Lepinja (Serbian Flatbread)

Lepinja (Serbian Flatbread)

16
BigShotsMom 100

"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

2 h 50 m {{adjustedServings}} servings 95 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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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.
  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.
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Reviews

16
  1. 17 Ratings

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Let me start with saying I've never tried this recipe, but being Croatian and growing up with this food, I can maybe offer an insight in why some people had issues with it. Lepinja is a traditio...

We loved this. I used my bread machine & after second rising I punched it down & rolled it into a big rectangle, like you would for pizza dough. I let it rise about 45 minutes & baked as directe...

I'm the submitter and I want to clarify the baked loaf is somewhere between a pita and a focaccia. It is fluffier than pita, but you should be able to open a pocket. My friend served it stuffe...