ReceptnaptárLepinja (Serbian yeasted flatbread)
Lepinja is the indispensable companion of Serbian grilled food: a soft, flat, yeasted bread served with ćevapčići and pljeskavica. It needs few ingredients, two risings and a hot oven. It is best fresh and warm, and it soaks up the juices of grilled meats. It is easy to make at home, though it does take time.
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Ingredients
Method
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- Mix the sugar, salt and yeast into the warm milk, and let stand for a few minutes until it foams.
- Pour the yeast mixture into the flour.
- Add the warm water, and knead the dough until it no longer sticks to your fingers.
- Cover the dough with a kitchen towel and let it rise in a warm place until doubled.
- Knead it again, and let it rise once more.
- Knead it briefly once more and sprinkle with a little flour.
- Shape it in a greased pan to about 1.5 cm thick, and let rest for half an hour.
- Bake in a 200°C (400°F) oven until golden and a toothpick inserted comes out dry.
Source: Wikibooks Cookbook – Serbian Flatbread (Lepinja) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Warm the milk and water only to lukewarm, because hot liquid kills the yeast.
- The two risings cannot be skipped, because they give lepinja its airy, soft crumb.
- Always preheat the oven, because the dough only rises nicely in a hot oven.
Frequently asked questions
How can it be reheated?
In a dry pan or on the grill, half a minute per side. Sprinkled with a drop of water, it regains its softness.
Can it be frozen?
Yes, cooled and wrapped in foil, for 2-3 months. After thawing, refresh it in the oven or in a pan.
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More south slavic ideas
- Balkan spiced meat patty with onion (pljeskavica)
- Balkan aubergine bake (musaka)
- Balkan fish soup
- Marinated meat skewers (ražnjići)
- Baked sauerkraut with duck (podvarak)
- Courgettes stuffed with spiced mince (punjene tikvice)
- Grilled trout with Balkan spices
- Bosnian pot (bosanski lonac)
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