SERBIAN FLATBREAD (LEPINJA)
Steps:
- 1. 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. 2. 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 95ºF (27 to 35º C)) until doubled in volume, about 1 hour. 3. 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. 4. Preheat an oven to 400ºF (200º C). Lightly grease a baking sheet. 5. 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. 6. Bake in the preheated oven until nicely browned and hollow sounding when thumped, 20 to 25 minutes. Review: We have been out of work for a while, and I make this nearly every week - out back on the grill in summer (between 1 - 4 min per side, depending on how hot the grill is) and in oven (broiling at 500+ nearly as briefly) in winter. I roll it a little flatter -1/4 inch and it makes the most amazing, magazine photo-worthy pizzas, wraps, pita sandwiches etc. and I look amazing instead of poor!
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Hope Fontes
h.f9@gmail.comThis flatbread is a bit bland for my taste. I would add some more spices next time.
Rickey Harrison
rickey@hotmail.comI'm not a huge fan of Serbian food, but this flatbread is an exception. It's so good!
Jaweria Zainab
z.jaweria@yahoo.comThis flatbread is a great make-ahead meal. I often make a batch on the weekend and then reheat it during the week.
Rubyn Kissinger
rkissinger100@aol.comI love the simplicity of this recipe. It's just a few basic ingredients, but the result is amazing.
Larkland
larkland56@aol.comThis flatbread is a great way to use up leftover ingredients. I always have some in my fridge.
Sajid Arman
a_sajid@yahoo.comI'm so glad I found this recipe. It's my new go-to for flatbread.
REHAN GHAFOOR
ghafoorr@yahoo.comThis flatbread is so versatile. I've tried it with different toppings and it's always delicious.
Derrick Dixon
derrick41@gmail.comI made this flatbread for a party and it was a huge success. Everyone loved it!
Temoh Anival
a-t0@hotmail.frI love how easy this recipe is to follow. Even a beginner cook can make this flatbread.
GGman GG
ggman-gg23@hotmail.frThis recipe is a keeper! I've made it several times now and it's always a crowd-pleaser. Thanks for sharing!
Erika Jaramillo
e-jaramillo@gmail.comI followed the recipe exactly and the flatbread turned out perfectly. It was a big hit with my family and friends.
Mohammad Riyaz
riyaz-mohammad26@aol.comThis flatbread is amazing! The dough is so soft and chewy, and the toppings are perfectly balanced. I'll definitely be making this again.
Baloch Technical
t34@hotmail.co.ukI've never had Serbian flatbread before, but I'm so glad I tried this recipe. It's so flavorful and versatile. I can't wait to try it with different toppings.
Mlp Alina
m-a44@hotmail.frThis Serbian flatbread was a hit! It was so easy to make and tasted delicious. I served it with grilled chicken and tzatziki sauce, and it was the perfect meal.