Lepinja (Balkan Flatbread)
- Prep Time: 90 minutes
- Cook Time: 10 minutes
- Total Time: 100 minutes
- Yield: 6 pieces
- Difficulty: 2 (1 - 5)
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Allergens: Gluten
- Categories: Breads European
Lepinja is a soft, pillowy flatbread popular throughout the Balkan region. With its airy interior and slightly crisp exterior, this versatile bread is perfect for sandwiches, particularly with grilled meats like ćevapi, or simply enjoyed warm with butter or ajvar. The distinctive cross-hatch pattern on top not only creates an attractive appearance but also helps the bread rise evenly during baking.
Instructions
- In a large bowl, combine the bread flour with instant yeast, sugar and salt. Create a well in the center and add the lukewarm water (around 35°C/95°F) and olive oil.
- Mix quickly to combine, then leave the dough to rest for 10 minutes. After that, knead the dough for 5 minutes until it becomes elastic.
- Cover the bowl with a kitchen towel or plastic wrap and let the dough rise for 45-60 minutes, or until doubled in volume.
- Generously flour your work surface. Place the risen dough on the floured surface and quickly shape it into a long log.
- Cut the dough into 6 equal pieces. Shape each piece into a ball and place back on the work surface.
- Cover with a kitchen towel and let rest for 10 minutes.
- Stretch each ball into a flatbread circle approximately 15 cm (6 inches) in diameter.
- Transfer each shaped lepinja to a lightly floured baking sheet. Let them rest for another 10-15 minutes to rise slightly.
- Using the back (dull side) of a knife, create a diamond or cross-hatch pattern on top of each lepinja.
- Preheat the oven to 250°C (480°F).
- Place the baking sheet with lepinjas in the hot oven on the middle rack. Do not line with parchment paper.
- Bake for 8-10 minutes at 250°C until golden brown on the outside and soft inside.
- Remove the baked lepinjas and transfer them to a cooling rack. Lightly spray or sprinkle with water and cover with a clean kitchen towel.
- Serve warm or at room temperature.
Notes
- The water temperature is crucial - it should be lukewarm (around 35°C/95°F), not hot, as excessive heat can kill the yeast.
- If you have a pizza stone or pizza oven, you can bake the lepinjas directly on it for an even better crust.
- The cross-hatch pattern isn't just decorative - it helps the bread rise evenly and creates the signature texture.
- For extra flavor, you can brush the lepinjas with olive oil or melted butter immediately after baking.
- Lepinja is traditionally served with grilled meats like ćevapi, but also works wonderfully as a sandwich bread.
- To reheat leftover lepinja, lightly sprinkle with water and warm in the oven for a few minutes.
- For an authentic experience, serve with ajvar (red pepper spread) or kajmak (dairy spread similar to clotted cream).