Lepinja (Serbian Flatbread)

Lepinja (Serbian Flatbread)

BigShotsMom 114

"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."


2 h 50 m servings 95 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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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  • Prep

  • Cook

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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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  1. 18 Ratings


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...

I am Croatian, and this is peaty much same recipe my grandmother use to make, but like your frien she never mesured anything. Hope where you live there are Croatian food stores, because here in ...

We have been out of work for a while, and I make this nearly every week - out back on the grill in summer (between 1 and 4 min per side, depending on how hot the grill is) and in the oven (broil...

If it was supposed to split like a pita-I did something wrong... mine did not split- at all. BUT that wasn't what I was looking for anyhow. :D It was flat yet had some fluffiness. Much like a ...

Fantastic! I used bread flour and it turned out fantastic (although probably a bit chewier than intended), and added a pinch of savory, as I intended to make a gyro-style burgers.

very goood, and similar to baking bread.

MMmmm, I am typing this with my mouthful of bread. Really delicious. Makes a nice chewy crust. I did find I needed more flour before the first rise to get the dough to clear the sides of the bow...