Description
Croatian Lepinja Bread is a soft, slightly puffy flatbread with a perfect balance of chewy texture and golden, crispy edges. Traditionally served with grilled meats, this bread is also great for making sandwiches, wraps, or dipping into sauces. It’s incredibly easy to make, and the light, airy crumb pairs wonderfully with various dishes.
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 1 tablespoon instant yeast
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
- 1 1/2 cups warm water (around 110°F/43°C)
- 1 teaspoon sugar
Instructions
- In a small bowl, combine warm water, sugar, and instant yeast. Stir until the yeast dissolves and let sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil to the dry ingredients.
- Stir to combine until the dough begins to form, then knead for 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- Cover the dough with a clean cloth or plastic wrap and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat your oven to 475°F (245°C). Place a baking stone or baking sheet in the oven to preheat as well, if possible.
- Once the dough has risen, punch it down to release the air. Divide it into 8 equal portions and shape each into a ball. Then, flatten each ball into a thick disc, about 1/2 inch thick.
- Place the discs onto a parchment-lined or floured baking sheet and cover with a cloth. Let them rise for an additional 15-20 minutes.
- Using a sharp knife or a dough scraper, make a few shallow cuts on top of each disc to allow for expansion during baking.
- Bake the lepinja bread in the preheated oven for about 12-15 minutes or until golden brown and puffed up. If using a baking stone, place the bread directly onto the stone for a crispier crust.
- Remove from the oven and let cool slightly before serving. Optionally, brush the tops with a little olive oil for extra flavor and shine.
Notes
- For a more traditional touch, serve the lepinja warm with grilled meats like ćevapi, or use it as a pita substitute for wraps and sandwiches.
- If you don’t have a baking stone, a regular baking sheet works perfectly, but the stone gives a crispier texture to the bottom of the bread.
- This bread can be stored in an airtight container at room temperature for 2-3 days or frozen for up to 1 month. Reheat in the oven or on a skillet for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Croatian
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg