Name: Lepinja (Balkan Flatbread) Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 3 h
Cuisine: Balkan
Ingredients: 2 1/4 teaspoons (7 grams) active dry yeast; 3/4 cup (180 milliliters) lukewarm water (105-115˚F / 40-46˚C); 4 cups (500 grams) all-purpose flour; 1 teaspoon granulated sugar; 1 teaspoon salt; 3/4 cup (180 milliliters) lukewarm milk (105-115˚F / 40-46˚C); 2 tablespoons (30 milliliters) sunflower or vegetable oil

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Introduction

Lepinja is a soft and fluffy Balkan flatbread beloved for its light texture and subtle flavor. Perfect for sandwiches or accompanying savory dishes, this bread is a delightful homemade treat that requires a bit of patience but promises great results.

A close-up view of a round, golden-brown bread with a shiny crust, featuring a distinct grid pattern of slightly raised squares on its surface. The bread is placed inside a wicker basket lined with a white cloth that has thin, dark blue stripes. Several other round breads with a softer, less defined texture are stacked closely behind the bread with the grid pattern. The basket rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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

1 teaspoon salt
3/4 cup (180 milliliters) lukewarm milk (105-115˚F / 40-46˚C)

2 tablespoons (30 milliliters) sunflower or vegetable oil

Instructions

Step 1: In a small bowl, sprinkle the yeast over the lukewarm water. Stir briefly to combine, then allow to rest at room temperature until frothy, about 5-10 minutes.
Step 2: In the bowl of a stand mixer fitted with a dough hook or in a large bowl, whisk together the flour, sugar, and salt.

Step 3: Slowly mix in the frothy yeast and water mixture, lukewarm milk, and oil until the dough comes together. Adjust consistency by adding more flour if too wet or a little water if too dry, aiming for a soft dough that’s easy to handle.
Step 4: Turn the dough onto a lightly floured surface and knead until soft and elastic. Place it in a bowl, cover, and let it rise at room temperature until doubled in size, about 45 minutes to 1 hour.
Step 5: Punch down the dough, cover again, and let it rest for another 45 minutes to 1 hour.

Step 6: Preheat your oven to 480˚F (250˚C). Lightly grease two baking sheets with oil.
Step 7: On a lightly floured surface, divide the dough into 6 equal pieces. Shape each piece into a smooth ball with the seam side down. Cover and let rest for 10 minutes at room temperature.
Step 8: Use your hands to flatten each ball into a round disc. Transfer them to the prepared baking sheets, cover, and allow to rest for another 15 minutes.

Step 9: Using the dull side of a knife (the spine), gently press lines across each disc, creating a square or diamond pattern on top.
Step 10: Bake in the preheated oven for 8-12 minutes, until the flatbreads are golden and puffed.
Step 11: Remove from the oven, immediately sprinkle tops with water, and wrap the bread in a towel to keep it soft.

Tips & Variations

For a richer flavor, substitute half of the milk with yogurt or buttermilk.
If you don’t have sunflower oil, vegetable or light olive oil are good alternatives.
Try brushing the tops with melted butter immediately after baking for a softer crust.

Adding a teaspoon of dried herbs like oregano or thyme to the dough can add an aromatic twist.

Storage

Store cooled Lepinja in an airtight container at room temperature for up to 2 days. To refresh, warm in a low oven or wrapped in foil before serving. This flatbread is best enjoyed fresh on the day it is baked for optimal softness.

How to Serve

The image shows two pieces of flat white bread, cut and filled with dark brown grilled meat chunks that have a slightly crispy texture, placed on a wooden round board. To the side of the bread, there is a small pile of finely chopped white onions. Behind the onions, there are two small white ramekins, one filled with bright red sauce and the other with white sauce. In the background, there is a wicker basket lined with a blue and white striped cloth, containing more flat bread. All of this is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Lepinja without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface. It will take a bit more effort but works just as well.

Can I freeze Lepinja?

Absolutely. Once fully cooled, wrap the flatbreads tightly in plastic wrap or foil, place in a freezer bag, and freeze for up to 1 month. Thaw at room temperature and warm before serving.