Lepinja is a type of Balkan flatbread prepared using three ingredients: salt, flour, and water. Generally accompanied by minced meat (cevapi), it is widely consumed in the Balkan countries of Serbia, Bosnia, Croatia, and Slovenia.
Lepinja is normally baked at a high temperature, which gives the bread its golden-brown crust. It is usually served at almost all picnics or barbecue meetings and can be served with vegetarian or meat garnishes.
Origin & Cultural Significance
The origin of leavened bread dates to the Egyptians in 3,000 BC. The Egyptians found out that by combining the flour with Nile water, they would gain an eatable fermented dough after baking it. The fermentation agents are found in the Nile’s water, which is mostly silt-filled
Flatbreads are known to be one of the initial processed foods, and signs of their preparation have been discovered in ancient Egypt, Mesopotamia, and the Indus civilization.
Balkan Lepinja Recipe
Lepinja is a type of Balkan flatbread prepared using three ingredients: salt, flour, and water. Generally accompanied by minced meat (cevapi), it is widely consumed in the Balkan countries of 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 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 Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 649Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 968mgCarbohydrates: 133gFiber: 5gSugar: 4gProtein: 20g