Lepinja (Triple-raised Soft Flatbread) is a traditional Serbian recipe for a classic soft flatbread that is triple-raised with both yeast and baking powder. The full recipe is presented here and I hope you enjoy this classic Serbian version of: Triple-raised Soft Flatbread (Lepinja).
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This bread is found throughout the eastern side of the Mediterranean and the Balkans, where it's known by a variety of names (Lepinja, Lepinje and Somun among them). This particular recipe, however, comes from Serbia.
Ingredients
300g strong bread flour
2 packets, active, dried yeast (or 30g fresh yeast)
1 tbsp sugar
1 tbsp salt
250ml lukewarm water (or a milk and water blend)
1/2 tsp double-acting baking powder
Method:
Combine the yeast and sugar with the warm water (or milk and water milk), stir to combine, cover and set aside for 10 minutes or until the surface is frothy.
Combine the flour, sugar, salt and baking powder in a bowl. Form a well in the centre then pour in the yeast mixture. Mix with your fingertips to bring everything together as a dough then use your hands to knead the dough thoroughly for about 8 minutes (do not worry if the dough is sticky). When the dough has been well kneaded, bring together as a dough, set aside in a warmed bowl, cover with clingfilm (plastic wrap) and set aside to rise in a warm place until doubled in volume (about an hour).
After this time, knock the dough back, knead lightly then cover once more and set aside in a warm place until doubled in volume (about an hour more).
Dust a work surface with flour and turn the dough out onto this. Flour your hands then knead the dough once more. Divide the resultant dough into three or six portions (depending on the size you want your lepinje). Form the pieces of dough into balls, flour lightly, then set aside to rest for about 10 minutes.
After this time, flatten the dough pieces with a rolling pin so that they are about 12mm thick (keep them a little thicker than this if your lepinjes are large). Transfer to a floured baking tray then set aside to rise again for about 20 minutes.
When risen, transfer the lepinjea to an oven pre-heated to 210°C and bake for between 5 and 7 minutes, or until the lepinjes are just starting to turn golden. At this point, reduce the oven temperature to 150°C and bake for a further 10 minutes (if the lepinjes are small) and from between 12 and 15 minutes if large.
Remove from the oven, wrap in a tea towel and allow to rest for 10 minutes (this helps soften the crust). Serve whilst still warm (they will not keep for more than a day). Typically they are served as a snack, filled with burek (also known as Ćevapi)
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