SERBIAN FLATBREAD (LEPINJA)

Steps:

• 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 95ºF (27 to 35º 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 400ºF (200º 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. Review: 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 - 4 min per side, depending on how hot the grill is) and in oven (broiling at 500+ nearly as briefly) in winter. I roll it a little flatter -1/4 inch and it makes the most amazing, magazine photo-worthy pizzas, wraps, pita sandwiches etc. and I look amazing instead of poor!