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
Scale
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
