Lepinja (Serbian Flatbread) recipe
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Ingredients
- 1 (.25 ounce) package active dry yeast 2 tablespoons warm milk (110 to 115 degrees F) 1 cup warm water (110 to 115 degrees F) 1 tablespoon white sugar 2 ⅓ cups all-purpose flour 1 teaspoon salt
Nutrition Info
- 95.5 caloriescarbohydrate: 19.9 gcholesterol: 0.2 mgfat: 0.3 gfiber: 0.8 gprotein: 2.8 gsaturatedFat: 0.1 gservingSize: -sodium: 196.2 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Lepinja (Serbian Flatbread)
Directions
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Sprinkle the yeast over the warm milk in a small bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir the warm water and sugar into the yeast mixture.
Stir the flour and salt together in a separate bowl, add all but about 1/2 cup of the flour mixture to the yeast mixture, mix with your hands until a soft dough forms, adding the last of the flour mixture a little at a time until it clears the sides of the bowl. Cover the bowl with a light cloth and let the dough rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
Deflate, or 'punch down,' the dough and turn out onto a work surface lightly dusted with flour, knead for about 5 minutes. Return the dough to the bowl, cover again with a light cloth, and allow the dough to again rise until doubled in volume, about 30 minutes more.
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Deflate the dough and turn turn out onto a work surface lightly dusted with flour, knead lightly. Place the dough onto the prepared baking sheet, shape into an oval about 1/2-inch thick. Set aside to rise a third time for about 30 minutes.
Bake in the preheated oven until nicely browned and hollow sounding when thumped, 20 to 25 minutes.