Lepinja (Serbian Flatbread)
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Description
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
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons warm milk (110 to 115 degrees F)
- 1 cup warm water (110 to 115 degrees F)
- 1 tablespoon white sugar
- 2 ⅓ cups all-purpose flour
- 1 teaspoon salt
Directions
- 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.
- 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.
- 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.
- 4. Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- 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.
- 6. Bake in the preheated oven until nicely browned and hollow sounding when thumped, 20 to 25 minutes.
Nutrition Facts
serving: 1 loaf
calories: 95.5 kcal
carbohydrates: 19.9 g
protein: 2.8 g
saturated fat: 0.1 g
cholesterol: 0.2 mg
sodium: 196.2 mg
fiber: 0.8 g
sugar: 1.2 g
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