Previous Next

1 / 4

About this recipe

✨

Recipe highlight

Why you’ll love it

Golden outside, soft inside, smoky from the hot oven, and ready to soak up every drop of sauce, this Balkan flatbread belongs at the center of the table. 🫓

Ingredients

• Dough base 🌾
• 🌾 500 g bread flour or strong all-purpose flour (4 cups / 17.6 oz) gluten
• 💧 360 ml lukewarm water (1½ cups / 12 fl oz)
• 🍯 7 g sugar or honey (1 tsp / 0.25 oz)
• 🧂 10 g fine sea salt (1¾ tsp / 0.35 oz)
• 🦠 7 g instant yeast (2¼ tsp / 0.25 oz)
• 🫒 20 ml olive oil or sunflower oil (1 tbsp + 1 tsp / 0.68 fl oz)
• Shaping and finish ✨
• 🌾 30 g flour, for dusting (¼ cup / 1 oz) gluten
• 🌽 20 g fine semolina or cornmeal, for the tray (2 tbsp / 0.7 oz)
• 💧 15 ml water, for brushing (1 tbsp / 0.5 fl oz)
• 🧂 2 g coarse salt, optional (⅓ tsp / 0.07 oz)
• Serving 🥣
• 🧀 150 g kajmak, optional (⅔ cup / 5.3 oz)
• 🌶️ 120 g ajvar, optional (½ cup / 4.2 oz)
• 🥩 500 g grilled cevapi or grilled vegetables, optional (1.1 lb)

Preparation

• 1 Activate the yeast 🦠 In a large bowl, mix lukewarm water, sugar or honey, and yeast. Let it stand for 5 min until slightly foamy and alive.
• 2 Mix the dough 🌾 Add flour, salt, and oil. Mix with a spoon or dough hook for 3–4 min until a sticky, elastic dough forms. It should be softer than pizza dough and slightly tacky.
• 3 First rise 🛋 Cover the bowl and let the dough rise in a warm place for 1 h, until doubled and full of air bubbles.
• 4 Shape the lepinje 🫓 Dust the work surface lightly with flour. Divide the dough into 4 pieces. Shape each piece into a ball, then gently flatten into a round flatbread about 18 cm (7 in) wide.
• 5 Second rise ✨ Place the rounds on a tray dusted with semolina or cornmeal. Cover and rest for 25 min, until puffy and relaxed.
• 6 Make the classic pattern 🔪 Heat the oven to 250°C (480°F) with a baking stone, steel, or heavy tray inside. Brush each lepinja lightly with water. Use a sharp knife or scraper to press shallow crisscross lines into the top without cutting all the way through.
• 7 Bake hot and fast 🔥 Slide the lepinje onto the hot surface and bake for 8–10 min until puffed, golden, and lightly blistered. The bread should sound hollow when tapped.
• 8 Rest and serve 🧺 Wrap the hot lepinje in a clean towel for 5 min to soften the crust slightly. Serve warm with kajmak, ajvar, grilled cevapi, roasted vegetables, or saucy stews.

Timing details

Nutrition

Estimated values per serving.

Tips & variations

More from this category

Share & Print