Description
Croatian Lepinja Bread is a soft, pillowy flatbread with a slightly crisp crust, perfect for sandwiches or dipping. This traditional Balkan bread is baked at high heat for a quick rise and signature texture.
Ingredients
Scale
- 6 cups sifted bread flour
- 1 packet dry active yeast (2 1/4 teaspoons)
- 2 tablespoons granulated sugar
- 1/3 cup whole milk, lukewarm
- 2 1/3 cups water, lukewarm
- 2 1/2 teaspoons salt
Instructions
- Preheat oven to the lowest temperature setting (160–175°F) and move the rack to the lowest position.
- Warm milk slightly, mix with sugar in a stand mixer bowl, then sprinkle yeast on top.
- Let yeast foam for 5–10 minutes, then add salt and lukewarm water.
- Using the bread hook, mix on low while adding flour one cup at a time.
- Knead for 6–8 minutes until the dough is sticky. Cover and proof in the oven for 1 hour.
- Punch down the dough, fold it over, cover again, and return to the oven for 30 minutes.
- Line baking sheets. Divide dough into 12 pieces, shape into rounds, and flatten slightly.
- Proof in the oven for 20 more minutes, then bake at 550°F for 6 minutes per sheet.
- Broil for 1–2 minutes for golden color, then cool before serving.
Notes
- This dough is meant to be sticky; avoid adding extra flour.
- Use high heat to get the characteristic puff and softness.
- Perfect when paired with grilled meats or used as sandwich bread.
- Can be frozen and reheated in the oven.
Nutrition
- Serving Size: 1 flatbread
- Calories: 190
- Sugar: 2g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg