Description
This traditional Croatian Lepinja Bread is a soft, fluffy flatbread perfect for sandwiches or as a side to meals. Made with simple staple ingredients, this bread features a slightly chewy texture with a golden crust, baked to perfection in the oven. Ideal for home bakers looking to explore Croatian cuisine, this recipe provides step-by-step instructions to create authentic Lepinja bread at home.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon instant yeast
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
Wet Ingredients
- 1 1/2 cups warm water (around 110°F/43°C)
- 1 tablespoon olive oil
Instructions
- Activate the Yeast: In a small bowl, combine warm water, sugar, and instant yeast. Stir until the yeast dissolves and let it sit for about 5 minutes until frothy.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt thoroughly.
- Combine Ingredients and Knead: Add the activated yeast mixture and olive oil to the dry ingredients. Stir to combine until the dough begins to form, then knead for 5-7 minutes until smooth and elastic. Add more flour if the dough is too sticky, a tablespoon at a time.
- First Rise: Cover the dough with a clean cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat Oven: Preheat your oven to 475°F (245°C). Place a baking stone or baking sheet inside the oven to preheat as well if possible, to ensure a crisp crust.
- Shape the Dough: Once risen, punch the dough down to release air. Divide into 8 equal portions, shape each into a ball and flatten into thick discs about 1/2 inch thick.
- Second Rise: Place the discs on a parchment-lined or floured baking sheet and cover with a cloth. Let them rise again for 15-20 minutes to relax and expand.
- Score the Dough: Using a sharp knife or dough scraper, make a few shallow cuts on top of each disc to allow expansion during baking.
- Bake: Bake in the preheated oven for 12-15 minutes or until the bread is golden brown and puffed up. For a crispier crust, place the bread directly on the baking stone.
- Cool and Finish: Remove from the oven, let cool slightly, and optionally brush tops with olive oil for extra flavor and shine before serving.
Notes
- Ensure water temperature is not too hot to avoid killing the yeast; about 110°F (43°C) is ideal.
- If the dough is too sticky during kneading, add flour gradually to reach the right consistency.
- Using a baking stone helps achieve a crispier crust.
- Brush with olive oil after baking for added flavor and a glossy finish.
- Lepinja bread is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
