Balkan Lepinja Recipe
The origins of leavened bread trace back to ancient Egypt around 3,000 BC. Egyptians discovered that mixing flour with water from the Nile would create a naturally fermented dough due to fermentation agents found in the silt-filled river water. Flatbreads are among the earliest processed foods, with evidence of their preparation found in ancient Egypt, Mesopotamia, and the Indus Valley.Lepinja is a type of Balkan flatbread made simply with salt, flour, and water. Commonly served with minced meat (cevapi), it is popular in Balkan countries such as Serbia, Bosnia, Croatia, and Slovenia.
Ingredients
- Flour - 8 cups
- Active dry yeast - 5 tsp
- Sugar - 2 tsp
- Salt - 2 tsp
- Warm milk - 1 ¼ cup
- Warm water - 1 cup
- Baking powder - 2 tsp
Instructions
- Begin by taking a mixing bowl and adding all the dry ingredients except salt. Mix all the ingredients well. Now, take the hook accessory and knead at medium speed. While kneading, slowly add milk and water.
- After a minute or two, add salt.
- Next, knead for another 5 minutes at low speed. Once done, knead again for 3 minutes at medium speed. Make sure to keep kneading until the dough gets a tad gluey.
- It’s time to take the prepared dough and transfer it to a large container. Place a lid on top and allow it to expand in a warm place until it is double in size. This should take you about 45 minutes.
- Now, on a working surface, spread a little bit of flour and start working the dough using the palms of your hands. Do it for a few minutes, then transfer it onto the large container. Place a lid on top and allow it to expand in a warm place. This should take you another 45 minutes.
- Separate the dough into pieces of about 230g. Start working on every dough piece on a floured surface using your palms again. Once done, shape them into balls and let them expand for 10 minutes.
- Use your palm and flatten every piece of dough. If needed, you can also level it is using a roll pin but remember to not use much pressure. Cut slits in every flattened dough piece and transfer it to a baking sheet. Keep in mind to line it with parchment paper first. Keep aside for about 20 minutes.
- Preheat the oven to 210C. Allow the bread to bake for about 5 to 7 minutes. After 7 minutes, decrease the temperature to 150C, and bake for another 10-12 minutes.
- Remove the prepared bread from the oven, cover the loaves with a cloth, and allow them to cool for 10 minutes so the crust becomes a little soft.
Nutrition
Calories: 649kcalCarbohydrates: 133gProtein: 20gFat: 3gSaturated Fat: 1gCholesterol: 4mgSodium: 968mgFiber: 5gSugar: 4g
Tried this recipe?Let us know how it was!