Description
Learn how to make traditional Croatian Lepinja Bread with this easy recipe. These round flatbreads are perfect for serving with grilled meats or as a sandwich bread.
Ingredients
Scale
Dough:
- 4 cups all-purpose flour
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 1/2 cups warm water (110°F/45°C)
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 tablespoons olive oil
Instructions
- Dissolve Yeast: In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 to 10 minutes until foamy.
- Mix Dough: In a large bowl, whisk together the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a soft dough forms.
- Knead Dough: Knead on a lightly floured surface for about 8 to 10 minutes, or until smooth and elastic.
- Rise: Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Shape and Rest: Punch down the dough and divide into 6 equal pieces. Shape each into a round flat disc about 1/2 inch thick. Let rest for 15 minutes.
- Bake: Preheat the oven to 475°F (245°C) with a baking stone or sheet inside. Transfer the bread rounds to the hot surface and bake for 7 to 10 minutes, or until puffed and golden.
- Serve: Cool slightly before serving.
Notes
- Lepinja is traditionally served warm with grilled meats or used as a sandwich bread.
- For extra flavor, brush the tops lightly with olive oil before baking.
- Best enjoyed the same day, but can be frozen and reheated.
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Croatian, Balkan
Nutrition
- Serving Size: 1 bread
- Calories: 240
- Sugar: 1 g
- Sodium: 390 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg
