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Lepinja (Balkan Flatbread) Recipe

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4.6 from 121 reviews

Lepinja is a traditional Balkan flatbread with a soft, tender crumb and slightly crispy crust. This recipe uses yeast for a light texture and involves a two-stage resting process to develop flavor. Perfect as a side or for sandwiches, it is baked at a high temperature to achieve an authentic golden crust.

Ingredients

Scale

Yeast Mixture

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

Dough

  • 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

  1. Activate Yeast: In a small bowl, sprinkle the active dry yeast over the lukewarm water. Stir briefly to combine and let it rest at room temperature until the mixture becomes frothy, about 5 to 10 minutes, signaling the yeast is active.
  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, sugar, and salt to evenly distribute the ingredients.
  3. Combine Dough: Gradually add the frothy yeast mixture, lukewarm milk, and oil to the dry ingredients. Mix until a dough begins to form. Adjust the dough by adding a bit more flour if too wet or a bit more water if too dry, aiming for a soft dough that is easy to handle.
  4. Knead Dough: On a lightly floured surface, knead the dough until it becomes soft and elastic, typically around 8-10 minutes. Then place the dough in a clean bowl, cover it, and let it rest at room temperature until it doubles in size, approximately 45 minutes to 1 hour.
  5. Second Rise: Punch down the dough to release air, cover it again, and let it rest for another 45 minutes to 1 hour to develop more flavor and texture.
  6. Prepare Oven and Pans: Preheat your oven to 480˚F (250˚C). Lightly grease two baking sheets with oil to prevent sticking.
  7. Shape Dough: On a lightly floured surface, divide the dough into 6 equal portions. Shape each into a smooth ball and place them seam-side down on a tray or surface. Cover and let rest for 10 minutes at room temperature to relax the gluten.
  8. Flatten and Rest Dough: Using your hands, gently press each ball into a flattened round disk. Transfer the disks to the prepared baking sheets, cover, and allow them to rest for another 15 minutes to puff slightly.
  9. Score Dough: Using the dull side of a knife, gently press lines across the top of each dough disk, creating a square or diamond pattern. This scoring helps control expansion and adds traditional decoration.
  10. Bake: Place the baking sheets in the preheated oven and bake the flatbreads until golden brown, about 8 to 12 minutes, watching closely to avoid burning.
  11. Finish and Keep Soft: Remove the Lepinja from the oven. Immediately sprinkle the tops with water and then wrap them in a clean towel to retain moisture and keep the bread soft.
  12. Storage: Lepinja is best enjoyed the day it’s baked but can be stored for a couple of days at room temperature in an airtight container once fully cooled.

Notes

  • Make sure the water and milk are lukewarm, not hot, to prevent killing the yeast.
  • Kneading by hand should take about 8-10 minutes; use a stand mixer with a dough hook for easier preparation.
  • Sprinkling water on freshly baked bread and wrapping in a towel is key to achieving soft crusts.
  • You can add herbs or garlic powder to the dough for extra flavor.
  • Use fresh yeast if available, adjusting quantities accordingly.
  • This bread is excellent for sandwiches, grilled meats, or soups.

Keywords: Lepinja, Balkan flatbread, yeast bread, soft flatbread, traditional bread

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