Lepinja (Balkan Flatbread) Recipe – European Special
Lepinja is a beloved Balkan flatbread known for its soft, airy texture and versatile use. This bread is often enjoyed with grilled meats, as a sandwich base, or simply with a dab of butter.
- Prep Time30 min
- Cook Time20 min
- Perform Time2 hr
- Total Time2 hr 50 min
Lepinja (Balkan Flatbread) Ingredients:
- All-purpose flour: 3 1/2 cups (450 grams)
- Warm water: 1 1/2 cups (360 ml)
- Active dry yeast: 1 packet (2 1/4 teaspoons or 7 grams)
- Sugar: 1 tablespoon
- Salt: 1 1/2 teaspoons
- Olive oil: 2 tablespoons
How to make Vieiras en su Concha (Scallops in Their Shells):
Activate the Yeast: In a small bowl, mix the warm water and sugar. Sprinkle the yeast over the top. Allow it to sit for 5-10 minutes, until it becomes frothy.
Prepare the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture and olive oil.
Mix until the dough starts to come together.
Knead the Dough: Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes, until it’s smooth and elastic. If the dough is sticky, add a bit more flour as needed.
First Rise: Place the dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover with a damp cloth or plastic wrap. Let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
Shape the Bread: Once risen, punch down the dough to release excess air. Divide it into 6-8 equal portions. Flatten each portion into a round shape, about 1/2 inch thick.
Second Rise: Place the shaped dough rounds onto a parchment-lined baking sheet or pizza stone. Cover with a damp cloth and let rise for another 30 minutes.
Preheat Oven: Preheat your oven to 450°F (230°C) during the second rise.
Bake the Lepinja: Bake in the preheated oven for 10-12 minutes, or until the flatbreads are golden brown and puffed up.
Cool and Serve: Allow the lepinja to cool on a wire rack before serving. They are best enjoyed warm or at room temperature.
Recipe Notes:
Warm Water: Ensure the water is warm but not hot, as excessive heat can kill the yeast.
Flour: Adjust the amount of flour as needed to get a smooth, elastic dough. If the dough is too sticky, add a bit more flour; if too dry, add a little more water.
Toppings: For added flavor, consider sprinkling sesame seeds or poppy seeds on top of the dough before baking.
Storage: Lepinja can be stored in an airtight container at room temperature for a few days. It also freezes well for longer storage.
