Croatian Lepinja Bread Recipe
Golden, fluffy, and with just the right chew, Croatian Lepinja Bread is a true Balkan treasure that will transport you straight to a bustling Croatian bakery. This flatbread is famed for its pillowy interior and crispy, lightly blistered crust, making it the ultimate partner for grilled meats, spreads, and even simple butter. If you’ve never tried making bread at home, this recipe is a joyful introduction—no fancy equipment, just a few classic ingredients and a touch of patience. Each bite of Croatian Lepinja Bread is a warm invitation to gather, share, and savor the simplicity of homemade bread.
Ingredients You’ll Need
Making Croatian Lepinja Bread at home is delightfully simple, thanks to a handful of essential ingredients that each play a starring role. From the earthy richness of olive oil to the subtle tang of yogurt, every item in this recipe brings something special to the table.
- All-purpose flour: The foundation of our flatbread, providing just the right structure and softness for that irresistible, fluffy texture.
- Active dry yeast: This gives the bread its beautiful rise and airy pockets, so don’t skip the activation step!
- Warm water (110°F / 45°C): Ensures the yeast wakes up and works its magic—too hot or too cold and the rise won’t be the same.
- Plain yogurt (room temperature): Adds a subtle tang and helps keep the bread moist and tender.
- Olive oil: Lends richness to the dough and a hint of Mediterranean flavor you’ll notice in every bite.
- Sugar: Just a teaspoon to feed the yeast and encourage a gentle sweetness in the final loaf.
- Salt: Essential for flavor, it balances and highlights the other ingredients.
- Extra flour for dusting: Keeps things from sticking as you knead and shape the dough—your countertop’s best friend.
- Olive oil for brushing (optional): A quick brush after baking adds a beautiful sheen and extra flavor, but it’s totally up to you.
How to Make Croatian Lepinja Bread
Step 1: Activate the Yeast
Start by dissolving the active dry yeast and sugar in the warm water. Give it a gentle stir and let it sit for 5 to 10 minutes until it becomes foamy on top. This step ensures your Croatian Lepinja Bread will have that signature airy texture, as the bubbles mean your yeast is alive and ready to work its magic.
Step 2: Make the Dough
In a large mixing bowl, combine the flour and salt. Pour in the activated yeast mixture, add the room temperature yogurt, and drizzle in the olive oil. Mix everything together until a soft, slightly sticky dough forms. Don’t worry if it looks a bit shaggy at first; it will come together as you knead.
Step 3: Knead Until Smooth
Transfer the dough onto a floured surface and knead for about 8 to 10 minutes. You’re looking for a smooth, elastic texture that bounces back when pressed. A little extra flour on your hands and countertop will keep things manageable, but try not to add too much—Croatian Lepinja Bread is best when the dough stays slightly tacky.
Step 4: First Rise
Place the kneaded dough in a lightly oiled bowl, turning it once so all sides are coated. Cover with a damp cloth or plastic wrap, and let it rise in a warm place for about an hour, or until it’s doubled in size. This rise is key for flavor and that lovely open crumb.
Step 5: Shape the Bread
Punch down the risen dough to release any air. Divide it into 4 to 6 equal pieces, depending on how large you want your flatbreads. Shape each piece into a ball, then gently flatten into a disk about half an inch thick. Place the shaped rounds on a floured surface or parchment-lined baking sheet, cover, and let them rise again for 20 to 30 minutes. This second proof gives the bread its signature puff.
Step 6: Bake to Perfection
While the dough rounds are rising, preheat your oven to 475°F (245°C), placing a baking stone or heavy baking sheet inside to get piping hot. When ready, carefully transfer the dough disks onto the hot surface. Bake for 7 to 10 minutes, until the flatbreads are puffed and lightly golden. For an extra touch, brush them with olive oil as soon as they come out of the oven. Allow to cool slightly before serving so the steam settles and the crumb sets.
How to Serve Croatian Lepinja Bread
Garnishes
Give your Croatian Lepinja Bread a finishing touch with a sprinkle of flaky sea salt, a brush of olive oil, or even a dusting of fresh herbs like parsley or oregano. These little extras can elevate the bread and add an aromatic pop to each bite.
Side Dishes
Traditionally, Croatian Lepinja Bread is served alongside grilled meats like ćevapi or pljeskavica, but it’s equally wonderful with hearty stews, fresh salads, or a spread of soft cheeses and ajvar. Its neutral flavor and fluffy texture make it a perfect companion for soaking up sauces or scooping up dips.
Creative Ways to Present
Slice your Croatian Lepinja Bread horizontally and stuff it with your favorite sandwich fillings for a homemade Balkan sandwich. Or tear it into pieces and serve it as part of a mezze platter with hummus, roasted vegetables, and olives. For breakfast, try topping it with a poached egg, fresh tomatoes, and feta for a Mediterranean twist.
Make Ahead and Storage
Storing Leftovers
If you have leftover Croatian Lepinja Bread, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to two days, but is always best enjoyed warm and on the day it’s baked.
Freezing
Croatian Lepinja Bread freezes beautifully! Allow the bread to cool completely, then wrap each flatbread individually in plastic wrap and place them in a zip-top freezer bag. They’ll keep well for up to two months.
Reheating
To revive that fresh-baked softness, sprinkle the bread lightly with water and warm it in a preheated oven at 350°F (175°C) for 5 to 7 minutes. Frozen Lepinja can go straight into the oven—just add a couple of extra minutes. You can also use a toaster or a dry skillet for quick reheating.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! You can substitute instant yeast for active dry yeast in equal amounts. Just mix it directly with the flour—no need to activate it in water first, though you may notice a slightly quicker rise.
What if I don’t have a baking stone?
No worries! A heavy baking sheet that’s preheated in the oven works just as well. The key is getting the surface hot so the Croatian Lepinja Bread puffs up beautifully when it hits the heat.
Can I make this bread vegan?
Yes, simply swap the plain yogurt for a plant-based alternative such as coconut or soy yogurt. The bread will still be soft, fluffy, and delicious.
Why is my dough too sticky to handle?
It’s normal for the dough to be a bit sticky—that’s what helps Lepinja stay moist and fluffy! If it’s too difficult to work with, lightly flour your hands and the work surface, but avoid adding too much extra flour.
Is it possible to make smaller or larger flatbreads?
Definitely! You can divide the dough into as many or as few pieces as you like, just keep in mind that smaller rounds will bake a bit faster and larger ones might need an extra minute or two in the oven.
Final Thoughts
There’s something magical about pulling a tray of Croatian Lepinja Bread from your oven—the aroma, the golden crust, the anticipation of that first bite. Whether you’re new to bread baking or a seasoned pro, this recipe is sure to become a favorite. Give it a try and let the flavors of Croatia bring a bit of warmth and tradition right into your kitchen!
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Croatian Lepinja Bread Recipe
- Total Time: 1 hour 40 minutes
- Yield: 4–6 flatbreads 1x
- Diet: Vegetarian
Description
Croatian Lepinja Bread is a soft, fluffy flatbread traditional to the Balkan region, perfect for serving with grilled meats such as ćevapi or used as a versatile sandwich bread. This recipe yields warm, lightly golden flatbreads with a tender crumb and delicious homemade flavor.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
Wet Ingredients
- 1 1/4 cups warm water (110°F / 45°C)
- 1/2 cup plain yogurt (room temperature)
- 2 tablespoons olive oil
Additional
- Extra flour for dusting
- Olive oil for brushing (optional)
Instructions
- Activate the Yeast: In a small bowl, dissolve the active dry yeast and sugar in warm water (110°F / 45°C). Let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix the Dough: In a large mixing bowl, combine flour and salt. Add the foamy yeast mixture, plain yogurt, and olive oil. Stir until a soft, slightly sticky dough forms, combining all ingredients thoroughly.
- Knead the Dough: Transfer the dough to a floured surface and knead for 8–10 minutes until it becomes smooth and elastic, developing gluten and improving texture.
- First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm area for about 1 hour, or until it doubles in size.
- Shape the Flatbreads: Punch down the risen dough to release air. Divide it into 4 to 6 equal portions. Shape each portion into a ball, then gently flatten each into a disk approximately 1/2 inch thick.
- Second Rise: Place the shaped dough rounds on a floured surface or a parchment-lined baking sheet. Cover and allow them to rise again for 20–30 minutes until slightly puffy.
- Preheat Oven: While the dough undergoes its second rise, preheat the oven to 475°F (245°C) with a baking stone or heavy baking sheet inside to heat thoroughly.
- Bake the Bread: Carefully transfer the dough rounds onto the preheated baking stone or sheet. Bake for 7–10 minutes, or until the flatbreads are puffed and exhibit a light golden color on top.
- Optional Olive Oil Brushing: Upon removal from the oven, brush the hot lepinja lightly with olive oil for a glossy finish and added flavor.
- Cool and Serve: Allow the bread to cool slightly before serving. Lepinja is best enjoyed warm and fresh, ideal with grilled meats or for sandwiches.
Notes
- Lepinja is best served warm and fresh for optimal softness and flavor.
- Traditionally paired with grilled meats like ćevapi but can also be used for sandwiches or as a dipping bread.
- For extra softness, wrap warm lepinja in a clean kitchen towel after baking to retain moisture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: Croatian, Balkan
Nutrition
- Serving Size: 1 flatbread
- Calories: 280
- Sugar: 2g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 2mg
