Description
Lepinja is a soft, airy Balkan flatbread with a light crust and fluffy interior. Traditionally served warm and slightly puffed, it’s perfect for stuffing with grilled meats like ćevapi or enjoying with spreads and dips. This yeast-based bread is simple to prepare and bakes up beautifully golden.
Ingredients
Scale
2 1/4 teaspoons (7 grams) active dry yeast
3/4 cup (180 milliliters) lukewarm water (105–115°F / 40–46°C)
4 cups (500 grams) all-purpose flour
1 teaspoon granulated sugar
1 teaspoon salt
3/4 cup (180 milliliters) lukewarm milk (105–115°F / 40–46°C)
2 tablespoons (30 milliliters) sunflower or vegetable oil
Instructions
- In a small bowl, dissolve the yeast in the lukewarm water. Let it sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine the flour, sugar, and salt.
- Add the yeast mixture, lukewarm milk, and oil to the flour. Mix until a soft dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1 1/2 hours, or until doubled in size.
- Punch down the dough and divide it into 4 equal portions. Shape each into a ball and let rest for 15 minutes.
- Flatten each ball into a round about 6–7 inches wide and place on a parchment-lined baking sheet. Cover and let rise for another 20–30 minutes.
- Preheat the oven to 425°F (220°C).
- Gently press dimples into the surface of each round with your fingertips.
- Bake for 10–15 minutes, or until puffed and lightly golden.
- Remove from the oven and cover with a clean kitchen towel for a few minutes to keep them soft. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: read / Side Dish
- Cuisine: Balkan
Nutrition
- Calories: Approximately 320 kcal per flatbread