LEPINJA RECIPES

Steps:

• Use a large bowl and mix all dry ingredients but leave the salt.
• You can use a hook blender or knead by hand and slowly add water and milk.
• Knead for a couple minutes and then add the salt. Then continue kneading for a few more minutes by changing speed from low to medium and vice versa until you see the dough is getting sticky.
• Place it on a floured cutting board and knead the dough with your hands for a couple minutes. Then you can transfer it to a large bowl now and cover it. Keep it at warm place for about 45 minutes to doubles in size.
• After the dough double its size split it into pieces of approximately 1/2 lb. Spread some flour on the cutting board and form dough balls with your hands and let rise for 10 minutes.
• Then using the palm of your hand press and flatten each piece of dough. If necessary, finish with a roll pin to level but without much pressure.
• Place baking sheet at the bottom of a baking dish and place each loaf and place on a lined with parchment paper. Keep it like that for 20 minutes.
• Preheat oven to 410F and place the baking dish with the loaf inside. After baking for 5 minutes reduce the temperature to 300F and continue baking for 10 more minutes.
• After it is ready wrap each lepinja loaves with a cloth and let them cool off for 10 minutes out of the oven.

Steps:

• Add flour to a large bowl. Create a well in the center of the flour. Add the lukewarm water and yeast. Set aside for 5 - 10 minutes for the yeast to activate. Knead to combine, then add the salt. Knead the dough for 5 minutes by hand or in a stand mixer fitted with a dough hook. Add the lard or canola oil and continue to knead for about 3 - 4 minutes or until smooth. Cover the bowl with a kitchen towel or clingfilm. Set aside to proof for 45 - 60 minutes or until doubled in size.
• Dust your working surface with flour or semolina. Place the Lepinja dough on the floured surface. Shape into a log and cut into six equal parts. Shape each piece into a smooth, round ball. Place back on the floured surface. Cover with a kitchen towel or clingfilm and set aside to proof for 10 minutes.
• Shape each ball into a round flatbread approximately 15 cm or 6-inches in diameter. Place each Lepinja bread on a floured baking sheet. Leave to rest for another 10 - 15 minutes. Then, using a back (dull) side of the knife, make a mesh pattern. Preheat the oven to 250 °C / 480 °F.
• Place the baking sheet (don't line with parchment paper) with the Lepinja bread into a preheated oven on the middle rack. Bake for 8 - 10 minutes at 250 °C / 480 °F or until the flatbread is golden-brown and baked. Transfer to a wire rack, gently splash with water and cover with a kitchen towel. Serve warm or at room temperature.