Best 3 Lepinje Pita Bread Bosnia Herzegovina Recipes
In the heart of Bosnia and Herzegovina lies a culinary gem that has captivated taste buds for generations: Lepinja, a traditional pita bread that embodies the essence of Balkan cuisine. This delectable flatbread, also known as Somun or Pogača, holds a special place in Bosnian gastronomy, often gracing tables during joyous occasions and everyday meals alike. Lepinja boasts a soft and airy texture, with a slightly crispy crust that yields to a tender crumb. Typically made with simple ingredients like flour, water, yeast, salt, and a touch of sugar, this versatile bread can be enjoyed on its own or paired with a variety of savory and sweet accompaniments. Whether you prefer it as a sandwich base, a dipping companion for spreads and dips, or simply as a delightful snack, Lepinja's charm lies in its versatility and ability to complement any meal. Discover the secrets behind this beloved Bosnian bread with a collection of authentic recipes that showcase its simplicity and deliciousness. Immerse yourself in the culinary heritage of Bosnia and Herzegovina as you embark on a journey to create your own perfect Lepinja.
Let's cook with our recipes!
LEPINJE (PITA BREAD) (BOSNIA HERZEGOVINA)
This recipe was featured on week 33 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bosnia Herzegovina is my 33rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Lepinje is a traditional Bosnian pita bread. I made mine to go with cevapi, a lamb/beef sausage.
Provided by GiddyUpGo
Categories Breads
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Proof the yeast with the sugar and about 1/2 cup of lukewarm water. Meanwhile, mix the dry ingredients in a large bowl.
- When the yeast is foamy, pour it into the flour with another 1/2 cup of water (approximately, stop when the dough is the right texture. You may need more or less water). Mix well. Your dough should be a little bit sticky.
- Turn out onto a floured surface and knead for five minutes. Shape into a ball and place in a large bowl greased with olive oil. Cover with plastic wrap and a towel, and let rise in a warm place for an hour or so, or until doubled in size.
- Put the dough back on the floured surface and punch down. Knead again for another minute, then divide into four balls. Brush with olive oil and let rest for 10 or 15 minutes.
- Roll the dough balls with a floured rolling pin until they are roughly the thickness of an extra-thick pizza crust.
- Transfer the dough to a greased baking sheet and brush with a bit more olive oil. Cover with plastic wrap and a towel and let rest for another half hour or so.
- Meanwhile, preheat your oven to 400 degrees. When the dough has rested remove the towel and plastic and put it in the oven.
- Bake for 10 minutes, then reduce the heat to 350 degrees and bake for another 5-10 minutes.
Nutrition Facts : Calories 239.7, Fat 0.8, SaturatedFat 0.1, Sodium 874.6, Carbohydrate 49.8, Fiber 2.4, Sugar 1.2, Protein 7.5
LEPINJA (BALKAN FLATBREAD)
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.
Provided by BigShotsMom
Categories Flat Bread
Time 2h50m
Yield 12
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- 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.
- Bake in the preheated oven until nicely browned and hollow sounding when thumped, 20 to 25 minutes.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 19.9 g, Cholesterol 0.2 mg, Fat 0.3 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.1 g, Sodium 196.2 mg, Sugar 1.2 g
CEVAPI (BOSNIA HERZEGOVINA)
This recipe was featured on week 33 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bosnia Herzegovina is my 33rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. These mini sausages are often sold as fast food by street vendors, and are served in pita bread with onions.
Provided by GiddyUpGo
Categories Meatballs
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt the lard or butter over medium heat. Add the onions and saute until translucent. During the last three minutes or so, add the garlic and keep stirring to prevent burning. Remove the onions and let cool.
- Mix the ground lamb with the ground beef. Add the onion/garlic mixture, egg white and paprika and mix well.
- Shape the meat into unappetizing looking little cylinders, which are the traditional shape. Cover with plastic wrap and refrigerate for at least one hour.
- Pan fry the cevapi in a little olive oil until nicely browned.
- To serve, cut the pita breads in half and make a pocket in each one. Stuff a few finely chopped onions inside the pita, then add the cevapi and top with a few more of the onions.
Nutrition Facts : Calories 442.8, Fat 16.4, SaturatedFat 6.8, Cholesterol 103.5, Sodium 450.2, Carbohydrate 35.4, Fiber 1.9, Sugar 1.5, Protein 36.8
Tips:
- Use high-quality ingredients: Freshly ground flour, active yeast, and pure water will give you the best results.
- Knead the dough properly: The dough should be smooth and elastic, and it should not stick to your hands.
- Let the dough rise in a warm place: This will help the yeast to activate and the dough to double in size.
- Roll out the dough thinly: The thinner the dough, the crispier the lepinja will be.
- Cook the lepinja over medium-high heat: This will help to create a crispy crust and a tender interior.
- Serve the lepinja warm: Lepinja is best enjoyed warm, right out of the oven.
Conclusion:
Lepinja is a delicious and versatile bread that can be enjoyed on its own or with a variety of toppings. It is a popular street food in Bosnia and Herzegovina, and it is also a staple in many homes. With its simple ingredients and easy-to-follow instructions, this recipe is a great way to make lepinja at home. So next time you are in the mood for a hearty and satisfying bread, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
