Lepinja Bread | Croatian Flatbread, is a crusty bread with a lovely crumb that is perfect to be served with any dish.
It is a great bread to soak up any flavor that we serve it with.
Baking, Flatbread, Street Food
Baking, balkans flatbread, Croatian flatbread, flatbread, Street food
Bread Flour - 3 cups
Active Dry yeast - 1 1/2 tsp
Sugar - 1 TBSP
Milk - 1/3 cup
Warm water - 1 cupmay need more or less
Salt - 1 1/4 tsp
Making the Dough -
In a small bowl, add the warm milk along with sugar and yeast. Mix well and let the mixture proof for about 10 minutes. At the end of 10 minutes, the mixture will appear frothy and bubbly.
In a large bowl or the bowl of your mixer, add the yeast mixture, 1/2 cup of warm water and salt. Add the flour and start kneading.
Add more water to make a very soft dough. The dough will be quite sticky. Knead the dough for 6 to 8 minutes and then let it rise for about an hour or until doubled in volume. I love using the proof setting in my oven to rise the dough.
Once the dough has risen, bring it out and punch it down gently. Now using the stand mixer or your hands knead the dough for coupe of more minutes and then let it rise again until doubled in volume. This time it took me only about 45 minutes for the dough to rise.
Shaping and Baking the Lepinja -
Once the dough has risen for the second time, place the dough on a heavily floured surface.
Using well floured hands, divide the dough into 6 equal pieces.
Line a baking sheet with parchment paper.
Make a ball out of each piece of dough and Place it on the prepared sheet.
Press down on each ball to flatten it and let the dough rise again for 20 to 30 minutes or until slightly puffy.
In the meantime, preheat the oven to 550 F. Place a tray filled with water in the bottom most shelf of the oven when it is preheating.
Once the dough has risen for the 3rd time, place it in the oven for 6 to 7 minutes or until the Lepinja bread is golden brown.
Remove from the oven and place it on a cooling rack to cool completely.