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Lepinja (Balkan Flatbread) Recipe

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4.1 from 13 reviews

Lepinja is a soft and fluffy Balkan flatbread made with yeast, perfect for serving alongside ćevapi or other grilled meats. This traditional bread features a delicate crumb and a slightly chewy texture with a beautiful square or diamond pattern pressed on the surface before baking. It requires some resting and proofing time to develop its airy structure and comes out golden and tender from a hot oven.

Ingredients

Yeast Mixture

  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 3/4 cup (180 milliliters) lukewarm water (105-115˚F / 40-46˚C)

Dry Ingredients

  • 4 cups (500 grams) all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt

Wet Ingredients

  • 3/4 cup (180 milliliters) lukewarm milk (105-115˚F / 40-46˚C)
  • 2 tablespoons (30 milliliters) sunflower or vegetable oil

Instructions

  1. Activate the Yeast: In a small bowl, sprinkle the active dry yeast over the lukewarm water. Stir gently to combine and let it sit at room temperature until frothy, about 5-10 minutes. This ensures the yeast is alive and ready to ferment.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook or a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt to evenly distribute the ingredients.
  3. Combine Wet and Dry Ingredients: Slowly add the frothy yeast mixture, lukewarm milk, and oil to the flour mixture. Mix until a dough forms. Adjust the dough consistency with additional flour if too wet, or water if too dry, aiming for a soft but manageable dough.
  4. Knead the Dough: Transfer the dough onto a lightly floured surface and knead by hand until it becomes soft and elastic, roughly 8-10 minutes. Proper kneading develops gluten and ensures a good structure.
  5. First Rise: Place the kneaded dough into a lightly oiled bowl, cover it, and let it rest at room temperature until doubled in size, about 45 minutes to 1 hour.
  6. Punch Down and Second Rise: Gently deflate the risen dough by punching it down. Cover again and let it rest for another 45 minutes to 1 hour to further develop flavor and texture.
  7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to a high temperature of 480˚F (250˚C). Lightly grease two baking sheets with oil to prevent sticking.
  8. Shape the Lepinja: On a floured surface, divide the rested dough into six equal portions. Form each into a smooth ball, seam side down. Cover and let rest for 10 minutes to relax the dough.
  9. Flatten and Proof: Press each dough ball down with your hands into a flattened round disc shape. Place the discs onto the prepared baking sheets, cover, and allow to rest for 15 minutes for the final proofing.
  10. Score the Dough: Using the dull side of a knife, gently press lines across the discs to create a square or diamond pattern on the dough surface. This decorative touch also promotes even baking.
  11. Bake: Bake the flatbreads in the preheated oven for 8-12 minutes, or until they turn golden brown and puff up slightly.
  12. Finish and Store: Remove the lepinja from the oven, immediately sprinkle the tops with a little water, and wrap them in a clean towel to keep the bread soft. Best enjoyed fresh, they can be stored cooled in an airtight container at room temperature for up to two days.

Notes

  • Use lukewarm temperatures for water and milk to activate the yeast without killing it.
  • If you do not have a stand mixer, you can mix and knead the dough entirely by hand.
  • Resting times are important for gluten development and flavor enhancement; do not rush the rising stages.
  • Sprinkling water on the bread after baking and wrapping it in a towel helps maintain softness by trapping steam.
  • Serve lepinja with grilled meats, cheeses, or as a sandwich bread for traditional Balkan meals.

Find it online: https://recipeplenty.com/lepinja-balkan-flatbread-recipe/