LEPINJA (SERBIAN 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 Bread Yeast Bread Recipes Flat Bread Recipes
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
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Nasrin hazari Nasrin
[email protected]I can't wait to try this recipe!
Alizamalik
[email protected]This recipe is a keeper!
Amdad Shikdar
[email protected]Thanks for sharing this recipe!
Siwaya Solo
[email protected]I'm so glad I found this recipe! I've been looking for a good lepinja recipe for ages.
Deborah Bekee
[email protected]Overall, I thought this was a great recipe and I would definitely make it again.
Seeley Rustman
[email protected]The only thing I would change about this recipe is to add a little more salt. I found the bread to be a bit bland.
Dipa Katwal
[email protected]I found this recipe to be very easy to follow, even for a beginner baker.
Daniel Hoptman
[email protected]This lepinja is perfect for sandwiches, wraps, or just eating on its own with some butter and jam.
M R„ÄÖS M R„ÄÖS
[email protected]I love the flavor of the lepinja. It's slightly sour and tangy, with a hint of sweetness.
Kharel Lalmadi
[email protected]This recipe is a great way to introduce people to Serbian cuisine. It's a simple but delicious dish that everyone will enjoy.
Rameezali Rameezali
[email protected]I made this lepinja for a party and it was a huge hit! Everyone loved it.
Uzain Jani
[email protected]I love the simplicity of this recipe. With just a few ingredients, you can make a delicious and authentic Serbian flatbread.
faul rakib
[email protected]This is now my go-to recipe for lepinja. It's so easy to make and always turns out perfect.
omoregie helen
[email protected]This lepinja recipe was amazing! The bread turned out so soft and fluffy, with a crispy crust. It was the perfect accompaniment to our Serbian feast.