Description
Croatian Lepinja Bread is a soft, fluffy, and slightly chewy flatbread that is perfect for sandwiches or as a side for various dishes. Made with simple ingredients like flour, yeast, olive oil, and warm water, this traditional bread is quick to prepare and baked to a golden perfection, delivering a delightful crust and tender inside.
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 tablespoon olive oil
- 1 1/2 cups warm water (around 110°F / 43°C)
Instructions
- Activate Yeast: In a small bowl, combine warm water, sugar, and instant yeast. Stir until the yeast dissolves and let sit for about 5 minutes until it becomes frothy.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil to the dry ingredients.
- Knead Dough: Stir to combine until the dough begins to form, then knead for 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, 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 in the oven to preheat as well, if possible.
- Shape Dough: Once the dough has risen, punch it down to release the air. Divide it into 8 equal portions and shape each into a ball. Then, flatten each ball into a thick disc, about 1/2 inch thick.
- Second Rise: Place the discs onto a parchment-lined or floured baking sheet and cover with a cloth. Let them rise for an additional 15-20 minutes.
- Score Dough: Using a sharp knife or a dough scraper, make a few shallow cuts on top of each disc to allow for expansion during baking.
- Bake: Bake the lepinja bread in the preheated oven for about 12-15 minutes or until golden brown and puffed up. If using a baking stone, place the bread directly onto the stone for a crispier crust.
- Cool and Finish: Remove from the oven and let cool slightly before serving. Optionally, brush the tops with a little olive oil for extra flavor and shine.
Notes
- Ensure the water is warm, not hot, to properly activate the yeast without killing it.
- If the dough feels too sticky during kneading, gradually add more flour to achieve a manageable consistency.
- Using a baking stone enhances the bread’s crust, but a regular baking sheet works well too.
- For extra flavor, you can sprinkle a little sea salt or herbs on top before baking.
- Let the bread cool slightly to avoid a gummy texture inside when slicing.
