Description

Ingredients

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

Preparation

• 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.
• 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.
• First rise 🛋 Cover the bowl and let the dough rise in a warm place for 1 h, until doubled and full of air bubbles.
• 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.
• Second rise ✨ Place the rounds on a tray dusted with semolina or cornmeal. Cover and rest for 25 min, until puffy and relaxed.
• 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.
• 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.
• 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.

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