. Return the dough to the bowl, cover again with a light cloth, and allow the dough to again rise until doubled in volume, about 30 minutes more.
    Lepinja (Balkan Flatbread) Photo 4
  4. Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
    Lepinja (Balkan Flatbread) Photo 5
  5. Deflate the dough and turn turn out onto a work surface lightly dusted with flour; knead lightly. Place the dough onto the prepared baking sheet; shape into an oval about 1/2-inch thick. Set aside to rise a third time for about 30 minutes.
    Lepinja (Balkan Flatbread) Photo 6
  6. Bake in the preheated oven until nicely browned and hollow sounding when thumped, 20 to 25 minutes.
    Lepinja (Balkan Flatbread) Photo 7

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